School me on making a stock

[clifish]

I spun a duck today for Easter on the kettle, I was under underwhelmed compared to previous spinning. This time I did it with the lid off and there was still a bunch of fat left on the bird. Will keep the lid on like past duck cooks from now on.

Anyway, I kept all the trimmings, extra meat and the carcass and I want to make a stock. Do I just boil it in water for several hours? Anything to add? Strain at the end or try and save the meat?? let i cool so I can scrape the fat on top? All help very appreciated as always.

-Cliff

 

[Gonna Smoke]

Cliff, when I make stock, I use the carcass, fat, skin, any trimmings, etc. I always boil with carrots, celery, a few whole peppercorns, and onion with the skin...maybe a bay leaf or 4. Several quarts of water or more to cover all well, bring to a boil then reduce to a simmer for a couple of hours skimming off the fat and foam that rises to the top. I then strain out all the solids. Allow to cool and then either freeze or put in the fridge for use within a week...

 

[Fueling Around]

We use every piece of bone, skin, fat, meat to make stock. I omit the root veggies, celery, and seasoning. We like our stock neutral.
I save the fat. I pour my chilled stock in various salvaged containers and freeze. I puddle fat over the top and freeze.