Slow Cooker Stock Recipes

Brown Meat Stock
White Poultry Stock
Lamb Stock Recipe
Vegetable Stock Recipe
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Featured Stock Recipe:Brown Meat Stock Recipe

Slow Cooker Recipes > Stock Recipes

Making Stock

From soups to sauces casseroles to pot roasts if the stock isnt good, the whole meal suffers. Making your own stock is not only a quick alternative to pre-packaged stocks available in grocery stores, its easy and inexpensive. Best of all, it gives cooks the option of personalising stock with their own signature flavourings and aromas.

Making Stock

Its easy to make stock on top of the stove, but a slow cooker makes the process even simpler, allowing homemade stock to simmer for several hours without constant checking or stirring. Good stocks must be simmered not boiled in order to remain clear in appearance.

There are two ways to prepare stock: Brown stock bones and vegetables are first oven roasted; and White stock ingredients are simply simmered without any other preparation.


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 isnt 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. | Recipe Resources | Privacy | Disclaimer