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|Richard in Cincy||
Joy of stock LXXXVIII
Joined: Dec 12, 2005
Posted to Thread #21758 at 11:03 pm on Mar 12, 2012
Huge piles of beef bones, pig feet, gizzards, pork necks, and chicken necks on sale at the market!
With carrots, celery, onions, parsley, celery root, and parsley root topping up the scale, I've got mega-pounds of starter simmering away in the 5-gallon soup pot. I also tossed in a 5-lb. roaster to stew for chicken salad, picked it and tossed the carcass back in.
Beautiful, unctuous, concentrated glace de viande on its way to my freezer.
and a story to share...
A couple months back when I was shopping with my Chinese friend at the Chinese market, I bought piles of bones (see above) to make stock. She said, you are very serious about your stocks! I gave her a quart of very concentrated stock which she used to make hot pot.
She told me the next day: We have never had such wonderful hotpot with your amazing stock!!!
And as I always say: A good stock is the basis of all good home cooking.
Other messages in this thread:
- 21758. Joy of stock LXXXVIII - Richard in Cincy - 11:03pm on 03/12/12 (18)
- My thoughts exactly - CathyZ from Kauai - 11:45pm on 03/12/12
- My goal is... - Richard in Cincy - 1:29am on 03/13/12
- Hmm, mine is gelled at room temp, but I always thought it was because I missed skimming - ErininNY - 2:41am on 03/13/12
- Nope, it's the collagen and bones... - Richard in Cincy - 1:41am on 03/14/12
- You put it all into one pot? Not separate chicken stock, beef stock, etc? [NT] - cheezz - 2:52am on 03/13/12
- All in one pot. It's the base for the soups I'm serving at the next two dinner parties. - Richard in Cincy - 2:34pm on 03/13/12
- about how long do you simmer this lot? I think I'm just not simmering my stock long enough. [NT] - cheezz - 10:36pm on 03/13/12
- When I make basic chicken stock, I simmer on very low so the liquid just barely... - Michael in Phoenix - 11:15pm on 03/13/12
- 12 hours...thats where I've failed! Do you roast bones first? [NT] - cheezz - 12:42am on 03/14/12
- I do at least 12 hours as well. - Richard in Cincy - 1:33am on 03/14/12
- Do you start with hot water? - Lana in FL - 2:01am on 03/14/12
- Never. Always cold. Many hours on low temp to bring it up to simmer. - Richard in Cincy - 3:01am on 03/14/12
- I make mine exactly the same way. It is a labor of love well worth the time spent. [NT] - CathyZ from Kauai - 4:10pm on 03/14/12
- I make two kinds of chicken stock -one from raw chicken parts and the other... - Michael in Phoenix - 4:31pm on 03/14/12
- So I guess it really makes a heartier stock when roasted...nice color too [NT] - cheezz - 8:56pm on 03/14/12
- It is different than stock made from raw chicken. The rotisserie chickens... - Michael in Phoenix - 3:32pm on 03/15/12
- I don't know why I never thought of making stock with leeks...thanks for the info! [NT] - cheezz - 4:53pm on 03/15/12
- Leek Greens are good too, left over from trimming the leeks. [NT] - Joe - 5:05pm on 03/16/12