Mystery Stock

[BreezyCooking]

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!!!

 

[mudbug]

bet it turns out great, Breezy. always fun to play with the odds and ends.

 

[kadesma]

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

kadesma

 

[Restless N8tiv]

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.

 

[Andy M.]

Sounds tasty. What are you planning for this batch of mystery stock?

 

[Half Baked]

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.

 

[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.