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

[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.)