Homemade chicken stock is too expensive to make.
Posted 04 September 2012 - 02:55 PM
Posted 07 September 2012 - 09:53 PM
At any rate,here's a small tip. Take a whole chicken and cram it onto a slow cooker. Maybe sprinkle on some herbs and a bit of salt. Go away for about 8 hours. At 8 hours, you will most likely find a chicken ready to fall apart, sitting in a bath of its own juices, with a small amount of browned stuff around the edges where the once dry ceramic crisped the renderings. De-fatted, that juice will make the most amazing rich stock..
Then, after stripping the carcass, make stock from the bones, and add that to the reserved pot liquid. Reduce some. Great stuff. And put a bit of vinegar into the bones when making the stock. It will cloud up, but the vinegar melts a little of the bone, and gives a really good mineral boost to the stock.
Cheers for the tips! Funny, I just posted on another thread about how one of my favorite meals ever was a simple crock-pot chicken made by a friend when I was backpacking. Have been craving it lately.
Posted 16 September 2012 - 06:53 PM