Last night I started some chicken stock cooking in the crockpot and MAN DOES THAT SMELL GOOD. It was so excellent to wake up to a nice smelling house this morning. The stock will be done in about an hour and I'll use it this evening to cook some pumpkin soup.
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Pray tell, how does one do this in the crockpot? What's the procedure in terms of skimming fat and so forth. I use a lot of chicken stock in cooking and need to make a new batch. I did just get a rather large stockpot but I hate leaving it untended overnight, which might be more reasonable with a crockpot. Is it any different?