…there are also times when I’m in a hurry and I want that great chicken stock NOW. Likewise, there are days when I need to step out for a while and I don’t want to leave an unattended pot simmering on the stovetop. This is when I think about pulling out the pressure cooker or the slow cooker. But how do the results compare?
Don’t forget that you can alter the body by adding gelatin.
- The author set his slow cooker on low. He should have made a fourth batch with it set on high.
- Different slow cookers reach different temperatures. Mine reaches a good simmer on low and a boil on high.
- He doesn’t say whether he started with cooked or raw chicken scraps. A couple of the best batches of stock I’ve ever made were from the carcass of my Thanksgiving turkey done in a slow cooker which I started right after the meal an let simmer all night. I wonder if using cooked bones makes a difference.