Stocks

I was thinking I have been with the Shed for a year (well October). One of the very first things I did was make a turkey stock for my mother. She just loves turkey, she likes beef & chicken, but turkey is her fave. And if any of you have tried to find that in store it is not always easy, and when you do it is costly! It has been awhile since I have even looked at store stock, so I have no clue what the cost is, but if my memory serves me, last time I looked it was around $3/qt for chicken. Veggie stock is one of the cheapest to make, especially when you save all you peels for about 2 weeks (throw them in a zip bag/frig til needed).

You can freeze stock, I can mine using a pressure canner. That item has been such a great investment, I know there is some scary issues around pressure canners, but like anything else some safety and knowledge goes a long way! Plus with the pressure canner, you can do veggies, meats etc. I love pickling things, but somethings I enjoy not pickled, and prefer to save freezer room for all the fantastic meats and such! Either way you choose, it is worth the time and effort it takes, lets face it, taste and quality is what brought us to the Shed and it is what keeps us there!

CHICKEN STOCK  $1.50/qt yields 9 qt (approx)

6 lbs Wintergrass Chicken backs
3 lbs Wintergrass Chicken feet (this really helps with the gelatin for a great stock)
1 large Old Path yellow onion, quartered (I don't peel mine, the skin aids in the nice golden color)
3 cloves of The Farm garlic, mashed
3 tbsp olive oil
herbs of choice (I use 2 sprigs rosemary, 3-4 thyme, 1 bay leaf and a good palm full of black peppercorn

Preheat oven to 400 degrees F. Place backs and feet in a large roasting pan, add in onion and garlic. Drizzle with oil. Roast in oven for 1 hour, until the mix takes on some nice color.

Have a 12-16 qt stock ready. Tie herbs together, leaving sting long enough to tie to the handle of pan. When backs are done, carefully place all into the stock pot. (place you tied herbs in) Rinse and scrap the roasting pan with water, adding liquid to pot. Fill the pot with water, right up to rivets, add in peppercorns. Bring to a boil, reduce heat to a simmer (you want to see just a few bubbles rising to the top). Cover, at a tilt and cook for 4-6 hours.

Spoon off and scum that comes to the surface, try to to stir to much, this will lead to a cloudy stock.

Discard bones, feet, herbs, onion and garlic. Carefully strain the stock through a cheesecloth lined sieve. (I pour mine into another stockpot, about 6-7 qt). You can do one of two things at this point. 1) use a fat separator pouring the stock into the 12 qt pot (which has been washed and dried) then fill with water to rivets again. (If you are freezing allow to cool slightly, then add to your containers, cool completely, then freeze). 2) Once your 12 qt pan is cleaned, return the stock to it, fill with water. Allow to cool, then refrigerate overnight. The fat will solidify, and you can remove it. I prefer this method as I feel I more fat out of it. (which I save to make dog treats).

If you are canning bring stock back to a boil, then keep warm until ready to can. Follow instructions for your pressure canner.

TURKEY STOCK $1.50/qt yield 9 qt (approx)

7 lbs of Sweetgrass Turkey backs
3 pkg of Sweetgrass Turkey feet (if available)
1 lg Old Path yellow onion, quartered
1 Old Path carrot
Herbs of choice (see chicken stock)
3 tbsp olive oil

Follow the recipe for chicken stock.

BEEF STOCK $2.00/qt yield 9 qt (approx)

4-6 lbs of Sunnybrook Farm soup bones
1 lg yellow Old Path onion
2 Old Path carrots
3 the Farm B/B garlic cloves, smashed
2 bay leaves
about 15 black peppercorns
3 tbsp olive oil

Follow the instructions for chicken stock. With beef stock, really take care NOT TO STIR.

VEGGIE STOCK yield about 4 qt

1 Old Path yellow onion quartered
1 the Farm B/B leek, cut in half lengthwise, cleaned
2 Old Path Carrots
1 Gaia's Breath turnip, quartered
1 tomato, quartered
2 the Farm B/B garlic cloves
veggie peels
herb stem, 2 bay leaves, 1 whole clove stem and 1 tbsp black peppercorn
2 tbsp olive oil

Preheat oven to 400 degrees. Place veggies in a large roasting pan, drizzle with oil. Roast for 45 minutes.

Place roasted veggies in a 7 qt stock pot. Rinse and scrap any bits in the roasting pan, add in peel scraps Add in 1 gallon of cold water, tie herbs in cheese cloth add to pot. Bring to a boil and simmer for about 1 hour.

Follow chicken stock instructions, except there is no need to strain fat!

Lamb Stock (2 qts)

1 pkg (about 3 lbs) Sweetgrass lamb soup bones
2 lg onions, cut in half with skin on
4 carrots
4 celery stalks
olive oil
10 black peppercorns
2 bay leaves
1 tbsp each of dried rosemary and dried thyme

Preheat oven to 400 degrees F.

Place bones, onion, carrots and celery in a large roasting pan. Drizzle with olive oil. Toss to coat everything with oil. Place in hot oven and roast for 45-60 minutes or until bones are nicely browned and veggies are caramelized slightly.


 Strain out bones and veggies through a cheese cloth or a paper towel lined strainer. Lamb has very little fat so not necessary to de-fat. Place in containers and freeze.