Made some chicken stock in my crock pot. Earlier this week there was a post in one of my cooking communities about stock and I wanted to share what my most recent batch came out like.
Here’s before I poured it off. I haven’t stirred it all. I’ve let it slowly simmer for hours (threw it all in the crock pot before work and let it do its thing all day) and it’s therefor still clear while the ingredients are practically drained of color. For the record, in this batch I used bones from whole breasts that I saved, an onion, a handful of carrot nibs, a few garlic cloves, some thyme, some pepper corns, some bay leaves and some parsley all of which was submerged in water. I know that all sounds vague but I did it all by feel and by sight.
Normally I would filter my stock through cheese cloth but I didn’t have enough today. Instead it just went through the colander.
You can see here that the stock is still relatively clear despite still being all mixed up from the straining.
Hope this is helpful.