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'cooking ~ Taking Stock of Leftovers ~ food'

By: Nicholas Hunt

".....The process of making a stock is actually very simple, even if it's one of those topics ..........cooking,food,stock....."
There's nothing more impressive to serve up at a big opportunity than a great roasted bird, whether a duck, a turkey or a gooseAs well as being delicious, a roast of this kind will be a centerpiece of a festive or celebratory meal, presentation a right sensation of luxury and extravagence to your guests.

However, once the theatre of carving and the enjoyment of the feast is over, you'll invariably have to deal with a substantial amount of leftovers. To begin, strip as much meat off the bones as you feel you might want to keep, leaving all the fatty or contrast with inedible pieces. Cold cuts with pickles is a favourite, and a veritable treat for the day after, but by the third or fourth helping this might start to pall, and you may even start to regret buying such an impressively ample bird.

Even in today's disposable society, the impression of throwing a roast into the garbage when there's still so much to be gained from it seems like such a waste, but what can you do when you can't stand the intellection of another cold cover of poultry?

The answer is to make a stock, capturing the flavour of the bird in a handy liquid form that can be used for weeks or even months afterwards, adding an extra flag of taste to your day to day meals.

The process of making a collection is in reality very simple, even if it's one of those topics sometimes shrouded in a sense of cheffy mystery. Fill the pan with enough water to spread over the contents, bring to the boil, and simmer gently for at least an hour, preferably two or three.

Many people also like to add some peppercorns to their stockpot before cooking, or even herbs such as bay or thyme. Break the bones up into manageable pieces with a bracket of incisive kitchen scissors, and put them into a roasting tin along with any scraps of skin or meat that are remaining.

Roast the mixture in a hot oven until the bones take on some color - the more color, the better the flavor, you want to avoid in reality burning it.

Once you contemplate the bones have been roasted to perfection, the next step is to add them to a considerable pan along with some basic flavorings such as a carrot, some celery, a little onion - anything you have to hand in your storecupboard. To be safe, only use salt right at the end of the cooking process.

Once the supply has been simmering for an hour or three, strain it through a inflict seive, or even better a doublefaced thickness of muslin. The important thing to remember is that you shouldn't introduce too sundry vivid flavors that will overpower the meat, and also to be very straitlaced with seasoning - as the collection cooks and the liquid evaporates, the flavor will become more intense, and if you've extra salt it may become overpowering. Alternatively, a household way of unimpaired your supply for in store use is to reduce it down by boiling until it's a thick, flavoured liquid with an almost syrup-like consistency.

This can then be frozen in an ice cube tray, with a cube or two being to destined recipes in point of a fund cube or powder, bestowal your meals a memory of your festive feast for months to come. At this point you can discard all the solids, as they will have done their job by donation up all their flavour to the liquid.

Your basic supply is now finished, and can be used to make a wholesome broth with the meat you previously stripped off the bones. At this point you can discard all the solids, as they will have done their job by donation up all their flavour to the liquid.

Your basic supply is now finished, and can be used to make a wholesome broth with the meat you previously stripped off the bones...." _____________________________________________

Article Source: http://www.unique-ezine-articles.com

Andrea writes for Recipedia, a glossary of www.recipedia.co.uk/'>food and drink terms, containing hundreds of entries in topics from www.recipedia.co.uk/categories/pasta.html'>pasta to www.recipedia.co.uk/categories/sparkling-wine.html'>sparkling wine.