Quote:
There are many recipes out there for a stock but here is my quick one.
The stock rule is 2 pounds of meat/bone per quart of stock. I don't follow that closely because each bird is so different and if my stock is weak that it can immediately be turned into soup or can be boiled down some more.
Throw that carcass in a pot (I'd use an 8 or 10 quart)
Cut up a couple onions and 6 to 10 cloves of garlic
If I have some older carrots and celery sitting in the fridge I'll use 4 to 8 of each.
(If making soup you add the vegies later so they don't get too mushy)
Fill almost to the top with water
For spices all you need is parsley, salt and pepper. Sometimes I'll add coriander, bay leaves or sage.
Fill with water
Bring to a light boil and let go for as long as you want. I typically boil my stock lightly overnight and then simmer for the day.
For a crockpot I set it to medium for 24 hours.
For a pressure cooker I cook at pressure for an hour on medium heat and then let cool by itself under pressure. (I love my pressure cooker)
Strain and can, freeze, or make a good soup.
There are many recipes out there for a stock but here is my quick one.
The stock rule is 2 pounds of meat/bone per quart of stock. I don't follow that closely because each bird is so different and if my stock is weak that it can immediately be turned into soup or can be boiled down some more.
Throw that carcass in a pot (I'd use an 8 or 10 quart)
Cut up a couple onions and 6 to 10 cloves of garlic
If I have some older carrots and celery sitting in the fridge I'll use 4 to 8 of each.
(If making soup you add the vegies later so they don't get too mushy)
Fill almost to the top with water
For spices all you need is parsley, salt and pepper. Sometimes I'll add coriander, bay leaves or sage.
Fill with water
Bring to a light boil and let go for as long as you want. I typically boil my stock lightly overnight and then simmer for the day.
For a crockpot I set it to medium for 24 hours.
For a pressure cooker I cook at pressure for an hour on medium heat and then let cool by itself under pressure. (I love my pressure cooker)
Strain and can, freeze, or make a good soup.
