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Well I have made lots of soup in my time.  Pre primal I would just mix up a stock cube or 5 with water and throw that in the mix.  And it all tasted fine. 

Going primal made me actually look at what was in this so called “stock cube”, OMG yuk and double yuk!!  So, I progressed onto the purest store bought stock I could find, and I found my soups tasted 100% better (well surprise, surprise).  Next step, of course, is to make my own – then I will know for sure what’s in it and can cook it long and slow to make sure all that lovely goodness is got. 

So off we go…

The first step was to actually find some chicken carcasses or meaty bones.  Not as hard as I thought, just in the chicken section at the supermarket – fairly obvious!  The cooking was even easier, cover the meaty bones with cold water – better to draw out the nutrients.

Slow cooker on, check, meat in, check, cold water to cover, check, lid on, check – now go to bed 🙂

First thing the next morning (yes I know you need to go to work, but it only takes a tick), throw into the mix (which is smelling divine), roughly chopped carrot, onion, celery.  Add some bay leaves and dried thyme or herbs of your choice  Go to work.  

Come home and this is what it’s looking like…




Just strain this off and volia!!



Once cooled there will be a layer of fat on the top, so scrape this off and underneath you have a wibbly, wobbly jelly like stock. 

Slow cooker chicken stock


Now you are ready to go!

Slow Cooker Chicken Stock

  • Servings: 2.4 ltrs or 2.5 quarts
  • Difficulty: easy
  • Print

2kgs (5.5 pounds more or less) Chicken carcass or meaty bones (include feet if you dare!).  You can use a mix of uncooked or cooked if you have some.
Cold water
1 carrot, celery stick and onion; all roughly chopped
4 Bay leaves
2 tsps dried herbs such as Thyme, an Italian mix or Bouquet Garni.

• Put chicken in the slow cooker/crock pot turned on to low.
• Cover chicken with cold water and cover with lid.
• Cook overnight or for 12 hours.
• Add roughly chopped onion, carrot and celery, along with the herbs.
• Cook for a further 8 to 10 hours for stock.
• Cool.
• Strain and place into containers.
• Keeps for 5 days in the fridge or 3 months or more in the freezer.
• On cooling a layer of a fat will form on the top, use this and don’t scrape this off!.

So how hard was that!