"Michael Harp" > wrote in message
...
> 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...
>
Furthermore, if you are going to make waterless stock you don't need a very
big pan.