Stock in a crock pot?
I have a chicken carcass in the fridge that I should do something with. Is there any method for making stock in a crock pot? With limited time during the week I thought maybe it could be done overnight.
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c oliver
May 11, 2011 10:16 AM
Here's current thread
http://chowhound.chow.com/topics/783548
Maybe the mods will lock this one and refer to the first one.
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TorontoJo
May 10, 2011 04:25 AM
OMG, yes. As Hank Hanover says above, there are many, many discussions of this approach. It was the single best tip I learned on chowhound, many moons ago. Overnight is fine, but you will wake up in the middle of the night thinking "what is that wonderful smell?" :)
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re: TorontoJo
Angel Food
May 10, 2011 09:15 AM
Thank you both - as you can see it was early AM when I posted and with coffee not fully circulated in me, I didn't even think to do a search - will take a look at other threads. :) Also true confession, I've never made stock before -but if the crockpot is a means to do it, I can see me making lots of it in the future.
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Hank Hanover
May 10, 2011 04:22 AM
It's probably the single best application for a crockpot. Just make it like you would any other stock. Put the carcass in the pot and push it down as much as you can. Add some veggies including onions,garlic, carrots and celery if you have it. Cover with water. add some pepper or even better peppercorns and a little sage or poultry seasoning. Put it on low, put the lid on and walk away.
Leave it all day and when you come back that afternoon, you'll have stock. Just strain it and let it cool then put it in the fridge overnight. The next day scrape the fat that has risen to the top and solidified.
Make sure you leave a clear area around the crockpot as they get pretty warm. If you do a search, there are probably dozens of threads on chowhound about making stock in a crockpot.
