Recipes - Ryan McGreal

Homemade chicken stock is so much better than store-bought, there's really no comparison.

First of all, decide how you're going to cook the stock. My two favourite ways are: 1) put everything into a slow cooker and let it cook on low for around 12 hours; or 2) put everything into a large pot and bake it in the oven uncovered at 200F for around 12 hours.
Remove the meat from the roast chicken and dump everything else into the pot.
Coarsely chop the onion, carrots and celery and add them to the pot.
Add a generous three-finger pinch of salt, several grinds of pepper and a bay leaf.
Add around 6 cups of water and stir to combine everything.
Now cook your stock for 12 hours: either on low in the slow cooker or at 200F in the oven.
Pour the stock through a strainer into a storage container and discard the bones and aromatics.

Chicken Stock