Hands-on: 20 mins · Slow cooker: about 6–8 hours in total · Serves 4–6 (to confirm after testing)
1 Edenmoor free-range chicken carcass (raw)
2 Edenmoor free-range bone-in chicken thighs
150g Hodmedod’s British green lentils, rinsed
2 British shallots, 2 carrots, 2 celery sticks & 1 leek, chopped
2 garlic cloves, crushed
2 bay leaves, 3 sprigs of thyme (dried works), a handful of parsley (I think saying dried option will do offers less faff for people who don’t buy fresh)
Salt, pepper and a squeeze of lemon to finish
Packed with protein and goodness. My little one loves this!
What to do
Make the stock:
Put the raw carcass, bay, thyme and parsley stalks in the slow cooker and cover with cold water (about 2 litres).
Cook on HIGH for 3–4 hours, or LOW overnight. Strain and throw away the carcass.
Add everything else: back into the slow cooker go about 1.5 litres of your stock, the veg, garlic, lentils and chicken thighs.
Cook on HIGH for 3–4 hours or LOW for 6 hours, until the chicken is cooked through and the lentils are tender.
Lift out the thighs, pull the meat off the bone and stir it back in.
Season, then finish with a squeeze of lemon and chopped parsley.
If you prefer a thicker stew, leave the lid off for the final 30 minutes of cooking to reduce the liquid. And, if you're after something more decadent, you can always add a splash of cream.
Serve with a good crusty sourdough & portion the rest up for the freezer.
Storing:
Fridge for 2–3 days, or freezer for up to 3 months. Once defrosted, don’t refreeze, and use within 2–3 days. Always reheat until piping hot.
