On 10/1/03 20:20, in article , "Vox
Humana" > wrote:

>
> "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!
>
>
Better yet, 210F?? Waterless stock cooking - now there's a vitamin rich
idea...