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boilingwaterFollowing up from my post to the comm earlier today; a hearty thank you to everyone who commented with suggestions, i.e. qem_chibati, yarngeek, leanne, katarik, weaverbird, and jenett.
===
Since it is late, and I should be snoozing shortly, this will be a story almost entirely in pictures. I began with chicken carcass in water with a dash of apple cider vinegar, and let it begin to heat up / boil while I prepared my additives...
Lots of chopping: 3 sticks celery, 2 parsnips, 1 large carrot, leftover onions. Next, I sauteed some roughly chopped garlic, mushrooms, 2 bay leaves, fresh rosemary & fresh thyme (these last from the planter boxes on the backporch):
And into the pot!
Six hours or so of boiling / simmering later...
...there was a lot less in the pot! Also it turns a beautiful gold-cream color. After straining & transferring to a different pot (half the initial pot's size), it looked like this:
Once it cooled, I transferred it into 5 freezer bags of roughly 2 cups each: 10 cups total stock produced!
The end.
qem_chibati, yarngeek, leanne, katarik, weaverbird, and jenett.===
Since it is late, and I should be snoozing shortly, this will be a story almost entirely in pictures. I began with chicken carcass in water with a dash of apple cider vinegar, and let it begin to heat up / boil while I prepared my additives...
Lots of chopping: 3 sticks celery, 2 parsnips, 1 large carrot, leftover onions. Next, I sauteed some roughly chopped garlic, mushrooms, 2 bay leaves, fresh rosemary & fresh thyme (these last from the planter boxes on the backporch):
And into the pot!
Six hours or so of boiling / simmering later...
...there was a lot less in the pot! Also it turns a beautiful gold-cream color. After straining & transferring to a different pot (half the initial pot's size), it looked like this:
Once it cooled, I transferred it into 5 freezer bags of roughly 2 cups each: 10 cups total stock produced!
The end.
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Date: 2013-06-10 09:59 am (UTC)no subject
Date: 2013-06-10 11:05 am (UTC)