My Fusion Pantry: Jing’s Slow Cooker Everyday Stock

I make this stock every a couple of weeks. I tend to leave half in the fridge to use in the next few days, the other half in the freezer for the next week or later weeks. Stock is great for everyday cooking, it can be the base for soups, also adding to casserole and stir-fries. Liquid stock is one of those things that many people don’t have time for at home and quite expensive to buy in the shops. But here is a very easy recipe to use at home for everyday cooking. Few tips for making a stock:

1. Raw chicken carcasses will get you a cleaner-tasting stock than cooked carcasses
2. Make sure the stock never comes to the boil. If the stock boils, it will become cloudy. I strongly recommend using a slow cooker for making stock. Simply because slow cooker’s temperature never reaches 100 degrees, so it never boils!
3. Use fresh herbs and vegetables are common for stock, but it will not last as long as mine stock

1 large raw chicken carcasses
1 large bacon bones
1 cinnamon quill
1 bay leave
2 whole star anise
1 orange peel
2 liquorice root
1/2 tsp fennel seeds
1/2 tsp coriander seeds
2 1/2 litre of cold water


Place all the ingredients in a slow cooker. Add cold water and cook on high for 3-4 hours. Then pass the stock through a fine sieve or chucks. Allow to cook, then refrigerate. When cold, remove any fat that has solidified on the surface. Store in freezer for up to 2-3 months or fridge for the next few days.

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