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Old 09-10-2006, 04:56 PM   #1
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Mystery Stock

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!!!

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Old 09-10-2006, 04:59 PM   #2
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bet it turns out great, Breezy. always fun to play with the odds and ends.
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Old 09-10-2006, 05:15 PM   #3
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It sounds as if you're going to have a wonderful pot of stock Breezy..I need to get busy and do some myself..You've given me the urge to get going

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Old 09-20-2006, 12:57 AM   #4
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Yes! I am not alone! I love to mix up mystery stock myself and then freeze them in plastic containers for future use. I usually by beef, pork, and chicken bones for my stock. I combine the chicken and pork together ( I don't know why but it taste better to me) when I make chicken stock. I usually keep the beef stock by itself since beef is really hearty.
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Old 09-20-2006, 09:51 AM   #5
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Sounds tasty. What are you planning for this batch of mystery stock?
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Old 09-20-2006, 09:57 AM   #6
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Rats! I'm making bean soup and used water instead of the stock I thawed last night. I guess I began the fixings before I really woke up.

Sorry, I went off topic with my musings.
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Old 09-20-2006, 01:45 PM   #7
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I forget the name of it but there is a traditional japanesse stock that is a mix of beef, chicken, and pork stock.

I always do a "gotta go" stock, which consists of whatever ends I have amassed and some mirepoix, and whatever else I feel like doing.
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