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Slow Cooker Stock Recipes

   
Brown Meat Stock
White Poultry Stock
Lamb Stock Recipe
Vegetable Stock Recipe
Fish Stock Recipe
   

Featured Stock Recipe:Brown Meat Stock Recipe


 

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Slow Cooker Recipes > Stock Recipes

Making Stock Great Stock

Good stock is the basis of many of the recipes on this site from casseroles to simple soups. Although stock is available from supermarkets, making your own is more satisfying, easy and inexpensive. Most butchers and fishmongers can supply the necessary bones for free or at very little cost (my butcher gives them for free when you purchase something else).

Making Stock Great Stock

The secret of good stock is a gradual process of leaching out the flavours from the bones and that's where slow cookers comes into their own. Excessive boiling will make the stock go cloudy while slow cooked stock tends to be more tasty and transparent.

The two main types of stock are:

  • Brown stock: where the bones and vegetables are initially roasted in the oven.
  • White stock: where the ingredients are only boiled.

Tips for making stock:

  • Additional flavour can come from clean vegetable peelings, celery leaves and stalks from fresh herbs.
  • Use room temperature water and vegetables.
  • Use whole peppercorns instead of ground pepper.
  • I tend to use what ever ingredients is handy at the time. This gives deliciously different results and reduces kitchen waste.
  • Stock is better without salt and can be used in dishes that have salty ingredients such as smoked meats.
  • Skim fats and other impurities off at least once during the cooking process.
  • Once complete, strain the stock using a fine sieve. Allow to drip slowly rather than squeezing the the vegetables which will spoil the clarity.

Ready-Made Stocks

When there isnít enough time to make your own stock, your local supermarket has a wide variety of ready-to-use stocks on their shelves. In addition, bullion powders and cubes are also readily available to be mixed with water. Most bullion products, however, are higher in sodium and not as healthy as stocks made at home.
 

 

Removing Fat

Fat should always be removed before stock is used. The easiest method to accomplish this is to cool the strained stock quickly by allowing it to sit in a bowl of ice. Once cooled, pour the stock into a bowl and allow it to chill covered and undisturbed in the refrigerator for at least four hours. The fat will rise to the top. If the fat content is minimal, it will appear in small globules. Larger fat content will appear in a hardened layer on top of the bowl. Once hardened, the layer of fat can be easily scooped out with a spoon.

If there isnít enough time to allow the stock to cool, skim off as much fat as possible with a slotted spoon. An easy trick for removing fat is to put several ice cubes into cool stock and stir them around for a few seconds. The fat will cling to the ice, and then easily removed. Another method for removing fat is to draw a paper towel sheet across the top to soak up surface fat. This step will most likely have to be repeated several times in order to remove all of the fat.

Reducing Stocks

Stocks can be reduced to concentrated form by boiling it rapidly on the stove top after all the fat is removed.


 
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