Chicken Stock

chicken bones
add to stock pot full of COLD water, just to cover bones.
Simmer 3-4 hours
throw in carrots, celery, onions in the last 1/2 hour.

Strain and let cool in ice bath.
Freeze in bags and/or ice cube trays
good for about 3 months.

Cream of Chicken Condensed Soup Recipe:

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

Beans, Peas, Lentils, and Slow Cookers

Use this chart to make your own ready to use beans and skip the loads of sodium in canned beans.

Black Beans - Full flavored, perfect in soups and stews= Cook 1 lb. dried beans in 7 cups water about 8 1/2 hours on low.

Black-eyed peas - Earthy flavor; used in the classic dish Hoppin' John= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.

Red Kidney beans - Meaty flavor, mealy; good in chilis, red beans and rice= Cook 1 lb. dried beans in 8 cups water about 10 hours on low.

Split peas - creamy texture; great in hearty soups (especially those made with ham)= Cook 1 lb. dried peas in 6 cups water about 6 hours on low.

White kidney beans - richly flavored, creamy; good in soups and salads= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.

Lentils - Brown, green, and red; common in ethnic dishes and purees= Cook 1 lb. dried lentils in 6 cups water about 4 hours on low.

Altering Recipes for a Slow-Cooker

Want to make your favorite recipe do the slow-cook? Follow these simple guidelines to learn how.
*Liquids don't evaporate in a slow cooker, so decrease the amount of liquid by half- except in recipes that contain rice or barley, in which the amount of liquid stays the same.
*Dairy products like milk and sour cream should be added only during the last hour of cooking.
*Herbs added during the last hour of cooking will have a more pronounced flavor; those added with the other ingredients will blend in more.
*When thickening a sauce with flour or cornstarch at the end of cooking, increase the heat and cook for 15-25 min. longer.

Dishes that simmer 15-30 min
Cook in a slow cooker: 1 1/2- 21/2 hours on high, 4-8 hours on low.

Dishes that simmer 35-40 min
Cook in a slow cooker: 3-4 hours on high, 6-10 on low.

Dishes that simmer 50 min- 3 hours
Cook in a slow cooker: 4-5 hours on high, 8-18 on low.