Many of you will be making stock with leftover turkey, duck, or maybe even goose in the coming days as you celebrate the holidays.
At our home, we will be roasting 2 ducks for Christmas dinner and I am more than a little excited about the incredibly flavorful gallon or so of duck stock I’m going to get from these two birds.
I talk quite a bit about the importance of homemade stock in the diet and how crucial it is to make stock yourself on a frequent basis and have some ready in your freezer at all times for quick meals as well as any illnesses that might strike your household.
For those of you just learning the ropes about homemade stock, I’ve filmed a one minute video to show you exactly what the perfect simmer should look like once you’ve brought that stock to a boil and turned down the heat.
I get a lot of questions about the perfect simmer, so instead of attempting to describe with words, I thought a visual to show you exactly what the ideal simmer looks like would be more effective.
TIP: The longer you cook the stock, the richer the flavor will be. Be sure to have your simmer no higher than what I show in the video so you can easily cook it for 24-48 hours and get the richest flavor possible!
Sarah, The Healthy Home Economist