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« Happy birthday, Kristen! | Main | Perfect turkey. Every. Single. Time. »

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Mary

Do you want to know an even easier way? Don't bother picking all the meat off the bones - just throw the whole thing in a crock pot (with a turkey I usually cut it in two and use two crock pots) Then let it sit on low all day and by supper time all the meat has fallen off the bones and is tender and juicy. Pour it all through a large strainer and voila - you have your stock ready to divide and freeze. Pick the bones out of the chicken and you have several bags of meat to freeze as well. Much easier to "pick through the bones than to pull it all off the bird and you get more
Enjoy

Dawn W

I do this, too, but haven't in a while. You're friends would be silly to not want some of it for Christmas!

Mary

Thank you for this tip! I've never been much of a cook, but I've decided I want to start making soups to freeze. I've never known how to make the broth part. Silly I know, but we've just always used canned soup.

Bobbi

Sure...I'd LOVE some...but how are you going to mail that?? HA HAHA! He he he...just being silly! I have never tried it...I thought it was a lot harder than that!

Kimberly

Love it. I do the same thing. I use a tea infuser on a metal chain and put Herb De Provence. I also use a fresh sprig of rosemary (the only thing I can grow in my garden). When I cook a eye of round in in the slow cooker I save the beef broth and make beef vegetable soup the next day.

Question with your stock how much salt/bouillon do you add when you make soup from it? When I make chicken soup from from homemade stock I always need to add chicken bouillon.

Joanne (The Simple Wife)

Kimberly,

I don't add any boullion at all. The stock has enough flavor on its own. And I don't usually add salt either. Instead I wait and salt whatever it is I made with the stock.

I make beef stock too!

J.

Michele

I just came across this post on another blog I read. I JUST started making my own stock. It's my new favorite thing to do. :) As per other comments, I also thought it was going to be so hard, but it's SO easy. I have done 3 chickens (and the Thanksgiving turkey) in the last couple months. Did you know that the longer you simmer, the more nutritious the stock is? I let mine simmer for at least 6-7 hours. I have a friend who simmers hers for 12 hours!! I also read that if you add a tablespoon of vinegar while it simmers it will "pull" more calcium out of the bones (or something like that. haha). I freeze some in an ice cube tray to later use to cook frozen veggies. I also cook pasta in it for our kids.
Great post. I'll have to go read more on your blog. :)

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