A few quick notes: 1. If you want a mini lesson on disassembling a bird let me know and bring over a roasted chicken one day. :) 2. You can save the bones, but personally I always end up with more bones than use for them so I do toss them. I will occasionally save the bones from roasting though as mentioned above. I try to make congee from the stock after a turkey. 3. Your 'stock' from slow cookering will be gelatenous, no way around it. It comes from slow cooking the bones and cartilage. Still usable as stock for cooking and stews, but not so good for 'soup' in the traditional sense. 4. All the veggies are great for eating. 5. I prefer slowcooking over roasting because of the energy involved and also I can slow cooker on our screened porch and not introduce a ton of heat into the house.
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1. If you want a mini lesson on disassembling a bird let me know and bring over a roasted chicken one day. :)
2. You can save the bones, but personally I always end up with more bones than use for them so I do toss them. I will occasionally save the bones from roasting though as mentioned above. I try to make congee from the stock after a turkey.
3. Your 'stock' from slow cookering will be gelatenous, no way around it. It comes from slow cooking the bones and cartilage. Still usable as stock for cooking and stews, but not so good for 'soup' in the traditional sense.
4. All the veggies are great for eating.
5. I prefer slowcooking over roasting because of the energy involved and also I can slow cooker on our screened porch and not introduce a ton of heat into the house.
-Tyme