On Wednesday, October 8, 2014 11:07:51 PM UTC+1, Ophelia wrote:
> "Becca EmaNymton" > wrote in message
>
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On 10/8/2014 10:08 AM, Ophelia wrote:
"Becca EmaNymton" > wrote in message
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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.
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Just vinegar - no water?
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Yes, you add enough water to cover the bones and you add a tablespoon or
two of vinegar or lemon juice. Of course you would add onions, celery and
whatever you use to make chicken stock.
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Thanks, that sound good
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I just posted Rockin' Robin's video where she makes chicken stock in a crock pot. Here is the video again.

https://www.youtube.com/watch?v=B7J9...em-subs_digest
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Yes, I just watched that, thanks. It seems she is using bones from ready
cooked chicken? I usually use raw bones. Do you think that is better?
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If all I've got is raw bones I freeze them until the next time I have the oven on and them in and roast them. The roasting gives a darker colour stock, but I it find more flavoursome. Once the stock is done I turn the heat up and simmer it gently without the lid and reduce it by half. This concentrates the flavour further and the I freeze in ice cube trays. This way I only use half the amount of cubes.

As an aside, online organic butchers sell chicken carcasses dirt cheap by the kilo. They are worth getting and breaking down to save space in the freezer until needed.

As a further aside, some of these online butchers will also sell chicken wing tips. Not only are they great for stock, but the little bones in them are soft and easily digestible by dogs. My mum used to roast and cook up a couple of kilo of wing tips then reduce down until once cold the stock set solid. Our dogs loved it chopped up with their biscuits.

Cherry