Here is an interesting comparison between stock made with a pressur cooker and a traditional stock.
Do you have to worry about a boil in the crock pot? I always thought for stocks you wanted just barely a simmer. My crock pot only has low and high and low still seems to bring a soup to boil.
My wife does this every week! its great
I'll try it this weekend. Looks easier than a stockpot to transfer.
I made a killer Duck Stock over christmas. Bought a bunch of ducks to make duck tamales, rendered the lard and made the stock for the masa. They came out amazing and still have lots of lard and stock left.
try changing leek with mushroom
Duck stock is one plentiful ingredient in my kitchen, goes in as white or dark stock, jus, then bigarade sauce, mixed with remouillage for braises, etc I love the stuff. If you're doing a straight white stock, i love to add the herbs and spices just in the last ~30, no longer, heavy on the parsley.
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