Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

Definitely a labor of love from !

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Original submission: click on links below

A good stock makes and excellent soup and can be used in stews, soups, broths etc. from the kitchens of psycho6065

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1.

Death Juice

Earfdragon had a good haul this summer. this is the junk.
feet, necks, gizzards, livers, hearts. Anything that has cartilage pretty much and water. Simmer for a week or two and add veggies. I'll be back with the rest of the recipe as we come along.

It shouldn't need to be noted that you need the biggest pot you have.


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2.

2 heads of garlic, 2 large leeks (wash first to remove dirt), 2 large onions, 1LB carrots and 1 heart of celery go in next .
Coarsely chopped

Try to not to stir often, just poke things down with a spoon as needed.
We only simmered this for about three days because we’re using fresh chicken bits, straight from the farm to the fridge to the stock pot. I can’t stress enough the freshness of the ingredients.
After about two more days of simmering we can add the herbs. ^^


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3.

Add 1 tbsp. peppercorns 6 Turkish bay leaves. Allow to continue to simmer overnight. By now it should look about like the nastiest soup you’ve ever seen. ^^

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4.

Next day add 2 small bunches of Italian parsley, 3bunches fresh thyme and a bunch of fresh marjoram. Allow to simmer for 6 to 8 hours then filter through about 20 layers of cheese cloth lining a colander. Slop about 1½ quarts onto the counter necessitating an emergency clean-up (optional). Refrigerate overnight and use a spoon to scrape off the excess fat from the top.
If the stock has jelled, you may need to let it come to room temperature to liquefy (which is a sign of good stock making) to finish degreasing the stock.

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5.

Pressure can it at 10psi 25 minutes for quarts, 20 minutes for pints.

This would have been completely up but wasn’t, due to no internets for a day or two.

We will be selling some of these. Price has not yet been determined but will mostly depend on location to which we ship it. First come, first serve.

steps:

1. http://www.furaffinity.net/view/10559339/
2. http://www.furaffinity.net/view/10564987/
3. http://www.furaffinity.net/view/10596232/
4. http://www.furaffinity.net/view/10598457/
5. http://www.furaffinity.net/view/10598578/

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