IT'S STOCK MAKING DAY - We make soup while the niggercattle shop

[bretzeldick]

Why fight the endless consumer hoard when you can sit at home and make a good stock? Stick that carcass you picked clean like fucking animal yesterday in a pot with some water. Sit on your ass, watch Jurassic Park, and reap the reward of Thanksgiving leftovers.

 

[Shlomo XL]

Counterpoint: why have just the lesser version of the nutricious, by-itself delicious, versatile and easy-to-prepare liquid goodness when you can take an hour (two tops) out of your Saturday to go out and buy a whole chicken? Double chuck that pot. BIG WINS.

Cons: You have to buy a chicken;
Pros: You can make additional DELICIOUS stock AND keep the Thanksgiving leftovers to prep dishes like noodles, thin soup or stew later AND keep the meat used for the stock for the aforementioned dishes.

bitches love chicken stock, and i am bitches

 

[bretzeldick]

Cons: You have to buy a chicken

You act like I don't have an extra rotissie chickie on hand at ALL TIMES for this purpose

 

[There She Glows]

Why fight the endless consumer hoard when you can sit at home and make a good stock? Stick that carcass you picked clean like fucking animal yesterday in a pot with some water. Sit on your ass, watch Jurassic Park, and reap the reward of Thanksgiving leftovers.

I see oranges in your stock. I have never thought of adding citrus to a stock, is it noticeable in the end product?

 

[bretzeldick]

I see oranges in your stock. I have never thought of adding citrus to a stock, is it noticeable in the end product?

Somewhat. It's very light but it adds brightness and a bit of color. I did a hackjob l'orange Cornish hens yesterday and I'm not one to waste.

 

[rel=alternate]

I see oranges in your stock. I have never thought of adding citrus to a stock, is it noticeable in the end product?

I have my doubt on that as well. Unless it's added towards the end, I imagine it would bring some form of bitterness to the stock.

 

[bretzeldick]

I have my doubt on that as well. Unless it's added towards the end, I imagine it would bring some form of bitterness to the stock.

I pull the rind/pitch out after the first 30 or so minutes. Keeps the bitterness out. I do have a strange palate though so maybe I just don't notice as much. Is what it is toobz

 

[WhatInTheActualFuck]

I would have made stock today, but I have a couple of quart containers full in the freezer already.

 

[Zeftax]

I have the cold so I went through all of my stock of stock. Will have to make some more, and I will definitely try oranges. Sounds really goddamn weird, but why not try?

 

[Not A Cat Person]

I save up the bird bits and pieces in the freezer and just make a huge pot of stock a few times a year. I already have enough leftovers right now.

 

[souschef]

I've never seen oranges in stock, like in whole slices like that

I'd use zest on the final product instead, so you avoid bitterness from the pith

 

[wtfNeedSignUp]

I have like 5 small bags of shrimp tails in my fridge collected over the last two years. Heard you could make a stock out of those but not sure if would kill me.