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Posted on 12/19/12 at 11:05 am to skygod123
Many soups can be improved with good stock. However, it can be a pain to make stock from scratch.
I make a chicken stock/broth in the crockpot. Very little work.
If you eat rotisserie chickens, save the carcass. I sometimes purchase chicken backs as they are extremely cheap.
1. Roast the bones in the oven. This will improve the flavor and color of your stock.
2. Place the roasted bones in the crockpot.
3. Add vegetables if desired. Traditional stock usally uses celery, white or yellow onions, garlic.
4. Cover with water.
5. Cook on low 16+ hours.
6. Season to taste.
7. Remove the chicken and vegetable "parts." You can use a cheese cloth or a coffee filter. You can just take the ladle out the stock you want to use at that time.
*You can refridgerate and skim the solid fat should you choose.
That's it. Easy.
You can even leave your crockpot on and add water and chicken bones to it throughout the week. I wish I could take credit for the idea. Jenny's description located at this site was the inspiration:
Perpetual Soup
You can also do this with beef bones though they take longer to cook down and you will likely have to have a butcher to get good beef stock bones.
Posted on 12/19/12 at 11:18 am to timdallinger
I have an 18 quart electric roaster that I sometimes use for stock making. I let it go overnight and viola, the next morning, I just strain and go. Works beautifully.
I've read about oven stocks. I haven't made one though. Thought about doing one in my large magnalite roaster. I can't recall how many quarts that is, right now.
I usually make stocks in large quantities, reduce and freeze. One of my favorites is a ham stock. I collect meaty bones and/or shanks and it's one of the best tasting stocks there is. It would make Skygod's lentils taste like a million bucks.
P.S. Sky, Joey's in Laffy usually has ham shanks behind the meat counter. If you don't see them in that little meat freezer to the right of the counter or out with the meat, just ask. I've used some of those with my collection and they're great. Langenstein's sells the ham bones from their hams in Nola and I buy those up when I'm there.
I've read about oven stocks. I haven't made one though. Thought about doing one in my large magnalite roaster. I can't recall how many quarts that is, right now.
I usually make stocks in large quantities, reduce and freeze. One of my favorites is a ham stock. I collect meaty bones and/or shanks and it's one of the best tasting stocks there is. It would make Skygod's lentils taste like a million bucks.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
P.S. Sky, Joey's in Laffy usually has ham shanks behind the meat counter. If you don't see them in that little meat freezer to the right of the counter or out with the meat, just ask. I've used some of those with my collection and they're great. Langenstein's sells the ham bones from their hams in Nola and I buy those up when I'm there.
This post was edited on 12/19/12 at 11:20 am
Posted on 12/19/12 at 11:39 am to Gris Gris
thanks for the suggestions on the bones. my mom makes turkey soup with the thanksgiving leftovers every year. i like it more than thanksgiving.
Posted on 12/19/12 at 11:46 am to skygod123
quote:
my mom makes turkey soup with the thanksgiving leftovers every year. i like it more than thanksgiving.
I did that this year since I'd already made turkey gumbo the weekend before. I added some wings and necks and the stock was outstanding.
If you eat a lot of bean/pea dishes, ham bones go a long way to make those so much better. Easy to get any fat off, as well, since it hardens and comes to the top. If you reduce and freeze them in ice cube trays, you can pull out a few cubes for whatever you're making. Takes up very little space and is well worth it.
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