For Crystal-Clear Chicken Stock, Turn to the Slow Cooker

When it comes to making essential but labor-intensive homemade stock, we’re all about time-savers (like using already-roasted chicken as the base for a brown stock). Now we’ve just discovered another shortcut: use to slow cooker to avoid having to skim chicken stock. POPSUGAR food editor Nicole Perry makes a good point: the slow cooker’s main virtue — low, even heat — is a real asset during the process of making a stock or broth.

Read the source article at Skillet
By[u’Susannah Chen’]

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