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Old 10-12-2011, 05:07 PM   #31
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Originally Posted by PattY1 View Post
Back when I had more people to feed, I used to buy Oven Stuffer Roasters on sale for .69$ a pound. I would cut them up and use the parts for all of my Chicken needs. The backs I would wrap in plastic wrap and put in a zip lock bag. Once I had 3 or 4 I would use them to make stock/broth. Attachment 12201
That is exactly what I do. I often do a butterflied chicken on the BBQ. I remove the backs and necks and freeze them. Once I have a whole pot full, I make stock with them. I pack in onions, carrots, celery, pepper, thyme, sage. Cook it for a few hours, strain it. Chill it overnight, remove the fat, bag it up and freeze it in lots.

Much better than store bought. Love the flavor.
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Old 10-12-2011, 05:30 PM   #32
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Tip: wrap bones/carcass in cheese cloth before simmering. Easy retrieval of miscellaneous bones and what not. Bouquet garni as well.
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Old 10-12-2011, 06:46 PM   #33
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Originally Posted by buckytom View Post
what tatt said, once again. roast the carcass a bit, and sautee the veggiesand deglaze to make great stock for soup.

one extra thing is to leave the skins on the onions in the initial boiling to add a nice, deep, golden colour.
I save the onion skins and toss them in a zippie. I add these to stock when I make it.
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Old 10-12-2011, 08:10 PM   #34
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Originally Posted by my2girls View Post
Tip: wrap bones/carcass in cheese cloth before simmering. Easy retrieval of miscellaneous bones and what not. Bouquet garni as well.

I just pour it through a strainer into another container.
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Old 10-12-2011, 08:54 PM   #35
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I just pour it through a strainer into another container.
Pouring that hot liquid through a strainer into another container is very difficult. Lifting a nice, neat parcel of cast-a-ways; gift wrapped for the trash is more suited for me. ;)
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Old 10-12-2011, 08:58 PM   #36
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Quote:
Originally Posted by Andy M. View Post
I just pour it through a strainer into another container.
+1

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Originally Posted by my2girls View Post
Pouring that hot liquid through a strainer into another container is very difficult. Lifting a nice, neat parcel of cast-a-ways; gift wrapped for the trash is more suited for me. ;)
To each their own. The cheese cloth also soaks up some of the fat, which I reserve for roux. . .but, to some, a lil fat removal is a bonus, lol.
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Old 10-12-2011, 09:28 PM   #37
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Pouring that hot liquid through a strainer into another container is very difficult. Lifting a nice, neat parcel of cast-a-ways; gift wrapped for the trash is more suited for me. ;)

Both ways work. Whichever is easier.
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Old 10-13-2011, 04:46 AM   #38
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CWS4322. That's it!
Oh.
My.
Goodness.
what you describe above, about roasting... sounds to me like the perfect formula for making the richness, the substance, the je-ne-sais-quoi of deep, robust, soup-base taste!
I've been cooking for 54 years, ( since age 10, ;>) and am still learning (and forgetting, and learning-again) that magic happens in the roasting (of meat and/or vegetables)

Thank you!

and 'spiceOfLife': do you barbecue the necks etc before freezing and storing?
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