"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 09-10-2006, 03:56 PM   #1
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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!!!

BreezyCooking is offline   Reply With Quote
Old 09-10-2006, 03:59 PM   #2
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
bet it turns out great, Breezy. always fun to play with the odds and ends.
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-10-2006, 04:15 PM   #3
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,371
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

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 09-19-2006, 11:57 PM   #4
Assistant Cook
Restless N8tiv's Avatar
Join Date: Sep 2006
Location: Bay Area California
Posts: 18
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.
"the sounds of the ocean soothes my restless soul"
Restless N8tiv is offline   Reply With Quote
Old 09-20-2006, 08:51 AM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,873
Sounds tasty. What are you planning for this batch of mystery stock?
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-20-2006, 08:57 AM   #6
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
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.
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 09-20-2006, 12:45 PM   #7
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
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.

TATTRAT is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 12:47 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.