Recent content by cocorico1402

It is a CrockPot brand model #SCV700SS.

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...

Yes, I strained it. I kept just the liquid. When I was done, I found that some of the egg white had stuck to the bottom of the pot. What temperature should I start with? Then It is supposed to boil, right?

Forgot to mention it was chicken broth with left over pieces. I browned them first in the oven for just a few minutes.

First, I've used a slow cooker (Crock Pot, the most recent, I think) on the lowest setting (10 h on low) and it is too hot. The liquid boils too hard! The "warm" setting is probably lower, but I assumed it was to keep the food from spoiling and not to actually cook. Then, since I had a very...

I've tried several methods. None of them were successful. Obviously I am doing something wrong. I want to start over and am hoping to read how to do it from the beginning, so I can figure out where I've gone wrong. Thanks.

My name is Dominique and I look forward to exchanging lots of ideas with you all.