This is the recipe I use to make chicken stock for use in other recipes. This one-step method needs to simmer for 8 to 10 hours, and yields approximately one litre of rich chicken stock to use in soups and sauces.
I will do my soup in the slow cooker from now on...set and forget! I replaced the basil with a bay leaf and added salt, parsley and peppercorns. Allow me to let you in on a little secret....a tiny dash of ground cinnamon and a solid cube of parmesan or romano cheese makes my soup come to life. I also boil my pastina noodles separately so that you can guess more accurately how many noodles you'll need. Just add the cooked noodles to the soup and you'll have the right amount when you see it. - 16 Dec 2008
made this a week ago and used tonight in a risotto dish...what can i say bloody beautiful thank you very much greg - 20 Mar 2012