Chicken Stock
Serves: 4 Liters
  • 500g / 1lb of chicken necks
  • 2-3 stalks of celery including there leaves (washed), chopped
  • 1 carrot chopped
  • 1 onion choped
  • 2-3 cloves of garlic crushed/sliced or leave whole
  • Herbs or your choice
  • Salt and Pepper to taste
  • Hot Water to fill your Slow Cooker (approx 4-5L)
  1. Turn your slower cooker on 1/low
  2. Place all ingredients into your slow cooker
  3. Fill with enough warm-hot water so it's within a few centimetres from the top.
  4. Leave on 1/low for a minimum of 10 hours, longer is better. You may need to top up the water at around 5-6 hours.
  5. Once cooked, allow the stock to cool.
  6. Drain the stock to keep or discard the solidified fat
Recipe by Matilda Iglesias at