Chicken and Vegetable Stock

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Do you have your own garden with heaps of seasonal vegetables growing? Or do you simply want to use up what’s left in your crisper at the end of the week to reduce waste? A chicken and vegetable stock, or broth, is an easy way to do this plus you get to reap the (healthy) rewards!

Broths are packed with heaps of nutrients and are known to help support the digestive system, and if you include bones you’ll benefit from the extracted gelatin, and its amino acids, vitamins and minerals, as well.

Chopped up vegetables

When time permits I like to refill my supply of chicken and vegetable stock. I’ve found it’s a great base to many recipes, especially in winter, and a healthier option than the store-bought ready-to-go stock or stock cubes. I know exactly what goes in there and can avoid foods that I am intolerant to.

I collect vegie extras from my crisper or garden that need to be used and get chopping! I use anything from potato and sweet potato, carrot and zucchini, left over bits of turmeric and ginger that you can’t grate or chop (because you might get your finger!), and broccoli stalks (if my dog doesn’t give me those puppy dog eyes first – he loves broccoli)… pretty much anything that you want to use up that isn’t bad. I store them in 1 litre containers in the freezer and when I have 2 full then I know I’m ready to get out my slow cooker and go!

As for the bone component, you can usually get chicken frames from your local supermarket. Even have a chat to your butcher or chicken shop, you won’t be the first to ask about what to use for making broths or stock.

I hope that you enjoy this recipe and can save yourself some money, and the environment, by using foods which you would often throw out. And create some great bases for soups, stews and casseroles to feed yourself and your family.








Chicken and Vegetable Stock (Broth)

A versatile, low FODMAP and gluten free stock recipe.
Course Slow Cooker Recipe, Soups, Staples
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 8 cups


  • 1 kg chicken frames organic
  • 2 x 1 litre containers vegetables
  • 1 cup coconut cider vinegar organic
  • Himalayan pink rock salt freshly ground
  • 1 teaspoon whole black peppercorns
  • herbs of choice
  • 8 cups water


  1. Add all ingredients, except water, to a slow cooker. Add enough water to fill until the MAX line.
  2. Cook on slow for at least 12 hours. If time permits I cook mine for up to 24 hours.
  3. With the help of a slotted spoon and tongs remove and discard the chicken and vegetables from the slow cooker.
  4. Double sieve the remaining liquid to remove the peppercorns, herbs, smaller vegetables and chicken pieces.

  5. Allow stock to cool slightly, then divide between containers.
  6. Refrigerate if using within 3 days, or freeze until use.
  7. Makes approximately 8 cups.

Recipe Notes

You will notice a layer of lard on top of the stock once it has cooled. This can simply be discarded.

Freeze stock in ice cube trays for smaller requirements or in larger containers for recipes requiring more.

If you would like to learn more about gelatin and its health benefits Authority Nutrition have a great evidence based article called What Is Gelatin Good For? Benefits, Uses and More.




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