So my mother and I both bought small lamb roasts, and I stole her leftovers. After I made my roast, I cut the leftover meat off both of them to use for curry… but I was fairly careless as I am only one person and there was still plenty meat.
So I had fairly meaty bone pieces, yay.
First into the pot —
*one yellow onion and one purple onion, slightly trimmed and quartered… but with skins intact
*about 10 or so cloves of garlic. I have them pre-peeled and just tipped the jar, but if I were going from a pod, I would not peel the cloves and just cut them in half to expose the goody.
*bunch o black peppercorns (maybe 10-15… maybe more) again, I just tipped the container
*two stalks of celery
Then I put in to bones. YAY!
*three parsnips cleaned and trimmed, but not peeled
*6-8 baby carrots
*handful of parsley
*handful of thyme (finished off what was left in my herb pot because it froze that night)
*one bay leaf
*some shreds of ginger peel
And enough water to fill the pot.
The next day, the meat on the bones had softened enough that it just fell into the water… I boiled the bare bones for just a bit longer before pulling them out and replacing them with two turkey necks.
Maybe by the end of today, or maybe tomorrow, I will strain it — but — damn — it smells lovely.
As of now, I think the addition of turkey was a good idea…
because The Joy of Cooking suggests making beef stock with some chicken parts to make it richer. When I have made beef stock in the past (w/o adding chicken), it was indeed a bit thin. Right now I have lamb stock going from bones pulled out of finished roasts of meat… it should be thin… but it smells amazing already. Do I:
And then when it was originally posted there was a poll here –
Leave it alone. It’s supposed to be lamb. Why would you but chicken in lamb stock?
Add the chicken… It can only make things tastier. Purity is for silly people.