Flavourful Cooking

More from the slow cooker

Clear Chicken Stock

Golden, rich stock from chicken carcasses that simmers away by itself while you sleep: the base for soups, risotto and sauces. This recipe makes approx. 2 litres.

€3–5from €2–4Mild10 min prepLOW 10–12 hrs · HIGH 5–6 hrsFreezes well
Clear Chicken Stock

Ingredients serves 4

Tick off what you already have at home.

  • CarniceríaMercado municipalMercadona

    Aisle: carnicería / aves. Ask the poultry shop for 'carcasas' for stock; sometimes also sold pre-packed.

  • Any supermarket

    Aisle: frutería. Often sold as a whole head; freeze leftovers for stock.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarketMercado municipal

    Aisle: frutería. Bunches or trays with the vegetables; at the market you sometimes get a bunch free.

  • Any supermarket

    Aisle: agua. Tap water is safe; many locals use bottled water because of the taste.

Method

  1. 1

    Put the carcasses or wings in the slow cooker with the onion, carrot, celery, garlic, bay leaves and peppercorns. Add the leek, parsley stalks and vinegar (optional).

  2. 2

    Pour in cold water until everything is just covered, but stay 3 cm below the rim.

  3. 3

    Put the lid on and cook for 10–12 hours on LOW or 5–6 hours on HIGH. Don't stir, so the stock stays clear. Skim off any foam after the first hour if needed.

  4. 4

    Lift out the bones and vegetables and strain the stock through a fine sieve. Don't add salt yet; only do that when you use the stock.

  5. 5

    Divide the stock between shallow containers and put it in the fridge within 2 hours. The next day the fat will have set in a firm layer on top: skim it off. Keeps for 4 days in the fridge and 3 months in the freezer.

Flavourful Cooking · slowcookerspain.com/en/recipes/clear-chicken-stock/