On Wed, 08 Oct 2014 06:57:39 -0700, sf > wrote:

>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.

I heard the lemon (vinegar) thing years and years ago. It's supposed
to extract all the goodies from the bones.
Janet US