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  1. #11
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    Quote Originally Posted by Cue View Post
    So do you just roughly chop the veg that goes in the stock? And do you use crushed/minced garlic or a couple of whole cloves?

    So if I did a chicken stock, could I roast a chicken and use the skeleton with a chopped onion, garlic, dried herbs (my herb/veg garden is dismal at the moment!) and chuck it all in the slow cooker on low for 8 hours? Should I add extra veggies like carrot, broccoli stumps etc?
    I peel my onion and chop it in half, leave about 4-5 garlic cloves whole and chop two carrots and a couple of stalks of celery in half. I've never added broccoli but sometimes I'll halve a leek and chuck it in.
    And yep, the carcass from a whole roast chook would be perfect.
    I don't have a slow cooker but yeah, I would think 8 hours would be perfect.

  2. #12
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    I'm inspired to give this a go! Gonna buy a chook to roast tomorrow!


 

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