I do it basically every month, but it makes all my dishes taste amazing.
Pick your roast birds clean, leave them in the freezer in ziplock bags, along with vegetable scraps. Dump and low boil in water for over an hour. Ladle into a strainer and quart jars… Seal and let cool in room temp for a few hours until touchable and cool in the fridge. Makes about a gallon and a half each time.
by boredonymous
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Same! I made mine in a pressure cooker. 1 hour for carcass, take out the bones, then tossed in my veggie scrapes bag for another hour.
Great in today’s stew!