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Reply to "need help making inexpensive chicken stock "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I also use a rotisserie chicken. I get about 8 cups of stock from it. I throw in whatever we have -- onions, carrots, celery and a bay leaf. Put it in the slow cooker overnight and done.[/quote] I am hanging my head in shame that I never thought to use the slow cooker. Can anyone think of any reason - at all - why this wouldn't work? [/quote] Slow cooker works great for stock if you are only using 1 or 2 carcasses. The only reason I stopped using it is because it wasn't big enough to do as much stock as I wanted at once! I got a 12 qt stockpot, into which I can fit 4 or 5, up to 7 chicken carcasses and miscellaneous parts, plus veggies, at once. I simmer it about 12 hours, and I get 8-10 qts of nicely concentrated, gelled stock this way, which I dilute upon use to yield up to 20 qts from one stock-making session. This way I only have to make stock a few times a year. [/quote]
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