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Good for you, Angela! You'll be hooked now. Homemade stock is wonderful. I make soup all winter, usually a big pot every week. Great comfort food.
Maryann
"Drink your tea slowly and reverently..."
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...and it will just keep getting better and better!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Angela congrats...sounds wonderful. I never thought about freezing the stock, good idea. I contacted the Farmer's Market here in Atlanta and asked for the Turkey backs. They were cutting fresh turkeys that day and gave me several turkey backs. I added some turkey necks with celery, onion, bayleaf, carrots and a little parsley and made a great turkey stock. This is the first year I made my gravy ahead using this stock. I made a rue (sp?) of flour and a little butter and added the stock and seasoned it with some sage, poultry seasoning and a little salt and pepper. It was not quite as brown as I wanted it so I added some Kitchen Bouquet to darken it some. Once the turkey was done I took some of the drippings and whisked it into this gravy and it was magnificent. I took some of the meat off the back and neck and added to the gravy. Yummy. I am usually rushing at the end to make the gravy and it was nice to have it done ahead of time. I had some stock left over and never thought to freeze it.
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If you lightly brown the bones in the oven and then put them in the water--leave the outer skin on the onions and quarter them--do the other vegis as you did you will get a richer darker stock.
Try some beef stock next--my favorite-- brown the bones in the oven for about two hours--add quartered onions , carrots,celery and caramalize about 45 min more. Put in water and simmer for a couple of hours--it will make the best onion soup you ever tasted.
"He who sups with the devil should have a. long spoon".