I have researched the best (in my opinion) and easiest chicken stock recipe for some time. I’ve consulted many a recipe from Jewish, Italian, Chinese & various other sources. I’m a big believer in the health benefits of bone stock. Especially for growing immune systems.
My Gran used to feed us a simple chicken & rice soup all the time as children. It was great for fussy eaters, and full of nutrition from the chicken stock, the parsley, onions, rice & chicken.
Gran died when I was about 10, so the stock recipe went with her. Hence, all the research!
My recipe is probably quite different from grans (I don’t see her using garlic, ginger and tumeric for example), but my recipe has proven a firm favourite today with visitors and family alike. This is what I’ve come up with.
Cooked chicken carcass (including bones, skin and all the yucky bits)
Any chicken gravy or juices from the cooking process.
Water to fill stock pot
3 cloves of garlic
3 tsp of chopped ginger
2/3 chicken stock cubes
1 tsp of tumeric
Bunch of parsley
Salt & pepper to taste (I like white pepper for this)
Combine all ingredients in slow cooker. Cook on low overnight (approx. 8-12 hours). Check seasoning. Strain liquor with colander into container. And your done.
Now make your soups, sauces, casseroles or pop in the freezer for later.