Making Chicken Stock

calicocat

Hi folks,

I normally make it in a pan, but after reading something in a thread I decided to try it out in my slow cooker. It has been on now for around 6hrs, and to me still doesn't seen quite right (hasn't got any of the cloudiness to it yet).

Can I leave it on overnight as was planning on going to bed soon ? (on low setting). I have never left it on for this length of time before.

Thanks.

Fosterdog

Have you given it a stir?

I find with my slow cooker the juices settle at the bottom and only goes cloudy when I stir it.

I haven't used it for stock yet though so I may be wrong.

calicocat

Will have a look.





No, still like watery gravy, still no cloudy appearance, maybe it never gets to that in a slow cooker. Will stay up another hour.

ragz_2

Really good stock shouldn't be cloudy, that happens when it's boiled too high. Mine is in the slow cooker on high, looks hot but not boiling and goes a lovely brown colour. When I do it on the hob it goes grey.

I am leaving mine on all night, will turn to low when I go to bed.

calicocat

ragz wrote: »

Really good stock shouldn't be cloudy, that happens when it's boiled too high. Mine is in the slow cooker on high, looks hot but not boiling and goes a lovely brown colour. When I do it on the hob it goes grey.

I am leaving mine on all night, will turn to low when I go to bed.

Ah.....is it........then I have previously been boiling it too high. the slow cooker one as you say is a brown colour.

Thanks.

Bobbletail

All - I've made chicken stock in my slow cooker for ages.Just throw in the carcass of a chicken you've roasted, an onion, a celery stalk, couple of carrots (all roughly chopped)
Then add enough water to cover (I use boiling water but I understand that cold is fine), turn slow cooker to high and leave for as many hours as you want (I leave mine for anything up to 16!!!!!!!)
When it's cooled slightly, strain through a fine sieve into a bowl or pan.
Leave until cold and jelly-ish.
The fat will settle on top. Scrape it off but DO NOT DISCARD!!!!!!!
Use stock for whichever recipe you wish.
Note: Use fat for roasting potatoes. Much, much better crispy, golden roasties than a jar of (expensive) goose fat!!!!!!!