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Making Your Own Stock From Leftover Carcasses


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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.

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