To make homemade stock, you can use leftover poultry or beef bones. This time around I used the leftovers from a roasted Christmas goose!
INGREDIENTS
- Chicken, Duck, or Goose carcass or Beef bones
- Onions
- Carrots
- Leeks
- Rosemary
- Celery
- Parsnip
- Garlic
- Salt & pepper
DIRECTIONS
STEP 1
Chop bones to expose marrow. Add all ingredients to a large heavy pot or dutch oven. Season with salt and pepper. Cover completely with water.
STEP 2
Bring to a boil over high heat, then reduce to a slow medium boil. Let liquid reduce down by half.
STEP 3
Let liquid reduce by half. Refill water to top. Once liquid has reduced by half again, remove from heat and let cool completely. Once cooled, strain.
STEP 4
Portion cooled stock into plastic freezer-save containers to use in your favorite dishes that call for stock. I like to fill these large-cube ice trays to make perfect-sized portions for sauces. Once frozen, pop them out and store in a freezer bag.
Store stock in freezer for up to 3 months, or refrigerate for up to 1 week.