Slower Cooker Time - CJ' Recipe Blog at Allrecipes.com - 198773

CJ' Recipe

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.
 
Comments
Oct. 6, 2010 5:59 am
I wish I had a slow cooker big enough to really cook in. That'd be easier than pulling out all the big pans and simmering stock all day!
 
Oct. 6, 2010 7:36 am
I've been thinking of getting a slow cooker, again. I never replaced my old one because I didn't think I would use one. But, even though I don't have the responsibilities of a 'real' job, my typical day has many interruptions that often ruin my prime-time for cooking. If I could get a start on things in the morning before anyone else is awake... hmm, might be what I need!
 
Oct. 6, 2010 9:47 am
Thanks, CJ! I have printed out your directions. I always have wondered how to simply use the carcass to make some broth. Thanks again!
 
Oct. 6, 2010 3:18 pm
Hi CJ. Nice blog on using the carcass. Have you ever tried it with a roasted chicken carcass - the kind you get at Costco? Also, if you use chicken broth instead of water, you get a really rich broth! We use the broth and thicken it for chicken pot pie.. it's so good. Broth stays frozen too.. so good to make ahead like this.
 
CJ 
Oct. 6, 2010 7:23 pm
I find I use my slow cooker most on my days off, Wendy. Don't want to interupt my fun activities or even the boring old errands. I roasted the chicken first. We ate the meat and then used the carcass.
 
Oct. 13, 2010 9:58 pm
What a great idea! I always hate throwing out the carcass from the store-bought rotisserie chicken dinner. From now on, I'll throw it in the slow cooker after dinner, and have fresh broth to use for tomorrow's meal. Thanks!
 
 
 
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CJ

Home Town
Carpentersville, Illinois, USA
Living In
Elk Grove Village, Illinois, USA

Member Since
Sep. 2006

Cooking Level
Expert

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Healthy, Quick & Easy, Gourmet

Hobbies
Reading Books, Music, Painting/Drawing

Links
 
 
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About Me
I love to develop new recipes. I have had 15 recipes published by Reiman publications, publishers of TASTE OF HOME magazine. I like to try at least one new recipe a week. My other interests that aren't listed above are running and horse racing. By profession I am a registered medical technologist currently working in microbiology at a local medical center.
My favorite things to cook
Soups. Main dishes for interesting evening meals. Simple baking like cookie jar cookies and quick breads.
My favorite family cooking traditions
I basically make Thanksgiving dinner like my mom did.
My cooking triumphs
Winning a runner up prize for my lasagne recipe when I worked for the Nestle corporation. (I was a part time R&D assistant for the Willy Wonka Candy Factory)
My cooking tragedies
Trying to make sweet and sour shrimp with deep fried shrimp. Coating came off the shrimp when I put the sauce on. My familiy refused to eat it. We were short of money then and it hurt to waste the food and then go get MacDonald's for dinner.
 
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