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:
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)
- Add carcasses to pot. You may need to rearrange limbs to get them to fit.
- Add all other ingredients on top.
- Press everything down as best you can. Tuck as much as you can into crevices.
- Cover with water.
- Bring to a boil. Then let simmer for 3 hours.
- Remove solids. Separate veggies from bird pieces.
- 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.
- Store stock into containers of your choice. We like those quart Chinese containers because each container = 1 batch of stoup.
- 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.)