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Hi everyone, I've been making chicken stock lately with 2 kg of chicken carcasses and 1 kg of chicken necks. I put in the usual veges and bouquet garni, but every time I make it I don't get that gelatinous type stock that you're supposed to achieve. I wondered if someone could tell me how I...

Hi everyone, I wondered if it was possible to make chicken stock in a slow cooker? As cooking stock on the stove top requires regular skimming of the scum during the first stage, I didn't know if you'd be able to do this with a slow cooker so I wasn't sure if it was possible. Appreciate any...

Hi everyone, Often in chicken soup recipes the chicken (whether it be whole chicken, chicken pieces or otherwise) is used to produce the stock and then the recipe says to remove the chicken at a certain point to take off all the meat and then return it back into the stock with the other veges...