MadPick wrote:Damn, JMB. Show us how that stock turns out, that's awesome. I've made stock a handful of times, but I've never had the disciple to save up a big pile of bones like that.
So - this morning I scraped the fat (as much as I could) off the top of the pan and brought it up to a simmer again and jarred up the broth hot so that it forms a vacd seal in the jars -- 3 ~1/3 jars of KILLER broth!
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Once the pan was empty, I added the fat back to it with some water and boiled it again -- no use getting another pan greasy... PRO TIP --- I guesstimated pretty closely how much water to add to fill the jar without overfilling --- poured into jar - sealed - inverted and into the fridge for a day or two to get the fat to solidify --- then I can just pour off the water and be left with some wonderful schmaltz!
Some would say that I 'could have' extracted more from all the meat and bones with more volume of water, but I'm more about having 'highly concentrated' broth over more volume --- without having to simmer it way down - I did simmer it down quite a bit already. All the bones/meat/cartilage then up to my neighbor to be cooked to death in the instapot for dog food - happy dogs!!!
Yeah - I'd say its worth the effort to save all the carcasses..... its pretty easy actually, especially if you spatch the chickens and flatten the ribcages. It helps to cut the backbones in 1/2 or 1/3s too to save space.
This broth is 100X better than anything that comes out of a box or can - watery tasteless crap that isn't worth a penny..... I don't use bullion, but I'm sure it blows it away too.
I will say that the pot with the neck and backbones made a beautiful thick broth that was light yellowish white --- while the pot with the smoked ribcages was understandably a darker brown color.... I had thoughts of keeping them separate, but that just seemed silly in the long run....
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