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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