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Chicken Stock
Makes 2.5 litres
2 chicken carcasses
2 onions, chopped
2 celery stalks, chopped
2 carrots, chopped
4 bay leaves
2 teaspoons black peppercorns
1 bunch parsley stems
2.5 litres water
Salt to taste
1. Place all ingredients in the pan. Place the
lid on. Using the Slow Cooker mode, cook
on LOW for 8 hours or HIGH for 4 hours.
2. Strain; discard solids. Cool; store in an
airtight container in the fridge or freezer.
Fish Stock
Makes 2.5 litres
1kg fish bones
1 onion, chopped
1 celery stalk
2 bay leaves
1 teaspoon black peppercorns
2.5 litres water
Salt to taste
1. Place all ingredients in the pan. Place the
lid on. Using the Slow Cooker mode, cook
on LOW for 8 hours or HIGH for 4 hours.
2. Strain; discard solids. Cool; store in an
airtight container in the fridge or freezer.
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Recipes
All the recipes have been specifically created
and tested by our Sunbeam Test Kitchen for
the SecretChef. We hope you enjoy.