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...
Justin Posted November 4, 2018 Share Posted November 4, 2018 Yes. We boil bones and buzzards to make stock sometimes. You can freeze it of course. Make sure freezer bag os uptight of course. If fridge. I would say max 3 days. No more than that. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 4, 2018 Share Posted November 4, 2018 Add some celery onion carrot will help flavour. Makes great soup. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 5, 2018 Share Posted November 5, 2018 https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/chickenstock_1294/amp follow that one using carcass of choice and add or subtract the herbs if required .I do add chopped celery to most stocks and most Sauce dishes I do . Sometimes you can add those jelly stocks in with the carcass boilings. And red or white wine 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 5, 2018 Share Posted November 5, 2018 Good recipe . Using the carcass from a smoked chicken adds an additional depth to the flavour too. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 5, 2018 Share Posted November 5, 2018 (edited) ? Edited November 5, 2018 by Raptor72 Quote Link to comment Share on other sites More sharing options...
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