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stymie | | Jun 28, 2012 07:55 AM

My stock has improved tons. Am making browned duck stock later today. Making it in a crock pot, long and slow. Plan to leave lid off to allow for evaporation/reduction. Starting with chix stock, using browned duck neck/giblets and browned veggies. Is there an optimal cooking time? How will it suffer if is left on too long? Thanks

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