I’ve never made a stock in fear of messing up and wasting the long hours used to make one. It has definitely started to get on my nerves buying boxes/cans of “broth” at the supermarket for my culinary use. How can I not do something so simple (just time consuming)?
Having a fresh turkey carcass and wings, I took out the stock pot, put the turkey parts in, diced my mirepoix, and put together a bouquet garni. I started at approximately 1:30pm…and finished around 8:30pm.
I must say it took a while, but it was totally worth it. The stock looks great, and I definitely have about 20 cups worth of stock now!
ice bath in cooler to bring it down past “danger zone”
tons of stock for future use
These are the two references which have helped me in making my stock…
Good Eats – Season 7, Episode 5 – True Brew IV: Take Stock
The Professional Chef, 8th Edition – Culinary Institute of America