We used to be really intimidated by the thought of making our own chicken or turkey stock. The want was always there, but the amount of time it normally takes to make it was not. The thought of babysitting the stove for a day--most likely on one of our sacred weekend days--and making sure that the temperature was just right, or that we weren't going to burn the house down while ignoring it for that ten minute shower or when running downstairs to grab the mail.
And granted, maybe it's not so bad considering we still haven't actually tried it the old school way. Maybe we're wrong in thinking that a day of our life would be spent stove-side watching our stock bubble just the way we'd like it to. But we like shortcuts--especially those that are incredibly easy and give us the exact same outcome.
So for our maiden journey into making homemade stock we chose instead to use the Crockpot. Not only can you make homemade stock in the Crockpot year round without dying from heat exhaustion in the middle of July, but anyone can do it--no matter what your previous skills in the kitchen are. You don't even have to actually bake the chicken yourself; buy one from the grocery store and when you're finished eating it just save the bones or carcass. Like we said, incredibly easy. Plus, it's essentialy calorie- and sodium-free (depending on what you throw in), and you don't have to worry about any unwanted additives.
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