Categories: Condiment, Not Tried
Ingredients
Directions
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Put the bones, skin, fat, leftover gravy, juice, whatever, and put it all into a deep stock pot. Add whatever spices you like. I usually throw in some garlic cloves and rosemary. Cover completely with water (in my stock pot, this usually takes me up to within a couple inches of the top of the pan.
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Put pan on the stove and bring to boil. Then turn down to a simmer and let it simmer at LEAST 24 hours. Add water if you need to, to keep the bones covered. (YOu want to keep it below boiling, but about about 170 degrees so it doesn’t grow bacteria.) You can let it simmer up to two days. When it’s cooked long enough, take it off the burner.
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Set up a bowl or container with a colander on top of it. Put a couple of layers of cheesecloth in the colander. Pour the stock, bones and all, into the colander and let it drain through for about 20 minutes.
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Throw away the stuff (bones, fat, etc. INCLUDING any bits of meat. There is no flavor or nutrition in the meat scraps at this point–it’s all in the stock). I try to freeze the stock in quatities of 2 cups each. Sometimes I even use sandwich sized ziplock bags to freeze the stock. The stock will stay good in the freezer for months.
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Use it in soup, pot pies, whatever you would use stock in. If freezer space is an issue, you can boil the stock for a bit until it reduces to a thicker, smaller amount. Don’t boil it down to dry….that smells VERY bad.
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Your house will smell like turkey gravy for the entire time you’re cooking your stock. This is usually only a problem if you’re pregnant. (grin). The stock you end up with is thick, rich, flavorful stuff.