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!
Then —
*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.
Boil.
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.
More boiling.
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?
4 (40.0%)
Add the chicken… It can only make things tastier. Purity is for silly people.
6 (60.0%)