What a Prize!
Now I’m a HUGE fan of OXO and I’d like to think I have all their stuff, but I only had ONE of these items. The Tongs. Everything else was new to me.

All for making some Chicken Stock……that I eventually made into Chicken Soup!

Thank you so much, OXO, for supporting Home Cooks with your Outstanding products.
Thank you, Big Girls Small Kitchen, for hosting such fun contests!

Now go find a contest and Enter!

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• CrockPotStock (redmittens.com)

But her TV show is just….So. Bad.
She was MEAN to the guests and her staff and the audience. MEAN.
And the magazine had….changed.

So I took bags and bags and bags of those magazines to my Recycling Center. And never shed a tear.
And I took the TV show off my DVR.

This is what put me over the edge.

Followed by THIS friendly gem

I’ve been a loyal subscriber for 20 years.
I bought into it. I bought into the dream. I stuck by her even in Prison. I bought stuff at K-Mart.

I consider these letters to be THREATENING.
My subscription is NOT “overdue”.
I am no longer subscribing. I owe you NOTHING.

You’d THINK that after 20 years, someone would call ME and ask…..”Why are you not subscribing anymore?”
“You are an important component in our business!”
“We’d like you back.”

Instead, a THREAT comes monthly in my mail.
“PAY YOUR OVERDUE BALANCE OR ELSE!”

I’m Done.

1….I need to make Stock. I use homemade stock ALL the time and I’ve run out. I also have 243 bags of little bits of vegetables in my freezer that keep falling out on my toes.

2…I entered a contest on Facebook to win some OXO tools (my favorite. FAVORITE!) and also a CrockPot.

(What is the difference between a CrockPot and a SlowCooker?)

I normally use the recipe from Cooks Illustrated, but today I used a recipe from a new iPhone App I just bought. It’s Mark Bittman’s recipe.

Cut the vegetables into small pieces and saute them in a big stock pot or pan if using a CrockPot.

Double the quantities here if you want to make enough stock to freeze. ( I did)

2 tablespoons extra virgin olive oil
2 carrots, sliced
1 onion, quartered (don’t bother to peel)
1 potato, sliced
1 celery stalk, chopped
2 or 3 cloves garlic (don’t bother to peel)
5 to 10 white mushrooms, halved or sliced
10 to 20 parsley stems or stems with leaves
2 tablespoons soy sauce
Salt and freshly ground black pepper

I added some Kale, Parsnip and Tomatoes I had in the freezer.
Brown the carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown.

Put into CrockPot with the remaining ingredients and about 14 cups of water.
I seperated this into TWO different CrockPots.

Let it go until done! Taste and see if it is like a “stock” and not a “soup”.
I don’t add much salt and pepper when done because I use this stock as an “ingredient” in my recipes.

When done, Strain the Stock and discard the Veggies. Package however you plan to use the stock and freeze. Some people use Ice Cube Trays or 1 cup measures in Freezer zip lock bags.

UPDATE

I’m not all that happy with this CrockPotStock method. It took too long and was not a “satisfactory” cooking experience for me.
It also didn’t tast all that great. I’m sure it will be better than water in recipes, but still…..
I prefer the stovetop method, where the veggies are browned more and it cooks a little faster.