Tip Of The Week - Chicken Stock. For a flavoursome, no nasties chicken stock set your slow cooker to 10-12 hours and let simmer. A slow, low heat is the healthiest and best way to extract the nutrients from the chicken bones (and you can do this while snuggled up in bed or at work) Use pre-roasted bones (save the ones from Marylands/whole butterflied chickens we have coming up in the menus) Add any veggie skins, leek, garlic & onion etc for a truly robust stock, and remember to season with salt after cooking. Little tip - freeze in portions and use in broths, sauces and as stock cubes.