there is nothing better than a slow cooker for making broth. you get a just
below the having to watch it state and you can go about life without
stressing, the softer the bones the more calcium into the soup, Lee
"Ozgirl" > wrote in message
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>
>
> "Storrmmee" > wrote in message
> ...
>> when i make chicken, i steam the chicken just until i can get it off the
>> bone, then debone, hold chicken seperately until the end... use the
>> steaming water as part of the broth, into the steaming water put carrot
>> onion and celery,
>>
>> put tht water, the bones and more veg/chicken stock and simmer on low
>> until the bones are almost soft, i use the crock part for this step.
>>
>> after bones are done, let to cool to handle, remove/discard bones...
>>
>> chill broth overnight in a glass or cramic container without the lid so
>> the fat will rise to top and harden, remove or not as your choice/calorie
>> needs dictate.
>>
>> then when you are ready to eat, put broth on to bring to a slow simmer
>> and add the chicken cut as you like.
>>
>> add any vegetable in the order of length of cooking, saving the last half
>> hour for potato or rice, i rarely add either anymore, Lee
>
> I think I will use the slow cooker too. Celery in soups and stews are a
> must for me.