Sylvias Easiest Best Crockpot Stock Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
COPYRIGHT 1995 S.STEIGER
1: Turkey or chicken carcass,
Water,
VEGETABLES OF CHOICE
1: Onions,
2: Carrots,
HERBS OF CHOICE
1 tsp: Celery seed, or stalks
2 tbsp: Oregano leaves,
2: Bay leaves,
1 tbsp: Rosemary leaves,
2 tbsp: Parsley,
Water,
1 tbsp: Sage leaves,
Directions:
Cram as much of turkey carcass & leavings as will fit into crockpot.
(I usually only manage to get about 1/2 of a carcass in.) Use all the
leavings, including skin, even if you plan on defatting the stock. Add
remaining ingredients and cover with water to within an inch or so of
the top. Cover crockpot and cook on low at least 2-3 DAYS (not a
tyop!). Strain out solids, package in pints or quarts, and freeze
until needed.
Sylvias comments: This recipe, that I developed, is the easiest Ive
ever seen, and it produces the richest, most flavorful stock. If its
inconvenient to let it cool and package it after 3 days, let it cook
another day or so until it is convenient. You cant overcook it (at
least I havent managed to), the longer it cooks the richer it gets.
I do check it every day or so to see if I need to add water, but I
rarely have to. Since the stock is unsalted, it is great for anyone
trying to restrict sodium intake. And it tastes so good that I try
to snag turkey or chicken carcasses whenever I can. Let others take
home the meat and stuffing, I want the carcass! I also make
stock from the bones of the whole KFC Rotisserie Gold chicken we buy
occasionally.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 11-17-95
Source from luhu.jp
(I usually only manage to get about 1/2 of a carcass in.) Use all the
leavings, including skin, even if you plan on defatting the stock. Add
remaining ingredients and cover with water to within an inch or so of
the top. Cover crockpot and cook on low at least 2-3 DAYS (not a
tyop!). Strain out solids, package in pints or quarts, and freeze
until needed.
Sylvias comments: This recipe, that I developed, is the easiest Ive
ever seen, and it produces the richest, most flavorful stock. If its
inconvenient to let it cool and package it after 3 days, let it cook
another day or so until it is convenient. You cant overcook it (at
least I havent managed to), the longer it cooks the richer it gets.
I do check it every day or so to see if I need to add water, but I
rarely have to. Since the stock is unsalted, it is great for anyone
trying to restrict sodium intake. And it tastes so good that I try
to snag turkey or chicken carcasses whenever I can. Let others take
home the meat and stuffing, I want the carcass!
stock from the bones of the whole KFC Rotisserie Gold chicken we buy
occasionally.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 11-17-95
Source from luhu.jp