Stock

[sandersj89]

So who makes their own?

 

At this precise moment I have about 6 pints on the go made with a mix of pheasant and duck giblets, various veg, carrots, onions broccoli stalks, cabbage stalks and seasoned with some salt and pepper corns and some fresh herbs from the garden, tonight that is thyme and parsley.

 

This will be used in various stews, casseroles and soups.

 

I must be doing something right as Debs came downs after getting glammed up for a girlies night out and said she was hungry thanks to the smell wafting up from the kitchen.

 

I must make gallons of stock a year, it takes mins to prepare, just needs a skim after about 10 mins of simmering and then simmer for another hour, poor through a fine sieve and then use when you need it or freeze.

 

Beats a stick cube any day.

 

Jerry

[pin]

Yep

 

Spiced rabbit stock using the carcasses of several, mirapoux with a couple of scotch bonnet peppers in the liquid Absolutely fantastic.

 

Favourite has to be pigeon stock, makes such a rich beefy stock

[henry d]

I like to roast the woodpigeon carcases first then make stock

 

Remember to save roasted chicken/pheasant/duck carcases too and make a big pot of golden stock MMmmmmmm !

[tuck1]

Oh yes! If anyone is interested the River Cottage Meat book has a section devoted to it which is very interesting (as is the whole book, which has transformed my cooking habits.) Never boil it though..