Printslow cooker stock
Thanks so much to all who wrote about chicken stock in the slow cooker...such a great idea. A "why didn't I think of that idea". I did a chicken stock yesterday, 10 hours in the slow cooker and then strained and simmered on the stove for another 1.5 hours to reduce. I had a very nice gelatinous 8 cups of stock this am. Currently in my mini muffin tins freezing.
I have some shrimp shells and lobster legs in the slow cooker now, hopefully I can do a seafood stock the same way.
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2 Comments:
I haven't tried stock in my slow cooker yet, but fully intend to. I got such great tips on my stock thread and really want to implement some of them. Please post your results for your shellfish stock. I have been dying to try it and am so intrigued. I think I may cook it in the slow cooker out in the garage, since it takes a long simmer and I'm thinking the house may smell a little fishy. Is that the case?
frederika at 2:19PM on 03/02/08
@frederika I just put my shrimp stock in the freezer! It seems to have worked out very well, though it definitely tastes a little weird (shrimpy, but not the kind of thing I would enjoy eating alone, whereas a good chicken stock tastes yummy). I am assuming it will work well for a lobster or shrimp bisque. It really wasn't stinky, I really only started smelling it at the last hour, and that was if I was standing very nearby. I will say when it was done and I took it out of the crock pot to simmer and reduce it did make the house a little smelly.
mrsmoosie at 10:29PM on 03/03/08