This always lets me take “stock” of what I need to use up, throw out or otherwise store in a different way.
As I opened my fridge, the one thing taking up a lot of space was my whole duck & baking dish I roasted it in.
The meat is pretty much all gone, but the carcass is something I like to keep until I make a stock out of it. This usually goes for all poultry or great sets of bones I acquire.
Making & using your own homemade stock imparts so much more flavor than store bought alternatives. As well, it is much more cost effective to make your own at home from scratch for a fraction of the cost of a can or box of stock from the grocery store.
Type: Soup Recipe
Use: in soups, stews or other dishes where stock is used
Prep Time: 12 mins
Cook Time: 2-3 hrs
Yield: Approximately 6-8 servings
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.
- 1 whole duck carcass – with or without meat on bone
- 1 large onion – skin on, halved
- 2 large carrots – chunked
- 2 celery stalks – chunked
- 4 cloves garlic
- 2 bay leaves
- 8 whole peppercorns
- sea salt – to taste
- Fill a large stock pot to 3/4 full with water and place duck carcass in pot. Be sure to completely cover with water.
- Turn stove on to medium high heat until you almost hit a rolling boil. Then, turn down heat to a simple simmer.
- While waiting for pot to reach a boil, add onion, celery, carrot, garlic and spices.
- Allow to simmer for 2-3 hours. Strain stock to remove all loose ingredients.
- If duck flavor is weaker than desired, reduce the liquid by simmering until desired strength is achieved.
- Adjust seasonings of salt and pepper by taste testing.
- Store in refrigerator for a few days, use in a soup or stock, or freeze in ice cube trays or another container for future use.
I hope you enjoy this Poultry Recipe on Cooking with Kimberly. Until next time…
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