Post-summer stock

[yagathai]

Ah, you can see your breath outside today -- which means it's time to make stock! I can open the windows in the kitchen and have a giant pot of gnawed-over carcasses bubbling away at the stove and it will be a nice comfortable temperature in here.

In the best tradition of stock, I don't really use a recipe -- I just throw in whatever I have lying around in the fridge, freezer or pantry. Tonight is chicken stock -- three small and one large chicken carcass, lemon, rosemary, olives, raw onion, caramelized onion, garlic, asparagus stalks, more garlic, jalapeno, thai bird's eye peppers and additional garlic. I tossed in a generous helping of schmaltz, too.

Man, my freezer is suddenly so empty! Well, besides the beef soupbones, pork scraps and asparagus I've got sitting in there waiting for another night.

ETA: Oh, and bay leaf and a single stick of cinnamon, and though I'm actually fairly unsure about the cinnamon I'm hoping it adds depth without being overpowering. I'll let you know.

Comments

[odiedragon.livejournal.com]

You know, I've never put lemon in our stock before.... that's a great idea :D

[xraytheenforcer.livejournal.com]

I've never put olives in stock before...I feel like I'd ruin the stock with 'em. How many do you use?

[yagathai.livejournal.com]

Um. Some? Whatever I had lying around? Probably about a dozen or so, purple, no olive juice. The smaller chickens were actually cooked with them, so I figured in the pot they go.

[mrbelm.livejournal.com]

Instead of cinnamon, try one or two star anise pods. The add depth without being noticeable as a warm spice.

[yagathai.livejournal.com]

That's an excellent idea. I'll do that. I had considered licorice, but that felt even less right.

The cinnamon worked out just fine, by the way. A little depth without the overpowering warmth/sweetness I was worried about -- but it could have gone either way.