2 Stock Questions

[jennythereader]

1)How does mixing types of bones work? At the moment I have a chicken carcass, a duck carcass, and a ham bone. Should I make three separate batches of stock or one big batch?

2)I actually have way more stock than I really need. Anybody want to trade for something they make? Local(ish) only please. The stock is just frozen, so we'd need to be able to make the swap in person.

Comments

[jarien.livejournal.com]

I might mix the duck and the chicken bones, but I wouldn't mix the ham bone in. The ham is smoked/cured/salted, etc, while the fowl weren't. That's going to give the ham bone some extra flavor that might not mix well with the birds. And the different flavored stocks go well with different ingredients. So I'd wind up with two stocks out of that, one generic "bird of yum" and one for ham.

- Jenn

[jennythe-reader.livejournal.com]

That makes sense, and is pretty much what I planned on doing. I just figured I'd see if anybody thought the less work option was a good idea, or the more work option was a better idea. :)

[purpura.livejournal.com]

From the NYTimes Bread and Soup Cookbook I found Game Consomme (beef stock and bones of game birds) and Coonsomme Bellevue (clam broth and chicken consomme).

I can type out the recipes, or you can look at the cookbook next time you're down here. We always have a ton of chicken stock, but rarely beefstock. something I kind of want to start making.

[jennythe-reader.livejournal.com]

Hmmm. I'll have to look through my cookbooks and see what they have to say.

I'll look at the cookbook next time I come down. No sense asking you to type them out if I don't need to.

[rikibeth.livejournal.com]

It's a matter of how well you think the flavors will play together. I would happily mix duck and chicken, OR duck and ham, but I'm not quite sure about all three, unless you don't care that the stock maintain a distinct "poultry" flavor or "meaty" flavor and just might generally taste of "broth."

[jennythe-reader.livejournal.com]

I'm not too picky about the stock tasting of anything in particular, but that might just be because I don't know any better. :) (I'm still figuring a lot of kitchen stuff out.)

[stefka.livejournal.com]

We routinely save up carcasses by type. All-fowl seems like a good mix. Adding ham to them might not meld.

That said, "Dragon and Phoenix" is a Chinese delicacy, so a stew combination of chicken and beef might actually work. It's the salty/cured nature of the ham that would throw me.

Now, adding some sausage to the ham? Could be delicious!

[jennythe-reader.livejournal.com]

The ham seemed to be minimally processed to start with, so it might work.

Maybe I'll save it for last, and only add it to the pot if there's plenty of room.

[nounsandverbs]

You know what they say: ask a stock question, get a stock answer.

[jennythe-reader.livejournal.com]

*groans*