Slower Cooker Time
Oct. 6, 2010 4:04 am
Updated: Oct. 13, 2010 9:58 pm
I use my slow cooker to make chicken stock. It is an 8 quart size and only make a small amount by the time I add the chicken carcass, etc. It is enough for most batches of soup. It cooks all day while I'm at work. If I am off work, I make stock in a larger
stock pot on the stove.
Anyway, here is what I use:
1 carcass from 6 to 7 lb. roasting chicken
1 large carrot cut in 2 inch diagonal slices
2 celery stalks with leaves cut in 2 inch diagonal slices
1 medium yellow onion, trimmed of root but skin left on, cut in quarters
6 stalkes fresh flat leaf parsely, bent and crushe by hand
2 bay leafts
Cover with water and cook on low setting for 12 hours. Allow to cool about 30 minutes. Carefully remove large ingredients with slotted spoon and discard. ( I line my sink with a thick layer of newspaper to hold the wet stuff and then it is easy to put in the
trash) Then carefully pour liquid through a fine sieve into 3 quart container. Cover and refrigerate overnight. Skim of fat in the morning. Use in favorite soup recipe.