Apparently our holidays were a homemade stock making frenzy.
- I called dibs on the Thanksgiving turkey carcass at my mom’s house.
- Husband and I made a roast chicken for a gathering. We normally don’t do a whole chicken for just the two of us. If we go that direction, it is with Cornish game hens.
- Husband and I made a corned beef brisket in the crock pot to eat during a wine review.
Husband made his famous Crock pot Stock with the chicken and turkey carcasses. Husband’s stock always tastes better than mine even when I follow his recipe. Most likely because I crowned him The King of Homemade Stock the first time he made it.
Royal titles make everything taste better.
Not to be outdone (sorta), I refrigerated the crockpot juices leftover from the corned beef brisket overnight so the fat would rise to the top of container. That makes it easy to skim the fat off the top the next morning.
To strain the extra bits of fat and such, I used a reusable coffee filter (from our old coffeemaker that I keep for this purpose) to strain the liquid. The flavor stays but the fat does not.
I always freeze homemade stock in one cup increments because most recipes call for one cup of stock.
I am surprised to learn I have17 cups of homemade turkey, chicken and corned beef stock that fell out of the freezer onto my head before I reorganized the freezer.
Who wants soup?
Did you like this post? Get more like it by subscribing to the Lazy Budget Chef RSS feed or by subscribing to Lazy Budget Chef by email.