Fair week is fast approaching. Last Thursday, the 31st, we finished up our stock making process.
Monday we roasted the carcasses with carrots, celery and onion.
Then added water with a dash of vinegar and some salt, and set it to simmering. We kept an eye on it for a couple of days, topping it up as the water steamed off. You do not want the water to boil off.
On Thursday we pulled out the solids (bones, chunks of meat, soggy vegetables, etc) and then scooped the liquid through cheese cloth to strain it.
The strained liquid was left to cool on the counter until about bath water temp, and then put in the refrigerator to chill until the fat layer had formed. On Friday Kathleen pressure canned them. Only one of them didn’t seal, as sometimes happens.
The rest will go into the garage for soups during the winter.
No, we have never made soup with duck stock. It will be an experiment.
Little Farm in the Big City 