I use mine mostly for making stock - I can get turkey "parts" (mostly necks and wings) for cheap at the farmer's market, let them simmer all day in the slow cooker with an onion and a little salt, and have turkey stock in the freezer all the time instead of buying the canned stuff. I LURVE IT.
Tara: What's so bad about them coming here? Aren't they good guys? I mean, Watchers, that's just like whole other Gileses, right? Buffy: Yes! They're scary and horrible!
'Potential'
Natter 63: Life after PuppyCam
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Jessica - Mar 24, 2009 9:34:43 am PDT #12032 of 30000
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
javachik - Mar 24, 2009 9:37:18 am PDT #12033 of 30000
Our wings are not tired.
I'm thinking I'll be able to do the same for veggie stock? Or am I outta my mind?
megan walker - Mar 24, 2009 9:38:15 am PDT #12034 of 30000
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
Yeah, I was just wondering about their definition of "modest"...
I will say that, even with my 6-quart cooker, given the amount of veggies I use when I make pot roast and the like, a 3 1/2 to 4 lb roast barely fits (especially given that the ideal amount to start is something like 2/3 full).
ETA(gree with Jessica): Homemade stock has been the true revelation.
amych - Mar 24, 2009 9:42:28 am PDT #12035 of 30000
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
I'm thinking I'll be able to do the same for veggie stock? Or am I outta my mind?
Not at all -- veg stock doesn't need the amount of time that meat stocks do (no bones -> no collagen to be broken down over time), so a lot of people don't bother to slow cook them, but there's no reason why you shouldn't.
Jessica - Mar 24, 2009 9:44:25 am PDT #12036 of 30000
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
The tricky thing with veggie stock is that some veggies will turn bitter if you simmer them too long, so it may take a few tries to get the balance right.
Aims - Mar 24, 2009 9:47:55 am PDT #12037 of 30000
Shit's all sorts of different now.
So I could leave my roaster chicken carcass in the crockpot, add some onion and celery, cover it with water and make stock?
megan walker - Mar 24, 2009 9:51:02 am PDT #12038 of 30000
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
Yup.
amych - Mar 24, 2009 9:51:11 am PDT #12039 of 30000
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
So I could leave my roaster chicken carcass in the crockpot, add some onion and celery, cover it with water and make stock?
Yep. Do it! Do it! It's a ... okay, maybe not a religious experience. But a basically free and dead easy way to always have it around and not have to buy much less good stock in cans and boxes.
Aims - Mar 24, 2009 9:53:25 am PDT #12040 of 30000
Shit's all sorts of different now.
And I could pick out the chicken pieces and freeze, too!!
t makes copious notes
I love the word copious. Copious. Coooopiiiiious.
megan walker - Mar 24, 2009 10:02:12 am PDT #12041 of 30000
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
Slow-Cooker Chicken Stock (Makes 6+ cups)
1 1/2 lbs chicken parts (backs, necks)
6 cups cold water
2 ribs celery, chopped coarsely
2 carrots, unpeeled, thickly sliced
1 onion, peeled and quartered
4 peppercorns
parsley (optional)
salt to taste upon use
Rinse chicken. Place in slow cooker. Add remaining ingredients and cover. Cook on High 4-6 hours. Remove chicken and vegetables from broth. When broth has cooled slightly, place in refrigerator to cool completely. Remove fat and any foam when chilled.