Desk Jockey
WKR
- Joined
- Apr 5, 2015
- Messages
- 5,824
Not sure if this is all that novel an idea but I discovered something new today.
I was doing a little pre-season freezer management and pulled out that last dozen pheasant breasts I had and dumped them in the crock pot. After a few hours, I picked the meat for jambalaya and tacos, but I wanted to save the stock, but reduce it down. In the past I had transferred it to a big pot on the stove and simmered it. Instead, I just turned the crock pot on for a few more hours and left the lid with about an inch gap.
It reduced done to about 1/3 of its original volume and was perfect for jarring. No worry about temperature or anything. One less pot to wash.
So apparently cooking stock in a crockpot is a "thing".
I was doing a little pre-season freezer management and pulled out that last dozen pheasant breasts I had and dumped them in the crock pot. After a few hours, I picked the meat for jambalaya and tacos, but I wanted to save the stock, but reduce it down. In the past I had transferred it to a big pot on the stove and simmered it. Instead, I just turned the crock pot on for a few more hours and left the lid with about an inch gap.
It reduced done to about 1/3 of its original volume and was perfect for jarring. No worry about temperature or anything. One less pot to wash.
So apparently cooking stock in a crockpot is a "thing".
How To Make Chicken Stock in the Slow Cooker
The slow cooker is what brought homemade chicken stock into my everyday life. It’s just so easy! Throw everything — chicken bones, carrots, celery, onions, and maybe a bay leaf if you have one — into the slow cooker and let it do its thing. Hours later, you have beautiful, golden stock that’s...
www.thekitchn.com