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March 04, 2008


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And of course, frozen roast chicken carcass is fine here. Don't even bother to defrost it. And if you aren't a real purist, turkey carcass works just fine as well.

One think though, is you want to use cold water. And an additional step which will aid it being clear, bring it to a full boil, dump the liquid and refill with cold water. This is called a 'wash' or 'blanch' and cleans a lot of stuff out at the begining without affecting the taste.

Additionally you can now can your stock, this does require a pressure canner but there is a bonus. The pressure canner works quite well as a stock pot. Not a pressure stock pot, do leave the lid off it. Canned stock will keep in a cool dark room for several years. Saves freezer space.

I once dumped a huge pot of stock down the sink too!! I'm glad I'm not the only one!!

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