Saturday, February 9, 2019

Many Tasks, One Canner

Last weekend, I cleaned out the freezer and made a whole lot of stock. I had bones from various turkeys, chickens, and even a goose. This was, however, the first time I roasted the bones before making the stock and it really did improve the flavor, so that will definitely be something I do again. For each type of stock I: blanched the bones in boiling water for 20 minutes and the roasted them at 450˚F for 30 minutes. Then I boiled them with salt, pepper, bay, and onion skins. There wasn't a lot of fat when I did them this way, maybe because the fat cooks off with the roasting? Not sure. Regardless I set the stocks aside to cool in the fridge so I could skim off any fat that was there. The only one that really needed that was the goose stock.

Since I had about a gallon of the goose stock, I used that plus turkey and chicken meat to make a "turducken" soup, I guess it would be "turgoosen" this time. This did not get canned; some is in the freezer and some is for eating now. I basically followed this recipe, including the farro and wild rice, but the meats and stocks were different, as I already mentioned.

Today I brought out the rest of the turkey and chicken stocks, reheated them, and they're now in the pressure canner together. Ultimately, this made 4 pints of chicken stock and 8 pints of turkey stock. That ought to be enough for the year? Maybe?