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Old 06-11-2016, 03:43 PM   #11
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Quote:
Originally Posted by cocorico1402 View Post
From what you all say, what I need to do is not use my CP and make the chicken stock on the stove in a regular pot where I can control the temperature better. That way, I won't have to resort to clarifying it. I am not making a consommé, I just don't want broth that looks like it has ashes in it!Thank you all.
In a nutshell, yes.
CP is wonderful for some things but not for others.
Or you can cook it in the CP, but don't try to clarify in one.
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Old 06-14-2016, 11:51 AM   #12
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A pressure cooker is great for clear stock. I generally do chicken, using raw bones and skins and a few legs/thighs, as well as onion, celery and carrots. Use water to cover to about 2 inches over the top of the meat and veg. Pressure cook on high for an hour or so. Strain, discard the meat and veg (or give it to the dogs/cats/chickens) and chill the stock. Remove the fat if you like, and freeze or can the stock.

Bones will be soft and crumbly, so ok for dogs to eat.
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Old 06-14-2016, 11:59 AM   #13
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Oh should have asked on the slow cooker is it a West Bend or a crockpot?
https://www.amazon.com/West-84905-5-...nd+slow+cooker
https://www.amazon.com/SCR450-PT-2-Q...al+slow+cooker
There are the different types.
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Old 06-18-2016, 01:29 PM   #14
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It is a CrockPot brand model #SCV700SS.
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Old 06-18-2016, 01:47 PM   #15
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Whether I am making a stew, soup or just stock, I never let my broth come to a boil. Soft tiny bubbles is all that is needed. Sure it takes longer, but my broth is always clear. And in the event that it may need to use straining, I find that a coffee filter does a great job filtering.
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Old 06-25-2016, 12:07 AM   #16
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Not letting it come to a boil is key. If the [Low] setting doesn't deliver just an occasional bubble to the surface, skew the lid slightly ajar until it does.

Boiling turns the molten fat and water into a cloudy colloid, typified by the tonkotsu-style of ramen. If you want pure, limpid clarity, go with Heston Blumenthal's freeze-clarifying method: Make it so thick that it's solid at room temperature with natural collagen, freeze it sold, then defrost it above a cheesecloth filter. The ice-matrix holds back the yukky stuff, and the stock is so clear you can see the future in it.
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