Got leftover bird? Make stoup!

[Tillybell]

So every time my husband and I roast a bird, I take the carcass and turn it into stock. The following are my recipes for the stock and then "stoup" (will do in a separate reply). Turns out great every single time.

In this instance, I used our leftover ducks.

Stock

Yield: 1 gallon

Ingredients:

• At least a 6qt stock pot.
• Bird carcass.
  • Chicken: 1-2 carcasses.
  • Duck: 2 carcasses.
  • Pheasant: 1 carcass + 2 raw chicken breasts/thighs
  • Turkey: whatever will fit
• 1 onion cut in half, skin on
• 2 cloves garlic
• 2 bay leaves
• 1 stick celery, broken up
• 1 carrot, broken up
• 1 teaspoon peppercorns
• If you are using raw meat or meat that was roasted without herbs, add a fresh herb bouquet of thyme & rosemary.
• Optional: extra fat/aspic (if you don't want it to go to waste)

Directions:

1. Add carcasses to pot. You may need to rearrange limbs to get them to fit.
2. Add all other ingredients on top.
3. Press everything down as best you can. Tuck as much as you can into crevices.
4. Cover with water.
5. Bring to a boil. Then let simmer for 3 hours.
6. Remove solids. Separate veggies from bird pieces.
7. Strain liquid into a large bowl/pot using 1-2 layers of cheesecloth. (We want all the fat and gelatin, but none of the crumbs.) Stock should have about 1/4 inch of fat/gelatin on top.
8. Store stock into containers of your choice. We like those quart Chinese containers because each container = 1 batch of stoup.
9. Let bird parts cool, then separate meat from bones. Set aside for stoup. (If you have a dog, also save the fatty skin and cartilage chunks.)

 

[Tillybell]

Stoup

What is "stoup"? It's a soup that's on its way to being a stew.

Yield: 4 servings

Ingredients:

• 6+qt stock pot
• 4qt pot
• 1 quart bird stock
• 1 quart water / chicken broth
• Shredded meat pulled from carcasses / 2 raw chicken breasts/thighs diced into bite sized pieces.
• 1/4 - 1/3 cup dry vermouth
• 2 tbsp butter / animal fat of your choice
• 1 diced shallot
• 1 large sliced carrot (1/4" width)
• 2 sticks chopped celery (1/2" width)
• 1 cup diced rutabaga / or 1 small potato
• 1 handful of rice or noodles
• Handful of finely chopped parsley
• Salt to taste
• Ground black pepper to taste

Directions:

1. Heat the stock and water/broth in a 4qt pot until it begins to boil.
2. Add vermouth and bring to a full boil for 3-5 minutes so the alcohol boils off.
3. Lower heat, cover, and leave at a simmer.
4. In stock pot, melt butter/fat on medium heat. Add shallot, stir, then season with a pinch of salt and pepper.
5. Cover and let the shallot sweat until soft.
6. Add veggies and meat.
7. Pour a little stock into the pot and let boil for 1 minute.
8. Add the remaining stock, and bring to a boil.
9. Add noodles or rice.
10. Cook at a boil for 30 minutes, then salt/pepper to taste.
11. Toss in chopped parsley.
12. Serve and eat.

 

[MuleShoe]

Looks great! Thanks for recipe!

 

[fattboyzz]

Gonna make some brunswick stew from ours

 

[Beto7YT]

That with instant noodles, yummy!!

______________________________________________________________________________________
stun baton puts real power in your hands!

 

[basstracker89]

Looks good

 

[Gunanddoglover]

I did the same. Made stock from the carcass, skin, and whatever was left. After cooking the stock down all day I strained and added rotisserie chicken meat, a couple of ham shoulder slices that I smoked and various veggies. Delicious