Wednesday, October 10, 2012

Meat Stock

Meat Stock

Roast meat on the bone- turkey, beef, chicken etc.  Enjoy your meal.

Put all bones, skin, fat, drippings, etc, in stock pot.  Add carrots, celery, onion, garlic.

Add spices.
For beef- rosemary, parsley, bay leaves, peppercorns.
For turkey/chicken- sage, rosemary, thyme, a bay leaf, poultry seasoning, paprika.

Add water to cover all.

Bring to boil.  Reduce heat and simmer 8 hours or so, until meat falls off the bone and it smells really good.  Larger quantities require more time.

Strain out the liquid.  Return to stove.  Continue simmering uncovered to reduce volume.

Taste test periodically.  The flavour will become more concentrated as it reduces.

Can or freeze at soup stage in suitable quantities.  Process pints 20 minutes/quarts 25 minutes @ 10 lbs pressure.

Continue reducing to create bouillon cubes.  Freeze in ice cube trays.

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