If you are feeling a bit run down, this is a wonderful immune boosting, comforting and connecting chicken stock, a soup for the soul, I think there’s even a book written about it.
I’ve made it since my children were babies. At the moment, they’ve got chesty coughs and colds and are looking and sounding a bit sorry for themselves. My daughter, Ellie asked me if I’d make this, given how fussy she can be about her food she can really surprise me with what she enjoys. Clearly their bodies tell them what they need, apart from all the sweets.
I used vegetables which we’d recently harvested from our allotment and the carcass from last night’s roast. It also has lots of thyme in it which is a herb I often use to make a winter tea with, using lemon, honey, echniacea and ginger, more here on the health benefits of thyme
For the stock to a slow cooker add a roughly chopped carrot, leek, celery stick, quartered onion with skin on, sprigs of fresh thyme, few cloves of garlic, fresh parsley stems and leaves, 2 bay leaves and black pepper. On top, place an organic cooked chicken carcass, you can break this with your hands or scissors and squash down gently. pour over cold water to reach about 2 cm below the rim.
Slow cook for 2 hours on high, then skim off the fat and continue to cook for 3 hours on low. (sometimes I just cook for 2 hours). Then sieve into an new pan ready to use. You can also freeze this into bags and also ice cube trays.
To serve Cook some rice noodles, add leftover torn chicken to the pan of sieved stock heat through for 2 to 3 minutes add the noodles, ladle into bowls and serve with chopped fresh parsley. (I have also added some shitake mushrooms for an extra immune boost)