Since giving up sugar and processed foods I have been making my own stocks. They are a great way to get more from your roast chicken dinner. It’s a great way to add extra flavour to your dishes. I use in soups and stew. When I use chicken stock my meals are always eaten. The blog post and link for the video are below.
Now I know it’s a hassle and you will probably tell me you don’t have the time. I know, but the health benefits of making your own stock are amazing. Firstly, if you are watching your waistline the stock is naturally low in calories and fat. Homemade stock is also easily digested by your body so it’s great for people with intestinal distress such as diarrhea or irritable bowel syndrome.
Plus stock makes a great base ingredient for many recipes. It can be used to flavour many sauces and vegetable dishes. The huge bonus with stock is that it has several important minerals that help the body. Stock contains a lot of potassium which is essential for a healthy heart. Phosphorous is another mineral in stock that helps aid the metabolism. It also helps build protein and helps with healthy bones and teeth.
Makes 2 – 3 Litres
- Chicken carcass x 1
- Leek x 1 large
- Carrots x 2
- Celery x 2 sticks
- Garlic x 4 cloves
- Water x 2 litres (depending on how much your slow cooker holds)
- Peppercorn x 6
- Bay leaves x 2
- Start by washing and cutting your vegetables.
- Cut your vegetables in half then make sure they fit into your slow cooker.
- Place them at the bottom of the cooker.
- Normally I throw the ends of the vegetables into the stock and if you have the leafy part of the celery then put this in as well.
- Once all the vegetables are in the pot, place the carcass on top.
- Then add the water, peppercorns and bay leaves.
- Finally turn the cooker on.
- Put it on high for four hours and low for six.
The best part about putting your stock in a slow cooker is you can just leave it. You do not have to worry about the water boiling away like on the stove. Although, if you don’t have a slow cooker then you can always put your stock in a large pan on the stove.For me the slow cooker is the quickest, easiest way to make stock. A perfect way to get a lot more out of your Sunday dinner!