Recipe Description:
Slow-cooked over night, this rich stock is so very good. I use it as the base for braising liquid for pot roasts, and braciole. It also makes a great French Onion Soup.
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Slow-cooked over night, this rich stock is so very good. I use it as the base for braising liquid for pot roasts, and braciole. It also makes a great French Onion Soup.
**Note: My larger slow cooker runs really hot, so I had to add a few cups of water during the cooking process.
I would be inclined to leave the fat in the broth. Is there any reason not to? Thank you for this recipe. It is just what I needed.
No you can leave the fat, I just do it when their is a lot of fat. That way I get the most broth in each jar.
Fat spoils easily, especially after being cooked for a long time as in stock making. If you are storing your stock and not using right away, it’s advised to skim the fat off so it doesn’t start rotting, albeit slowly, in the freezer. I had a friend had it hAppen, the thawed stock smelled like. Omit and was ruined.
That is good to know! I usually make large batches of stock and can them at home, so that would eliminate the problem. Stocks that I’m not canning, or using right away, I would skim and I save the fats for making soap. 🙂