We enjoyed some delicious roast duck on Christmas day. I always make stock with the bones leftover from a roast because it’s basically free and not to mention, yum! The duck made a lovely dark and rich stock, which I think I will use in a risotto. The stock is also nice as a soup base with some tiny pasta and a few diced veggies.
You can do this with chicken bones, duck, beef and I’m sure lamb would work too. I’ve been pretty vague with amounts because it really depends on how many bones you have, but it’s easy to work with whatever you’ve got.
Basic Stock
Put bones into a large pot and cover with cold water. Add the vegetables and some salt to season. Bring to the boil and simmer over very low heat for a few hours (the longer the better). You want to simmer it as low as you can, so the water is just shimmering. Check seasoning and adjust if necessary. If I’m going to use the stock for a risotto, I go easy on the salt because I don’t like super salty risotto. Strain out the bones and your stock is pretty much ready to use.
FoodEpix says
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Charissa says
What a great idea…looks SO SO GOOD!
Simply Tia says
I have to try this! With chicken though. Yours look so delicious and flavorful.
May every Day of the 2012 glow with good cheer & happiness for you and your family. Happy New Year (soon to be)
MyFudo™ says
Lovely post! Thanks for helping us moms, be more productive by your posts. And thanks for helping us serve yummier food on the table. Have a great New Year ahead! Cheers!
thingsforboys says
@MyFudo – thanks and Happy New Year to you too 🙂