Post by ozymandias on Jun 8, 2015 9:14:42 GMT 10
Following a request from Gatsby, I am writing up my way of making stock in the slow cooker. Feel free to add your way and any ideas.
Chicken Stock
I use fresh frames from my trusty butcher. He makes his own fillets etc and there's always a good supply of frames that he sells for next to nothing.
I roast the frames for 40-50 mins, then put them in the slow cooker on low with coarsely chopped carrots, onions and celery, peppercorns and maybe a bay leaf.
(When making broth for chinese soups, I add ginger, lemon grass stalks and star anise)
Cover with cold water and forget about it for 12 hrs or so. I then use a potato masher to mash everything up and strain the liquid. The stock is allowed to cool and left in the fridge overnight. Next morning I skim the fat off the top.
Beef bones stock
Pretty much the same thing. Get good soup bones and roast them for 40-50 mins or so. Then again, add the chopped veggies, cover with cold water and forget about it for 10-12 hrs. Strain, cool, skim the fat and you're done.
I try to keep my broths kind of simple and use them as the foundation for sauces and soups, so I don't use too many veg or spices for the stock, and no salt at all. All these extras, I can add later when I am making the actual soup or sauce/gravy. So, onion, carrot, celery, maybe a handful of mushrooms for that umami taste, but that's pretty much it.
Regarding Roasting the bones or not, it is entirely up to you and the kind of dish you want to make. Sauces, I usually roast the bones, soups it's either or. Also, you can concentrate the broth before using it to make it stronger.
It goes without saying that instead of a slow cooker you can use a normal stock pot and simmer for a couple of hours, but I prefer the SC that allows me to totally forget it and do other things in the meanwhile.
Finally, my favourite,
Shellfish stock
In a sauce pan you add a bit of olive oil and sauté the shells of shellfish, prawns, lobster, crab, bugs, whatever you have, till they get bright red. Add the chopped onion, carrot and celery and saute some more. Then you can (optionally) add a spoonfull of tomato paste and sauté as well. De-glaze with white wine and cover with lukewarm water. Again, put in the SC and forget about it. 10-12hrs later or so, give everything a good mash and strain.
Chicken Stock
I use fresh frames from my trusty butcher. He makes his own fillets etc and there's always a good supply of frames that he sells for next to nothing.
I roast the frames for 40-50 mins, then put them in the slow cooker on low with coarsely chopped carrots, onions and celery, peppercorns and maybe a bay leaf.
(When making broth for chinese soups, I add ginger, lemon grass stalks and star anise)
Cover with cold water and forget about it for 12 hrs or so. I then use a potato masher to mash everything up and strain the liquid. The stock is allowed to cool and left in the fridge overnight. Next morning I skim the fat off the top.
Beef bones stock
Pretty much the same thing. Get good soup bones and roast them for 40-50 mins or so. Then again, add the chopped veggies, cover with cold water and forget about it for 10-12 hrs. Strain, cool, skim the fat and you're done.
I try to keep my broths kind of simple and use them as the foundation for sauces and soups, so I don't use too many veg or spices for the stock, and no salt at all. All these extras, I can add later when I am making the actual soup or sauce/gravy. So, onion, carrot, celery, maybe a handful of mushrooms for that umami taste, but that's pretty much it.
Regarding Roasting the bones or not, it is entirely up to you and the kind of dish you want to make. Sauces, I usually roast the bones, soups it's either or. Also, you can concentrate the broth before using it to make it stronger.
It goes without saying that instead of a slow cooker you can use a normal stock pot and simmer for a couple of hours, but I prefer the SC that allows me to totally forget it and do other things in the meanwhile.
Finally, my favourite,
Shellfish stock
In a sauce pan you add a bit of olive oil and sauté the shells of shellfish, prawns, lobster, crab, bugs, whatever you have, till they get bright red. Add the chopped onion, carrot and celery and saute some more. Then you can (optionally) add a spoonfull of tomato paste and sauté as well. De-glaze with white wine and cover with lukewarm water. Again, put in the SC and forget about it. 10-12hrs later or so, give everything a good mash and strain.
