I make this in my slow cooker but you can also make it in a saucepan on the stove. The thing about the slow cooker is you can just go away and forget about it until it's done.
Put the chicken frames (if using), vegetables, peppercorns and herbs in the slow cooker. Fill with water. Turn onto high and let it cook overnight.
In the morning strain out the vegetables and chicken and cool. Sometimes I fish out the big bits with the tongs before straining.
It's that simple. See my post on storing home made vegetable stock.
*Don't use pumpkin or kumara as they will go mushy and make the stock too thick.
PS, if you want beef stock just add some beef bones instead of chicken, for pork add pork bones.
August 17, 2016