Stockpots Chicken

Stock Pot vs. Slow Cooker (for broth AND chicken)?


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Stock Pot vs. Slow Cooker (for broth AND chicken)?

mike2401 | Jul 13, 2014 06:24 AM

I'm a newbie to cooking and want to incorporate bone broth into my daily routine for health reasons.

I cooked 8 pounds of chicken thighs in a slow cooker. After separating the meat, I tossed everything else back in and let it go for another 10 hours.

Trying to pour the results into a strainer over a smaller pot in the sink was a total mess.

And, the heavy slow-cooker vessel is really heavy and hard to manipulate to clean.

I was wondering if there is a better way?

I don't know if the right term is "stock pot", but I was thinking if I had a big pot with a built in strainer, I'd be able to lift out the bones & skin, leaving the broth in the original pot, which I could cool in the sink with ice water, and transfer to the fridge, then the next day scoop off the fat, and have a lot of bone broth!

1. Is it safe to leave something cooking on a gas stove for 12 or 24 hours? (There are no pets or kids in my household).

2. Are the holes typically found in the integrated strainers too big? Will I end up with lots of undesirable stuff in my broth?

3. Would cooking 8 pounds of chicken in such a pot be ok? From what I've read, a slow cooker cooks between 190 and 210 degrees. The difference between high and low is just how quickly it attains the eventual temperature (which is the same whether you pick high or low). BTW, my infrared thermometer gun indeed confirms that my slow cooker was cooking at 200 degrees.

Any thoughts you could share for this newbie would be very much appreciated!

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