Slow Cooker_ The Best Cookbook Ever - Diane Phillips [8]
2 teaspoons dried thyme
1 bay leaf
2 teaspoons salt
½ teaspoon whole black peppercorns
2 cups water
put all the ingredients into the insert of a 5- to 7-quart slow cooker and toss to combine. Cover and cook on high for 5 hours or on low for 8 to 10 hours.
remove the cover and take out the large pieces of vegetables with a slotted spoon. Strain the stock through a fine-mesh sieve and discard the solids.
skim off any fat from the top of the stock. Refrigerate for up to 5 days or freeze for up to 6 months.
makes about 8 cups
Chicken Stock, the Slow-Cooker Method
Meaty chicken thighs make a terrific chicken stock, and this stock is gold in your freezer for making sauces, soups, or casseroles. Forget that can or box of broth, even though they can save you in a pinch. This is homemade goodness you can’t buy and it’s so simple to make. The best news is that you don’t have to watch it all day!
3 pounds chicken, skin removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large sweet onions, such as Vidalia, coarsely chopped
½ cup dry white wine
3 cups water
4 large carrots, peeled and cut into 2-inch chunks
4 stalks celery with some leaves, cut into 2-inch lengths
2 teaspoons dried thyme
1 teaspoon dried sage, crumbled
sprinkle the chicken evenly with the salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and brown evenly on all sides.
transfer the chicken to the insert of a 5- to 7-quart slow cooker. Add the onions to the same skillet over medium-high heat and sauté until they begin to soften, about 3 minutes.
transfer the onions to the slow-cooker insert. Deglaze the pan with the wine and bring the mixture to a boil. Add the water and scrape up any browned bits from the bottom of the pan.
transfer the contents of the skillet to the slow-cooker insert. Add the carrots, celery, thyme, and sage to the insert. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
remove the chicken from the slow-cooker insert (it should be falling off the bone) with a slotted spoon and transfer to a plate or cutting board. Strain the stock through a fine-mesh sieve and discard any solids. Skim off any fat from the stock and store in refrigerator or freezer containers.
remove the chicken meat from the bones, discarding the bones and any gristle or tendons. The meat can be used in soups, casseroles, or salads. Store the meat in the refrigerator for up to 2 days or in the freezer for up to 1 month.
makes about 6 cups
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slow-cooker savvy
Skin off please! When cooking chicken in the slow cooker, the skin acts as a tourniquet and buckles around the meat. It is also very unappetizing and adds to the fat that you need to skim off any stock or broth. It is best to remove chicken skin before cooking.
Crocked Beef Stock
Many students ask about the difference between stock and broth. The easiest way to differentiate between stock and broth is that stock is made from browning the elements before simmering them for a long period of time to reduce and concentrate the flavors. Broth is made by simmering the elements for a shorter period of time, without browning the ingredients before adding the liquid. The resulting broth is not as deeply colored or as full-flavored as stock. Beef stock in the slow cooker is a two-step process. First, the bones and vegetables are slathered with a paste, then browned in a hot oven. The contents of the roasting pan is then added to the slow cooker along with more vegetables, herbs, and liquid to simmer all day. Once strained, this deeply colored and flavorful beef stock can be used in any preparation, from reduction sauces to old-fashioned soups. Once again, the slow cooker saves you the hassle of watching and stirring. Just set it and forget it.
¼ cup tomato paste
2 teaspoons sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
3 large sweet onions, coarsely chopped
4 large