Someone once said ‘Patience is the secret to good food’. I agree, good food takes time, but to make a good stock takes no time at all.
I used to buy fresh chicken stock from my local supermarket. It’s good and allergy friendly, but expensive. I think that the last time I bought some it was the equivalent of about £6.50 per litre, if my maths serves me right that’s £3.71 per pint.
I understand, in a way, why it costs what it does. It takes time to make a good stock and the containers they put it in probably amounts to a fair percentage of the over all cost. But, it is so easy to make your own, especially in my beloved slow cooker that, as they say, it’s a no brainer. All you need is a little planning and a chicken carcass or two.
We have chicken on a regular basis so whenever we do I save the carcass. I put it in a plastic bag and pop it into the freezer until I have a second one (or other chicken bones) to go with it. You don’t need two, you can use just one but I find that two (or one with some extras) makes a good amount of tasty stock.
Pre-heat your slow cooker on high and put the chicken carcass, bones etc. in, along with a large carrot or two, cut into chunks and an onion quartered. Leave the skin on the onion if you like a darker stock. The rest is up to you. I like to add a bayleaf, pepper corns and some mixed herbs but I don’t like celery so never put it in. Some would say that you need celery, for a stock is not a proper stock without all three veg but I don’t think you’ll ever notice the difference if you choose to leave it out and of course it is more allergy friendly without. I don’t put in any salt either as I like to adjust the seasoning later when I use the stock.
Pour on enough boiling water to cover everything. Put the lid on and leave the slow cooker to do its thing for a good 6-8 hours.
That’s it. Walk away. When done, allow to cool and strain off the liquid. I pot mine up as it is but you can take off any fat that sits on the surface if you want to. You can also boil it down to concentrate it a little if you prefer. This batch was in the fridge and turned to jelly before I potted it up which is why it looks very cloudy.
Use fresh within a few days or put into the freezer for up to a month.
Over all it takes about fifteen minutes to put on and perhaps half an hour to strain and pot up. I have no idea of the total cost but probably no more than £1. From my large slow cooker with two leftover carcasses I make almost 2 litres of stock, that’s a saving of approximately £12. As I said, a no brainer.