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Chicken and Vegetable Stock Square

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

Ingredients

  • 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

Instructions

  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.