sotv Posted November 4, 2018 Share Posted November 4, 2018 Never done it before, after throwing the 2 pheasant carcasses away recently. Got to thinking about I could have used them for a stock?. Anyone got a guide, recipe or tips to using carcasses from birds or anything else leftover after a smoke, rotisserie or even oven cooked. How long will the stock keep in the fridge and if a carcass that has been smoked, does it impart a smoky flavour to the stock also? I only use stock for paella usually, but do have a soup maker that I use occasionally and I believe stock in a soup can work quite well. Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.