The Secret to Rich, Homemade Stock? Your Slow Cooker.
There’s something deeply satisfying about making your own stock.
Rich in flavour and made from ingredients that might otherwise go to waste, homemade stock is one of the easiest ways to elevate soups, stews, sauces and winter comfort meals. Better still, a slow cooker makes the process almost effortless.
During winter, when hearty cooking takes centre stage, a slow cooker becomes the perfect tool for creating flavourful stocks that can form the foundation of countless meals throughout the season.
Why make stock in a slow cooker?
Traditional stock making requires hours of gentle simmering on the stovetop, demanding regular attention and valuable cooktop space. A slow cooker offers a hands-off alternative, maintaining a consistent low temperature that slowly extracts flavour from bones, vegetables and herbs.
The result is a richly flavoured stock without the need for constant supervision. Simply add your ingredients, switch on the slow cooker and let time do the hard work.
Making the most of kitchen scraps.
One of the greatest benefits of homemade stock is its ability to reduce food waste. Keep a container in the freezer for vegetable trimmings such as:
- Onion skins and ends
- Carrot peelings
- Celery leaves and stalks
- Leek tops
- Mushroom stems
- Herb stalks
Once you’ve collected enough, add them to the slow cooker along with water and your choice of bones or meat. It’s a simple way to stretch ingredients further while creating something incredibly useful for future meals.
Building flavour
A good stock starts with quality ingredients. Chicken carcasses, beef bones, lamb bones or leftover roast chicken frames all work beautifully. Add aromatic vegetables, herbs and a few peppercorns, then cover with cold water.
For extra depth, roast bones and vegetables before adding them to the slow cooker. This caramelisation creates a richer, darker stock with more complex flavour.
Allow the stock to cook on low for 8-12 hours for chicken stock, or up to 16 hours for beef stock.
Winter cooking made easy
Having homemade stock on hand transforms winter cooking. Use it to create:
- Warming chicken noodle soup
- Pumpkin and roasted vegetable soups
- Slow-cooked casseroles
- Risottos
- Gravies
- Braised meats
Store it for later
Once strained and cooled, stock can be refrigerated for up to three days or frozen for several months. Freeze in portions to suit your cooking needs:
- Ice cube trays for small amounts
- One-cup containers for everyday cooking
- Larger containers for soups and casseroles
A well-stocked freezer means flavour is always within reach.
Slow Cooker Chicken Stock
A leftover roast chicken can become the starting point for another delicious meal.
Place the chicken carcass in the slow cooker with:
- 2 carrots, roughly chopped
- 2 stalks celery
- 1 onion, quartered
- A handful of parsley stalks
- 2 bay leaves
- 8-10 peppercorns
Cover with water and cook on low for 8 hours or overnight. Strain, cool and refrigerate.