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Brown Meat Stock
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Featured Stock Recipe:Brown Meat Stock Recipe

Removing Fat

Fat should always be removed before stock is used. The easiest method to accomplish this is to cool the strained stock quickly by allowing it to sit in a bowl of ice. Once cooled, pour the stock into a bowl and allow it to chill covered and undisturbed in the refrigerator for at least four hours. The fat will rise to the top. If the fat content is minimal, it will appear in small globules. Larger fat content will appear in a hardened layer on top of the bowl. Once hardened, the layer of fat can be easily scooped out with a spoon.

If there isn’t enough time to allow the stock to cool, skim off as much fat as possible with a slotted spoon. An easy trick for removing fat is to put several ice cubes into cool stock and stir them around for a few seconds. The fat will cling to the ice, and then easily removed. Another method for removing fat is to draw a paper towel sheet across the top to soak up surface fat. This step will most likely have to be repeated several times in order to remove all of the fat.

Reducing Stocks

Stocks can be reduced to concentrated form by boiling it rapidly on the stove top after all the fat is removed.

Slow Cooker Recipes > Stock Recipes

Brown Meat Stock Recipe

Brown Meat Stock Recipe

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Brown Meat Stock is rated / 5 based on votes.

Print Recipe
Preparation time: 25 minutes
Slow Cooker Size 6L+
Serves: N/A
Cooking time: 4 hours on high

Brown meat stock is perfect for beef consume’, French onion soup and other clear soups. It is also a great enhancer for braised meat dishes. The secrets to this stock’s success are its rich colour and full flavour, created by caramelising onions and bones before the simmering process begins. But use caution. Burning during the caramelising process will result in bitter tasting stock.
The following recipe yields approximately 4litres of brown meat stock.

Beautifully roasted beef bones and vegetables


  • 700g (1˝ lb) beef or veal bones
  • 1 unpeeled onion – quartered
  • 1 sliced carrot
  • 1 stalk sliced celery
  • 6 black peppercorns
  • 1 fresh bouquet garni
  • 5L cold water


  1. Preheat oven to 220C (425F)
  2. Chop bones with meat cleaver
  3. Roast bones, turning several times – 15 minutes
  4. Add vegetables
  5. Cook - 15 minutes more or until bones are browned and vegetables have a light touch of colour
  6. Transfer bones and vegetables to slow cooker
  7. Add pepper corns and bouquet garni
  8. Pour in water – enough to cover bones and vegetables – leaving 3cm (1˝ inch) from top
  9. Cover and cook on high for 2 hours
  10. Skim off fat with slotted spoon|
  11. Reduce heat
  12. Cook - 4 hours on high
  13. Strain and cool quickly
  14. Remove fat from top
  15. Store in refrigerator or freezer

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