Anyone else besides me make them? I always call my stocks "Mystery" stocks, because I never seem to use the same ingredients or amounts every time I make them.
Right now the house is filling with the aroma of today's "mystery stock", which has been simmering for a couple of hours now. Today's ingredients are: several pounds of saved chicken backs & wing tips from the freezer, a fresh chicken back & rib bones/meat (from the chicken I dissected this afternoon that's currently marinating for tonight's outdoor chicken grill dinner); several stalks of celery, halved; a couple of large carrots, cut into 3" chunks; a bag of saved thick mushroom stems from some stuffer-size white mushrooms I used recently; a 3" chunk of fresh ginger, unpeeled, cut into chunks; a large onion, quartered, unpeeled; one halved shallot, unpeeled; about a dozen unpeeled, lightly crushed cloves of garlic; a small bunch of flat-leaf parsley, stems & all, cut into thirds; a sprig of fresh rosemary; several sprigs of fresh marjoram; a tablespoon or so of black peppercorns; & half a dozen whole dried hot red peppers.
Can't wait to see how this one turns out!!!