Kaylee ,'Jaynestown'
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.
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.
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.
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.
So I could leave my roaster chicken carcass in the crockpot, add some onion and celery, cover it with water and make stock?
Yup.
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.
And I could pick out the chicken pieces and freeze, too!!
t makes copious notes
I love the word copious. Copious. Coooopiiiiious.
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.
Marked it! Very exciting. This along with Hil's stick your spare veggies in a bag in the freezer plan should have me in, err, gravy.
Yay, stock.
Oooh, I am glad I asked about slow-cookers. I am learning a lot!