Stock made on the low setting of your slow cooker will be clearer than one that has been brought to a boil on the stovetop. It’s cheaper to make stock than to buy it, and it tastes a whole lot better. And homemade stock can be refrigerated overnight so that most of the congealed fat can be removed the next day. I always keep bags of frozen poultry, meat, and fish bones in the freezer. Each time I have leftover parts from a recipe, I toss them into the bag, and when I have a sufficient amount of bones, I make a stock. And I always use organic meats, poultry, fish, and vegetables to avoid ingesting concentrations of pesticides.
Recipe information
Yield
makes 8 cups
Ingredients
Chicken or Turkey Stock
Fish Stock
Meat Stock
Preparation
Step 1
For each stock, combine all ingredients in the slow cooker. Cover and cook on low for 8 hours, until all the meat has fallen off the bones.
Step 2
Strain the stock through a medium-meshed sieve into a bowl. Refrigerate overnight, then skim off the congealed fat the next day. Use immediately, refrigerate for up to 3 days, or freeze for up to 3 months.
