On Wed, 08 Oct 2014 07:29:12 -0500, Becca EmaNymton
> wrote:

> One of these days I will do this, they say you add a tablespoon or two
> of vinegar and you leave it in the crock pot and ignore it . I roasted a
> chicken a couple of days ago, I should have done that with the chicken
> bones.

That's how I use the chicken's carcass. I haven't heard about adding
vinegar to chicken stock before. I just do the usual carrot, onion,
celery - some tomato if I have one in the refrigerator or a tablespoon
of pre-portioned tomato paste from the freezer. If I don't have those
on hand, then a big squirt of Simply Heinz does the trick (maybe
that's where the vinegar idea came from).

I turn my crockpot on high for 20 minutes or so to bring the water up
to temp faster. Turn it down and forget about it until sometime the
next morning when I strain it. Actually, I have a wonderful "spider"
that I use to lift the bones and vegetables out. The stock stays nice
and clear that way. I pass it through a fine mesh strainer after I've
taken the bulk of bones and vegetables out.

If you don't have one, my spider's basket is similar to this one
http://www.allianceonline.co.uk/prod...s/LBSK0122.jpg
except the handle is a lot nicer. Best of all, it was extremely
inexpensive - somewhere around $5 at the Asian market.
I use mine so much (it's great for lifting pasta, like penne, out of
cooking water) that I bought one for DD and DIL, just so I could have
one to use when I'm cooking in their homes. Turns out they like it
too, so win-win.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.