Boneez
New Head-Fier
- Joined
- Feb 8, 2011
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Quote:
wow, that's reduction... I like keeping stock in the freezer, and make some every time a duck or chicken comes through, and sometimes even just based on vegetables that aren't going to be eaten - toss them into a pot with or without some bones, add some spices, boil and simmer and freeze - and some day down the road, your soup or other recipe is jump-started.
No; it simmers for the 4-5 days with the lid on - chicken bones maybe only for a day, and vegetable stock usually only a few hours - but beef bones will benefit from the extra long simmering time. I mason jar it and reduce it afterwards depending on what it's getting used for.