"Michael Harp" > wrote in message
...
> On 10/1/03 19:29, in article
,
> "Karen Wheless" > wrote:
>
> >> I would so love to have a day to make chicken stock, but between
working and
> >> moving my grandmother to assisted living, I haven't had a chicken-stock
sort
> >> of day since it got cool enough to want soup. Unfortunately, all the
fancy
> >> pots in the world can't create time for you.
> >
> > I make mine in the crockpot most of the time, unless I have a really big
> > chicken or a turkey. It's very little work - I just throw the meat or
> > carcass into the crockpot and add water, then come back 8-10 hours
> > later. After I strain the stock into a large bowl, I throw it in the
> > fridge overnight. Skim off the fat the next day and scoop it into
> > freezer containers. Total work time is only about 5 minutes.
> >
> > I love having frozen stock - it comes in handy for so many recipes, and
> > I can make a fast soup with cooked chicken (I chop that up and freeze it
> > too), some noodles, a few veggies and thawed chicken stock. Great for
> > those "no time but really want homemade soup" days.
> >
> > I tried the pressure cooker but I like the taste of crockpot stock
> > better.
> >
> > Karen
> >
> Where can you find a crock pot big enough to make a respectable amount of
> stock?

Why couldn't you just put a large pot in the oven set at 300F and leave it
all day? It might be a good use for that waterless cookware with the tight
fitting lids!