This is going to taste good.

[SeaCat]

I tossed the carcasses from two Cornish Game Hens as well as a large Ham Bone, (with lots of meat on it,) into a large pot along with some water, several cloves of Garlic, an Onion and a Crushed dried Chipotle Pepper.

I've been boiling this for several hours now, and even took the time to crumble the meat off the Ham Bone.

I
ll turn off the heat in a bit and let it cool over night before taking the grease off the top tomorrow morning. Then I'll crack the Ham Bone and scoop out the Marrow, adding it to the pot before boiling it for several more hours.

I'll let this cool again, and again crack off the grease.

I'll reheat the remainder and pour it through a strainer into several containers which I will toss in the freezer. I'll have some good soup stock by the time I'm done.

Cat

 

[SensualCealy]

So how did it come out?

 

[SeaCat]

So how did it come out?

Well I have six pots of soup worth of filtered Soup stock in the freezer. (We're talking the kind you have to add water to.)

This stuff is great and will make the base for some great soups.

I'm thinking of making some Goulash soup next week. With this stock it should turn out great.

Cat

 

[SensualCealy]

Dont use it for just soup, use it in place of water for making rice, or cooking noodles, or making actual pasta (homemade pasta) or even boiling potatoes.

My family loves the taste of rice done with stock, has much more flavour without the dry stick to your ribs flavour and texture.

I have a huge jar of turkey stock FIL sent home with Hubby, now I have to put it in smaller containers so I can take them out bit by bit.

Enjoy!
C

 

[SeaCat]

Dont use it for just soup, use it in place of water for making rice, or cooking noodles, or making actual pasta (homemade pasta) or even boiling potatoes.

My family loves the taste of rice done with stock, has much more flavour without the dry stick to your ribs flavour and texture.

I have a huge jar of turkey stock FIL sent home with Hubby, now I have to put it in smaller containers so I can take them out bit by bit.

Enjoy!
C

Oh how well I know this.

I go through soup stock like you wouldn't believe. Most of mine is chicken though.

This is the first time I have made combo stock, and I love it.

One of my co-workers, from New Orleans, gave me a suggestion. She buys Sausage, as I do, in large sections. She can never use it all. (Neither can I.) She suggested that I toss all the odds and ends of leftover sausage in a bag in the freezer and add it to the Bones and such when I make Stock. Sounds like a good idea to me.

I think I'll start freezing my stock in both the larger chunks fr soups as well as smaller pieces for add ons. (Ice Cube Sized seems the right size.)

Cat

 

[SensualCealy]

I like round bottomed margerine containers, easier to pop out the frozen stock.

Or if you can find yogurt containers with pop on lids they are great, but hard to come by.

Stock is handy too if you dont have quite enough gravy for dinner!

C