Chicken stock!

[Kim_NC]

Quote:
perfect what a nice guy!
do check this out it's sooo cool!

Yeah, that's a great thread on making stock.

Here's a link to the NCHFP site with directions for canning stock:
http://www.uga.edu/nchfp/how/can_05/stock_broth.html

 

[shellybean40]

I also add fresh parsley and a bay leaf when I am making stock. The secret is long and slow simmering. It is so rich and good!!

 

[ShadyHoller]

We do ours just like Frugal (roasting the carcasses for an hour or two, before simmering at really low heat for a long time.) We pressure can some of it, and freeze some of it in cupcake tins. Then the next day, we pop the frozen blocks out of the cupcake pan and put them all in a huge ziplock in the freezer, where they stay loose, like giant chicken stock ice cubes. You can just grab two or three of them from the freezer and plop them in a soup. It's just as convenient as those instant chicken bouillon cubes, except they are one million times more delicious. We use the frozen ones first, and then we use the canned stock, because the frozen ones will lose their flavor in the freezer after a while.

 

[Dogfish]

Quote:
I can mine.

 

[KatyTheChickenLady]

good advice