Quote:
Originally Posted by Easy 6
I've never actually made stock, but it seems like a relatively straight forward process, just throw some bones in water and boil them for a while correct?
How much stock would just one carcass make? How much water for just one carcass?
|
I wouldn't bother with just one carcass. I usually wait till I have at least 3-4. One carcass, probably a quart or so of stock. I use it all the time, so I don't really want to waste the time and energy unless I'm "stocking" up.
If you have a pressure cooker, it's super fast.
Otherwise, I brown the carcasses in the oven with a quartered unpeeled onion, a couple carrots, and a couple sticks of celery. All goes in the pot, cover with a gallon to 1.5 gallons of water, throw in some thyme, parsley, and a couple bay leaves. Some peppercorns if you like. Bring to a boil, then drop to a very low simmer (barely a bubble) and cook for 6-8 hours. Sometimes I'll finish with a big spoon of tomato paste to deepen the color.
If you prefer a lighter colored, lighter flavored stock, don't brown anything and skip the tomato paste.
This is unseasoned stock, so if you want, add salt. I prefer to leave it unseasoned, so I can adjust for whatever I'm cooking.
Double strain, then cool, and refrigerate. The next day, freeze for long-term storage.
EDIT: I like to store in 2-cup containers like you'd find at the deli. Two cups thaws perfectly in my microwave at 5 minutes.