Post by Manx Cat on Nov 11, 2006 21:33:22 GMT -1
Stock of course is the basis of a good soup. Ive just discovered the great unsung hero of my kitchen....
THE SLOW COOKER! LOL... I know, Ive an aga, but Mary (my mum in law) will take anything out of the aga without letting me know she has done so.... But the slow cooker.... She is worried about, therefore she will leave it well alone... lol
I make a good stock normally, but this one supassed its self... Sure it was the length of time it took to make it! lol
OK, one chicken carcass placed into the slow cooker casserole dish.
To this I added
One roughly chopped onion.
One table spoon of mushroom sauce
One teaspoon of garlam masala (I know its for Indian food, but its a great flavour enhancer)
Black pepper corns Whole ones.
Half filled the slow cooker pot with boiling water.
Left on for 9 hours. After this time, it remained in heat only mode for another 6 hours.
When I strained off the above ingredients, I was left with a dark chocolate coloured liquid. Even on its own it tasted great and would of made a consomme if you like that sort of thin soup. Im gonna do this for French Onion Soup....
This made an excellent base for brocolli and celery soup we had for tea this evening.
Can be done with an aga, use a close fitting stock pot and leave in the 'warming' oven for up to 16 or so hours.
Mary xx
THE SLOW COOKER! LOL... I know, Ive an aga, but Mary (my mum in law) will take anything out of the aga without letting me know she has done so.... But the slow cooker.... She is worried about, therefore she will leave it well alone... lol
I make a good stock normally, but this one supassed its self... Sure it was the length of time it took to make it! lol
OK, one chicken carcass placed into the slow cooker casserole dish.
To this I added
One roughly chopped onion.
One table spoon of mushroom sauce
One teaspoon of garlam masala (I know its for Indian food, but its a great flavour enhancer)
Black pepper corns Whole ones.
Half filled the slow cooker pot with boiling water.
Left on for 9 hours. After this time, it remained in heat only mode for another 6 hours.
When I strained off the above ingredients, I was left with a dark chocolate coloured liquid. Even on its own it tasted great and would of made a consomme if you like that sort of thin soup. Im gonna do this for French Onion Soup....
This made an excellent base for brocolli and celery soup we had for tea this evening.
Can be done with an aga, use a close fitting stock pot and leave in the 'warming' oven for up to 16 or so hours.
Mary xx