Well anyway......I need to make room in the freezer for some strawberries I intend to slice and freeze today. I had made 5 batches of freezer jam last week from strawberries and they took up a bit of my available room. So when I need room I take stock of what I have and often am able to use the saved items for a big batch of stock. There was the turkey carcass I bagged and froze and the packages of backs, necks, and wing tips I had saved and froze. These will made a beautiful stock to cook and freeze.
Added note: I always find things I forgot I had and either use them or pitch them!! So it is a good thing to do this every couple of months lest it get too far ahead of you.
Here are the ingredients I used today for each pot:
1 large onion washed bit not peeled
3-4 cloves garlic washed but not peeled
4-6 carrots washed and broken into 3-4" pieces
4 stalks celery washed and broken into 4-5 " pieces, include leaves
1/2 t. whole black peppercorns
1 T. kosher salt
3-4 sprigs fresh summer savory
3-4 sprigs fresh thyme
fresh water to cover all
Next I partially covered the pans and set them to come to a boil. Then turn back the fire to a slow simmer. I really like to leave this for 24 hours. I don't have a problem leaving it all night as I am up to check it several times as I am a very light sleeper and don't require much.
Lastly I strain the luxurious liquid into containers and freeze for another day. Today's yield was 10 quarts. 3 of beef stock and 7 poultry.
By the way the stock and the post was started yesterday, Monday morning and was finished Tuesday, (today) afternoon.