There’s nothing quite like the flavor of homemade chicken stock. It’s very easy to make — you can cook it overnight, strain it in the morning and refrigerate it during the day. By the time you return home, the fat will have congealed on top of the stock and you can skim it off. Use a large (minimus 6-quart) slow cooker.
Yield: MAKES ABOUT 12 CUPS (3 L) ( More... )© Ken for MobiPre.COM | mobipre's posterous
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