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    Kit^..^ty Of Canada
    Wed Feb 23, 2005 10:33 am Groupie
    I was unable to purchase soup bones for chicken. I want to make stock for Saturday. I had to purchase thighs & legs. I would like to keep the chicken meat for another dish but still have stock.

    How should I do this?

    Thanks Kitty
    Shirl (J) 831
    Wed Feb 23, 2005 1:42 pm
    Forum Host
    Are you wanting to make the stock in the crockpot? If so this is what I do. If on a Sunday I cook a chicken I take all the bones, meat ect and place it in water and boil it until the meat falls off, then i pick it all apart take the meat and set it aside and then make my stock. I will sometimes take the stock juice add my spices etc. and put it in the crock and let it sit always turns out fine for me because I have the meat picked off via my other cooking route.
    icon_smile.gif shirl
    hope this helps.
    Kit^..^ty Of Canada
    Wed Feb 23, 2005 2:03 pm Groupie
    Thanks Shirl. I will poach the chicken on the stove top. Then after picking off the good meat. Transfer the remains (bones & liquid) to crockpot & add spices for chicken broth.

    Because my chicken will have bones. How long would I poach it for?

    Shirl (J) 831
    Wed Feb 23, 2005 4:01 pm
    Forum Host
    Ive always just put it on low and left it for couple hrs. I tend to like to cook things longer and slower for some reason.
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