Comments on: Tips and Tricks: Crockpot Chicken Stock http://chaosinthekitchen.com/2009/07/tips-and-tricks-crockpot-chicken-stock/ tips, trick, and recipes from my chaotic kitchen Sun, 05 Feb 2012 15:34:23 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: laurence http://chaosinthekitchen.com/2009/07/tips-and-tricks-crockpot-chicken-stock/comment-page-1/#comment-26409 laurence Mon, 17 Jan 2011 21:36:45 +0000 http://chaosinthekitchen.com/?p=1611#comment-26409 Good article. Next to my wok the crock-pot is most used in the kitchen. When I make stock, I cool it, skim the fat and pour into ice-cube trays. Throw them in a freezer bag and later pull out as many as you want for the dish you're making. Good article. Next to my wok the crock-pot is most used in the kitchen.
When I make stock, I cool it, skim the fat and pour into ice-cube trays. Throw them in a freezer bag and later pull out as many as you want for the dish you’re making.

]]> By: jenn http://chaosinthekitchen.com/2009/07/tips-and-tricks-crockpot-chicken-stock/comment-page-1/#comment-20742 jenn Thu, 25 Nov 2010 18:10:12 +0000 http://chaosinthekitchen.com/?p=1611#comment-20742 even cold it was more like broth. :( even cold it was more like broth. :(

]]> By: jenn http://chaosinthekitchen.com/2009/07/tips-and-tricks-crockpot-chicken-stock/comment-page-1/#comment-20327 jenn Mon, 22 Nov 2010 22:47:38 +0000 http://chaosinthekitchen.com/?p=1611#comment-20327 hmmm.... sounded easy enough... but mine seems more of a broth than a gelatinous stock... I used the full carcass, with roughly 8-10 cups of cold filtered water to cover it. Started on high and then turned to low and let it go a little over 14 hours total. What'd I do wrong? <em>Sounds perfect to me. It wont turn jelly-like until it cools. -Katie</em> hmmm…. sounded easy enough… but mine seems more of a broth than a gelatinous stock… I used the full carcass, with roughly 8-10 cups of cold filtered water to cover it. Started on high and then turned to low and let it go a little over 14 hours total. What’d I do wrong?

Sounds perfect to me. It wont turn jelly-like until it cools. -Katie

]]> By: Lisa http://chaosinthekitchen.com/2009/07/tips-and-tricks-crockpot-chicken-stock/comment-page-1/#comment-16079 Lisa Sun, 17 Oct 2010 13:11:31 +0000 http://chaosinthekitchen.com/?p=1611#comment-16079 I'm going to try this method today...my first time making my own stock and I can't wait to see how it turns out! Thanks! I’m going to try this method today…my first time making my own stock and I can’t wait to see how it turns out! Thanks!

]]> By: Daisy http://chaosinthekitchen.com/2009/07/tips-and-tricks-crockpot-chicken-stock/comment-page-1/#comment-6608 Daisy Sun, 17 Jan 2010 23:32:58 +0000 http://chaosinthekitchen.com/?p=1611#comment-6608 I like the smaller containers, too. If I'm making a big soup, I can use two. I like the smaller containers, too. If I’m making a big soup, I can use two.

]]>