Chicken Stock

To Prepare Stock

1. Gather Ingredients and chop vegetables

   Remove chicken from wrapping, rinse and pat dry

   Roughly chop the carrots and onions.
   
   I use my multicooker or slow-cooker for this recipe as you get great flavour from the longer cook time.

2. Add to Slowcooker

   Place Chicken into the pot of the slow-cooker or multicooker.

   Add chopped vegetables to the pot.

    
   

3. Add remaining ingredients

   Throw on top the celery leaves and the fresh herbs.

   Add some salt and pepper and then cover all with water being careful not to overfill the container.

   Turn on high slow cook setting for 4 hours.
   
4. When finished, remove the chicken and leave to cool.

   Use this for any recipe that calls for cooked chicken eg. soup, salad ...
   

5. Strain and leave overnight

   Strain the vegetables out of the stock and discard. Then leave the liquid to cool. When cool enough, cover container and place in the fridge overnight.

   The next day, remove the container from the fridge and remove cover. There should be a layer of fat on top of your stock.
   

6. Divide and freeze

   Carefully remove this fat and discard.

   Divide up the stock into containers, label and freeze. This will keep in the fridge for a couple of days, but will start growing bacteria after that. I always freeze to be on the safe side, unless I will use it that day or the next.