Category: Stock

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How to make stock in a Soup Maker

We’re all put off making stock on occasion, by the sheer need to be around as the pot simmers those old bones and bits left over from any roast we’ve had for dinner, but there is another way.

Chicken Stock 2

Determined to use my Soup Maker to its full extent, I tried making stock as a test, to see if it was really possible to do.  Any soups always taste fabulous with fresh stock, so it’s a no brainer for me.  I put the carcass or bones into a pot as soon as it’s cooked, so that I can freeze any leftovers for another day.  I don’t let it cool, as I’ve always lived by the rule of only one reheat after meat is cooked.

It’s fairly simple.  I add nothing as I prefer to add my extra ingredients at the cooking stage, but you could add different options.

Ingredients:  Carcass, Bones or Leftover Meat

Optional:  

– Salt & Pepper

– Stock Pot

– Garlic

– Onions etc

Add any bones, or chopped up pieces of leftover meat to your soup maker.  You do need to ensure there is enough room to put on your lid if you use a kettle version.

Method:

Step 1

Add your ingredients to the soup maker, choose the chunky option and run through the cycle.

Step 2

Chicken Stock 1

If you like your stock to be stronger, run it through a second cycle.

Step 3

Sieve your liquid, to separate the bones & meat from the liquid stock, and now it’s ready for use.  You can freeze the stock if it’s freshly made, but if you’ve let the meat or the carcass cool, I’d use it straight away.

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Making Stock Recipes for Slow Cookers Begins With Experimenting

How we make our stock is the difference between good and ok food from our slow cooker recipes.

It doesn’t matter if we are making soups or casseroles, the basis of good stock makes our meals perfect.  Cooking with a slow cooker is easy, but not satisfied with the results I was cajoled and encouraged by my mother on many occasions for the use of stock cubes in my recipes.  I still do use them for some recipes, for where speed is needed, or I haven’t got time to make or buy stock.

Using stock cubes works out where we are using herbs and spices to flavour meals, as they can often disguise the lack of real stock, but this post is to show you how to make stock that can also be frozen for the future.

Myth

All stock has to be meat based.

Types of Stock

The world is your oyster.  We can make stock out of almost anything ingredient wise.  When we are making slow cooker stock, we can put our ingredients in, and then just forget about them.

Bones, meat, poultry, vegetables and even fruits can be used to make our stocks with.

The key to good stock is to allow it to simmer slowly and absorb the aromas and flavours.   Don’t allow your stock to boil, or it will change colour.

Method

If you want lovely white stock, place bones, vegetables or fruits into slow cooker, add water to cover your ingredients and simply put on the lid and simmer on low for 8 hours.  Leave the stock alone to simmer, no stirring.

If you want brown stock, roast your ingredients first, or add some colouring.

Using Stock in Meals

Skim off the fat when it’s cool.  I put mine into the freezer for half an hour so that the fat rises to the top and is easy to skim off.  You could use a muslin or cheesecloth to strain it if you don’t have a handly sieve, or at a push, wait until the fat hardens into white lumps and just lift it out using a spoon.  You’ll find a way that works for you.

Freezing Stock

  • Remove as much of the fat as you can.
  • We don’t have to reduce the stock to freeze it, but if space is an issue, you might have to.
  • The best way to reduce stock is simply to put it onto the cooker, and let it boil away most of the water, but keep an eye on it to make sure it doesn’t burn.