Sunday, January 12, 2020

Mixed Fowl Stock and Soup

Winter season canning has begun!

I needed to get all the bones of chickens and ducks out of the freezer so the other day I threw them ALL (3 ducks and 3-4 chickens) into my lobster pot and added 12 quarts of water. Once the stock was made I set it aside and took all the residual meat off the bones and saved that as well. Today the stock was skimmed, warmed back up, and 14 pints were canned in the pressure canner. I was running fairly low on stock so it's good that I made so much. This way, since it's duck and chicken together, it'll add a richer taste to whatever I'm making.

The rest of the stock, all the meat, and some vegetables from the fridge were combined to make a variation of Turducken Soup. This time, I added about a cup of turkey stock which was still in the fridge so I can technically call it Turducken but just barely. I added 2 small leeks, 2 parsnips, 7 small carrots, 1 rib of celery, 1/2 red onion, and half of a small can of tomato paste, plus wild rice, salt, pepper and bay. I may or may not can this as I'm running out of pint jars. If we don't eat most of it today, maybe I will just save the rest for when I'm working this week. 

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