In article .com>,
"salgud" > wrote:

> kilikini wrote:
> > "S'mee in WA" > wrote in message
> > ...
> > > One time on Usenet, "pjjehg" > said:
> > > > "S'mee in WA" wrote ...
> > >
> > > > > I'm planning to try something new next week that involves removing
> > > > > the skin from a whole chicken (which I've never done before). Should
> > > > > I save the skin for something else, or just pitch it?
> > > >
> > > > I toss it in with the bones when I make broth/soup. You always skin the
> > fat
> > > > anyway.
> > >
> > > Thanks, Pam -- I rarely make homemade soup, but I'm remembering
> > > my mother's chicken soup fondly, so maybe I'll try it...
> > >
> > >
> >
> > But it doesn't just have to be chicken soup that the stock ends up in!
> > Gosh, I add stock to rice, I add it to potatoes, I use it to make gravy, I
> > throw a chunk of frozen stock in stir-fry. I *do* make chicken soup, but I
> > also use the broth in cream of mushroom, cream of asparagus, cream of
> > broccoli. I'll add a little of it to a roux, I'll steam veggies in it, the
> > uses are endless! I can't keep the stuff in the house. It also smells
> > wonderful when you cook stock; I love making it and having it sit for a
> > couple hours before my husband comes home so when he walks through the door
> > the enticing aroma immediately brings a smile to his face.
> >
> > For me, making stock is a full day process. I start early in the morning by
> > boiling the bones down with carrots, onion, celery, garlic cloves, salt,
> > pepper, sage, thyme and maybe a little oregano. When the bones get soft, I
> > let the stock cool for quite a while before I strain it in a collander,
> > catching all the bones and mushy veggies. Then I put it in the fridge to
> > solidify, making skimming the fat off much easier.
> >
> > If I'm making soup, I don't throw out the strained goodies; I pick the
> > remaining meat off the bones and add it to my stock. In any case, the
> > remaining meat you get off the bones can always be used for chicken tacos or
> > what have you.
> >
> > kili
>
> I make chicken stock a couple of times a year, make it into ice cubes
> and save them in a plastic bag for use for the next 6 months or so in
> all kinds of recipes. I also have beef stock and fish stock. They add a
> delighful depth to the flavor of so many dishes.
> The last 2 Thanksgivings I cooked duck, from the meat market, instead
> of turky. My three sons raved about it! And I made duck stock from the
> bones and leftover fat (there wasn't a gram of leftover meat!) that was
> delicious!
>

Heh! I've done ducks for Christmas and always roast one per person. :-)
There is really not all that much meat on a duck.

I've got a bag in the freezer right now with the bones from two ducks in
it. Plan is to make a duck stock from them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson