Thursday, December 27, 2018

Veal, turkey, ham Stock/broth Recipe starter help

Looking for ideas/help/advice. After all the holiday meals i ended up with smoked turkey carcass, honey baked ham bone, and some veal shank bones (with and without meat).

Ive never made stock or broth before. Should i combine all my meat together with some aromatics? Or should i do separate stocks? Would all those meats in one stock make for a weird taste?

Also need some advice technique. Should i do one initial boil then dump the liquid as a rinse? Or is it better to constantly skim the liquid?

Planning to use it for soups and other dishes . Braises, rice, veg etc

Im working with a big 8+ gallon pot i use to brew beer in. It has a thermometer, false bottom, and a filtered spigot.



bon appetit

No comments:

Post a Comment