"Storrmmee" > wrote in message
...
> when i make chicken, i steam the chicken just until i can get it off
> the bone, then debone, hold chicken seperately until the end... use
> the steaming water as part of the broth, into the steaming water put
> carrot onion and celery,
>
> put tht water, the bones and more veg/chicken stock and simmer on low
> until the bones are almost soft, i use the crock part for this step.
>
> after bones are done, let to cool to handle, remove/discard bones...
>
> chill broth overnight in a glass or cramic container without the lid
> so the fat will rise to top and harden, remove or not as your
> choice/calorie needs dictate.
>
> then when you are ready to eat, put broth on to bring to a slow simmer
> and add the chicken cut as you like.
>
> add any vegetable in the order of length of cooking, saving the last
> half hour for potato or rice, i rarely add either anymore, Lee

I think I will use the slow cooker too. Celery in soups and stews are a
must for me.