Stocks

Name: Stocks
Ingredients: 2 1/2 pounds chicken or turkey necks, backs, and giblets; 8 cups water; 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; 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

15 ingredients

5 steps

Ingredients

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

Directions

1

For each stock, combine all ingredients in the slow cooker.
2

Cover and cook on low for 8 hours, until all the meat has fallen off the bones.
3

Strain the stock through a medium-meshed sieve into a bowl.
4

Refrigerate overnight, then skim off the congealed fat the next day.
5

Use immediately, refrigerate for up to 3 days, or freeze for up to 3 months.