Made stock last Saturday. Still had the frozen carcass of the Thanksgiving turkey, and a new chicken carcass. Sauteed both bones and trinity before the crock pot, strained and then reduced on the stove, defatting along the way.
Got it down to five cups for freezing.
Maybe pea, but more likely onion will be the end result.
We always make stock from the turkey carcass. Between our Thanksgiving and Christmas birds, I’ve got about 14-16 cups in the freezer in 2 cup increments. Yum!
I tend to throw every vegetable in the fridge/freezer into my soup. Chicken/turkey lends itself to that, it seems.
Every poultry carcass goes into a pot for broth and picking. Canned veggies are drained into a freezer container until it’s full for future use, too. Usually store in 3 lb margarine tubs (of course the new and improved size is 2 lb something these days) or a plastic quart (?) sherbet container. Beef broth is also frozen. Cooked up 5 lbs of ground beef for chili during the last cold snap so added the broth to the veggie broth container. Also, rendered the tallow to fry chicken and sweet potato chips in this week. I can’t understand why anyone would buy canned broth.