RecipeMuncher

I used to make chicken stock the easy way. A tablespoon of chicken base and water added to a recipe.Too much salt that way.Not very creative or healthy, really. Then I decided to make it on top of the stove, bubbling away for a couple of hours, strain the stock and freeze.Took up a whole day once I finished.Not an efficient use of my time, really. Now? The Beast takes over.My slow cooker. A venerated family favorite.Ok, I’ve only had it for a year. But it’s venerated all the same. Last nigh (...)