About this recipe:This is a lovely way to use random cuts of chicken in the slow cooker to come up with a warming and satisfying broth to take the chill out of a winter's night. Chicken necks are a good choice, but almost any cut will do. Can be used for stock as well. Works just as well cooked on the hob, too.
1kg skinless chicken, any cut
3 celery sticks, with leaves
1 carrot, peeled and quatered
1/2 onion, sliced into half rings
1-2 tablespoons vegetable stock granules
1/4 teaspoon black pepper (or to taste)
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Method Prep:5min › Cook:8hr › Ready in:8hr5min
Place chicken in a slow cooker. Then add remaining ingredients, then water to come up to 2cm from the top of the slow cooker dish.
Cover and cook on HIGH for 7-8 hours.
You may need to skim the top to remove foam from chicken towards the end of cooking. Remove all vegetables and serve as broth, add extra hot water to dilute if the flavour is too strong.
Remove all vegetables after cooking and place 200g of macaroni pasta into broth, cook on high for further 40-60 minutes. Serve with crusty bread.
Made this a few times now with either , chicken thighs, legs or the remains of a roast chicken ( the carcus) , I usually use a chicken and veg stock cube to add more flavour, when its finished cooking I throw away the veg and bones , add some freshly cooked carrots , left over chicken , noodles and sweetcorn . Taste delicious . - 14 Nov 2015
I'm cooking this as we speak, I've used an actual pack of soup veg (keeping that in), added some noodles and a little bit of garlic and turmeric to give it a bit of warmth! Its smelling lovely (: - 16 Nov 2015