Homemade stock couldn’t be simpler to make—your slow cooker does all the work.
It’s far more delicious than store-bought and contains no added salt, giving you better
control over the amount of sodium you add to recipes.

INGREDIENTS

• 2.25 kg beef soup bones
• 12 cups cold water
• 2 onions, coarsely chopped
• 3 ribs celery, coarsely chopped
• 10 sprigs parsley or leftover parsley stems
• 2 bay leaves
• ½ tsp black peppercorns

PREPARATION

• Arrange bones in large roasting pan; roast in 450°F (230°C) oven, turning once, until browned, about 45 minutes.
• Transfer bones to slow cooker.
• Drain fat from roasting pan; discard.
• Stir 1 cup of the cold water into roasting pan; bring to boil over medium heat.
• Continue to boil for 1 minute, scraping up any browned bits from bottom of pan; transfer to slow cooker.
• Add onions, celery, parsley, bay leaves and peppercorns to slow cooker.
• Pour in remaining cold water.
• Cover and cook on low for 24 hours.
• Strain through cheesecloth-lined fine-mesh sieve into large bowl.
• Let cool for 30 minutes.
• Skim off fat and discard.
• (Make-ahead: Refrigerate in airtight containers for up to 3 days or freeze for up to 2 months.)

NUTRITIONAL INFORMATION, PER 1 CUP: about 14 cal, 1 g pro, 1 g total fat (0 g sat. fat),
0 g carb, 0 g fibre, 0 mg chol, 4 mg sodium, 14 mg potassium. % RDI: 2% folate.

TIP FROM THE TEST KITCHEN
Skimming the fat off the finished stock isn’t
hard, but it does take a bit of time. Refrigerate
the finished stock, uncovered, until the fat
hardens on the surface, about 8 hours.
Then simply lift it off.

VARIATIONS
SLOW COOKER CHICKEN STOCK
Omit beef soup bones. In slow cooker, combine
900 g cooked or raw chicken bones (about
3 carcasses with wings), onions, celery, parsley,
bay leaves and peppercorns. Pour in cold water.
Proceed with recipe as directed.
SLOW COOKER TURKEY STOCK
Omit beef soup bones. In slow cooker, combine
1 cooked or raw turkey carcass, broken into 3 or
4 pieces; onions; celery; parsley; bay leaves; and
peppercorns. Pour in cold water. Proceed with
recipe as directed.
SLOW COOKER SEAFOOD STOCK
Omit beef soup bones and onions. In slow cooker,
combine 225 g shrimp shells; 1 leek, sliced; and
2 bottles (each 236 mL) clam juice. Add celery,
parsley, bay leaves and peppercorns; pour in cold
water. Cover and cook on low for 6 hours. Proceed
with recipe as directed.
SLOW COOKER VEGETABLE STOCK
Omit beef soup bones and onions. In slow cooker,
combine 1 leek, chopped; 1 cup sliced mushrooms
(stems and/or caps); 1 carrot, chopped; and 3 sprigs
fresh thyme. Add celery, parsley, bay leaves and
peppercorns; pour in cold water. Cover and cook on
low for 6 hours. Proceed with recipe as directed.