Tuesday, March 24, 2009

Hi Helen,

Sorry to have ignored you for a coupla days...in case you ever come back, here's how I make chicken stock in a slo-cooker: plunk in the picked over carcass and a peeled onion or two, sliced in half crosswise. cover with water. set cooker on low and go to bed. in the morning, after wondering for a while why the house smells so good, see the crockpot on the counter and remember your broth. pour the broth into a bowl (you could be fancy and strain it through cheesecloth). then transfer to jars (probably about two quarts) and refrigerate. later you can skip off the fat and make matzo balls.

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