1 chicken carcass
2 carrots – roughly chopped no need to peel
1 tsp of celery salt (could use real celery)
1 onion – chopped
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1 tsp sage
1 tsp of whole peppercorns
Put the chicken carcass in the slow cooker, you can break some of the bones if you wish but I can’t stomach that.
Fill the slow cooker ¾ full with water.
Add all the ingredients and cook on low for 10 hours. I put it on overnight.
Let it cool for about 30 minutes before removing the carcass and vegetables. Then pour through a strainer.
Transfer to a bowl and put in the fridge until the fat solidifies on the top, skim off the fat.
Then pour the stock in bags. I found ‘Pour and Store’ bags at Sainsbury’s which are great as they stand upright and you can easily see the quantity.