In article <VPhyf.5891$6L1.2199@trnddc02>,
"wff_ng_7" > wrote:

> "The Bubbo" > wrote:
> > I never really have extra chicken parts around, I rarely make chicken
> > since
> > it's just me and a vegetarian. I haven't made chicken soup for myself
> > since I
> > met David, but I have made it for a few people.
>
> I used to just toss out the parts I didn't need for frying, or the carcass
> after roasting. But I guess I felt guilty about doing that, and the section
> on stock making in the old Joy of Cooking intrigued me for many years...
> finally I decided to make stock myself. I'm glad I did, but I can see it
> would be more out of the way if you didn't eat chicken very often in the
> first place.
>
> I put the makings of stock into a bag in the freezer, and when I accumulate
> enough, I make stock. I've even put a small amount of pork bones and
> trimmings into the poultry stock if I have some. I've never made beef stock
> for a similar reason as you not making poultry stock out of parts. Though I
> do eat beef, it's not of the type that I'm going to have bones and
> trimmings. It would take me forever to accumulate enough to bother.
> Fortunately poultry stock works fairly well for a lot of things, even for
> deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
> need know a chicken was somehow involved in making that beef steak dinner!
> ;-)
>
> I feel more stock making coming on in the future... chickens are on sale for
> 69 cents/pound this week.

My mom used to save all bones in a bin in the freezer and make a mixed
bone stock.

Chicken, beef, pork, turkey, venison, emu, duck......

Mixed bone stock is excellent.
She made it in the pressure cooker and added onion, garlic, celery, a
bit of carrot, pepper, Bay and sometimes fresh herbs.
--
Om.

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