Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ihu1n.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!ihu1n!hobs From: hobs@ihu1n.UUCP (John A. Hobson) Newsgroups: net.cooks Subject: Re: How do you make stock? Message-ID: <287@ihu1n.UUCP> Date: Fri, 1-Nov-85 09:32:48 EST Article-I.D.: ihu1n.287 Posted: Fri Nov 1 09:32:48 1985 Date-Received: Sat, 2-Nov-85 08:05:55 EST References: <7303@ucla-cs.ARPA> Organization: AT&T Bell Laboratories Lines: 22 Willard Korfhage asks: > > Soon I will have a chicken carcass on my hands and I would like > to make some chicken stock. How do I do it? As I recall, it > entails dumping the bones along with some spices in a pot of > water and simmering all afternoon. > > Any suggestions for spices to use? Does anyone know how long it > keeps in a freezer? > I have had good sucess with just taking the carcass, dumping it in a large pot with water and nothing else, and simmering it for a couple of hours. (I take the meat off the bones when it comes out and give them to my dog; she loves it.) Put the broth into the refrigerator to chill, the fat will solidify (if it has not gotten too hot) and it will keep for up to a week that way. It will keep almost forever if frozen. -- John Hobson AT&T Bell Labs Naperville, IL ihnp4!ihu1n!hobs