Stock

Discussion in 'Recipes and Cooking' started by marlingardener, Jan 5, 2024.

  1. marlingardener

    marlingardener Happy

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    No, not the (live)stock you'd expect in Texas, but stock made from bones, scraps, and almost expired vegetables.
    Our Christmas ham was bone-in, so today I took it out of the freezer, added celery, onion, and carrot, covered all with water and it is happily simmering away on the stove. Lovely aroma, and there will be a great base for soup after it cools and is defatted.
    My husband teases me about not buying any boneless meat. I have a bag of chicken bones in the freezer, also. Perhaps tomorrow . . . .
     
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  3. Sjoerd

    Sjoerd Mighty Oak

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    I’m taking stock of your culinary capabilities on here, Jane.
    Is there anything you cannot do?
     
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  4. marlingardener

    marlingardener Happy

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    Ah, Sjoerd, there are so many things culinary that I cannot do, but I keep trying! Having about 40 cookbooks helps a lot :scheming:.
     
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  5. Logan

    Logan Strong Ash

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    That's great marlingardener, i keep all of the stock from cooking the turkey to cook parsnips in, i used to make stock from the bones but found it too salty to use even though i didn't add any.
     
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