Stock made on the low setting of your slow cooker will be clearer than one that has been brought to a boil on the stovetop. It’s cheaper to make stock than to buy it, and it tastes a whole lot better. And homemade stock can be refrigerated overnight so that most of the congealed fat can be removed the next day. I always keep bags of frozen poultry, meat, and fish bones in the freezer. Each time I have leftover parts from a recipe, I toss them into the bag, and when I have a sufficient amount of bones, I make a stock. And I always use organic meats, poultry, fish, and vegetables to avoid ingesting concentrations of pesticides.

　　

Ingredients

makes 8 cups

　　

Chicken or Turkey Stock

2 1/2 pounds chicken or turkey necks, backs, and giblets

　　8 cups water

　　

Fish Stock

2 tablespoons olive oil

　　2 medium yellow onions, peeled and coarsely chopped

　　1 pound fish heads and bones

　　1 celery stalk, cut into chunks

　　2 sprigs fresh thyme

　　2 whole garlic cloves, peeled

　　8 cups water

　　

Meat Stock

1 large onion, peeled and coarsely chopped

　　1 pound short ribs or bones

　　1 celery stalk, cut in chunks

　　1 large carrot, cut in chunks

　　1 small bunch parsley

　　4 whole garlic cloves, peeled

　　

Step 1

For each stock, combine all ingredients in the slow cooker. Cover and cook on low for 8 hours, until all the meat has fallen off the bones.

　　

Step 2

Strain the stock through a medium-meshed sieve into a bowl. Refrigerate overnight, then skim off the congealed fat the next day. Use immediately, refrigerate for up to 3 days, or freeze for up to 3 months.

　　The Gourmet Slow Cooker: Volume II