REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Farmer Jon on August 19, 2018, 10:09:23 AM
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My plans for the day got cancelled so I'm going to make stock. When we cut up a chicken to fry I always keep the carcass. This is what I make stock out of. I don't have a written down recipe. I will post each step as I go.
Ideally the carcass should be thawed at room temperature. Being I'm doing this last minute they are still frozen. Not a big deal. Just takes longer to boil.
Step one get a big pot.
Put carcass in the pot and fill with water. I have 5 carcasses in this pot
Throw in a few bay leaves and salt and pepper to taste.
(https://uploads.tapatalk-cdn.com/20180819/2828b23df0aacba87b6457c8839f2faf.jpg)(https://uploads.tapatalk-cdn.com/20180819/ad68dfd2e2780cdb6c76187e7481024c.jpg)
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When it starts to boil you will have to scoop the foam off with a large spoon. You will have to do this several times.(https://uploads.tapatalk-cdn.com/20180819/016b56f5fef9b2a494f90caa6e998b83.jpg)(https://uploads.tapatalk-cdn.com/20180819/2d67b49c4edfe7910b238dafe74e85f6.jpg)
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Next carrots, celery, onion and garlic.(https://uploads.tapatalk-cdn.com/20180819/f8c2b74c9577b6da0759fb7a44fd0812.jpg)(https://uploads.tapatalk-cdn.com/20180819/b557c37c35c82b33f0e6de620d983674.jpg)(https://uploads.tapatalk-cdn.com/20180819/8bde3f937c142527c4733cf1dcc648d0.jpg)
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Cut the bottom off a bunch of celery and trim off the dried ends. Wash and cut in half. Carrots same thing. Trim off the ends. wash and break in half. Onions quarter and take off out side couple layers of skin. Garlic is optional. I love garlic so I put in a whole clove.
Put garlic clove in a jar with a lid. Shake vigorously. Dump it out and sort out the individual cloves. This works like a charm every time.
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The garlic(https://uploads.tapatalk-cdn.com/20180819/a567d35fb7b34a68655af0c1f623edb0.jpg)(https://uploads.tapatalk-cdn.com/20180819/63026b44f3cade948d1f950577d07121.jpg)(https://uploads.tapatalk-cdn.com/20180819/27772cbc82b52f2b89de2fd20370ece5.jpg)
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I messed up from the get go. Had to separate it into 2 pots. Dang pots are never as big as you think they are.(https://uploads.tapatalk-cdn.com/20180819/923c2ea5b1076ae17ac78630cd2b5e0d.jpg)
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I was talking with tate about this jon. he was saying that if you boil it at a slower boil, it wont emulisify the fat molecules and you will get a clearer end product.
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I was talking with tate about this jon. he was saying that if you boil it at a slower boil, it wont emulisify the fat molecules and you will get a clearer end product.
I will have to try that next time. Thanks.
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After letting it simmer all day separate everything and put into jars to can. Pressure can quarts at 10 lbs (reccomended for my area) for 25 minutes. You altitude will dictate the pressure.(https://uploads.tapatalk-cdn.com/20180819/720ef1f95492889603474a293c0ed1aa.jpg)
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Not too bad for a last minute rush job. You can not rush good stock. This is not my best work but it taste good.(https://uploads.tapatalk-cdn.com/20180819/d6621efe198bb0e002a2d850d75aa14b.jpg)
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:likebutton:
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Jon, Nice job on the stock. :likebutton:
I also have to say I really like the diamond plate back splash! Man cave. :)
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Looks good there Jon. I was just going to comment on the diamond plate too; I assume this is NOT in mama's kitchen.
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I have that all around the basement kitchen 4 ft high and then the back splash. It is the real stuff not the fake plastic. Its the thinnest you can get. I don't remember the gauge. It bends easily. We had to be really careful moving it around. Used liquid nails and lag bolts to hold it up. Electrician found me some grey outlets and stainless covers to really finish it off.