Recipe(tried): Really easy stock method! (crock pot)

Hi Ann!

I don't know if you have a crockpot, but if you do, here is how I make stock and it is quite effortless, as you will see.

Take bones you are using for stock, add vegetable peelings and any extra (perhaps not-so-beautiful candidates) from your veggie crisper. Wash and chop to help extract flavour. Fill the pot with water to within an inch or so from the top (to allow headspace for boiling). You can throw in a little wine if you have it, a small handful of peppercorns, and a bay leaf or three. Go easy on any members of the cabbage family, they tend to overpower.

Yesterday, I cleaned out my crisper. I had turkey bones, chicken bones, onion peelings and ends, celery, carrots, mushrooms, white wine, and the peppercorns and bay leaf.

I set the pot on low yesterday at dinnertime, and I came home at lunchtime today. I strained the stock, and will set the strained stock into the fridge overnight. Tomorrow, I will take the congealed fat off the top, and make turkey soup.

Cook the stock for at least 8 hours, and up to about 18. It will be very dark and flavourful.

Good luck!

Carolyn!