MrsStick Posted January 28, 2013 Share Posted January 28, 2013 I'm going to make stock this week. I've done it before (ACV, bones, water, veggies, cook) and had decent results. My question this time is whether I can throw in the 2 or 3 small pork bones I have along with my chicken bones or if I should keep them separate. I have literally 3 or 4 pieces of either rib or vertebrae from the meat I used for my carnitas and 4 each chicken drumsticks and thighs, plus frozen veggie bits to make it more delicious (celery ends, carrot peelings, etc.). Thoughts? Link to comment Share on other sites More sharing options...
Susan W Posted January 28, 2013 Share Posted January 28, 2013 I have to say that I have never had pork broth (I just never seem to collect pork bones), but I often combine beef and chicken bones. Julia Childs used to always toss in a beef bone when she made chicken stock. Link to comment Share on other sites More sharing options...
Renee Lee Posted January 28, 2013 Share Posted January 28, 2013 I personally like to keep my broths/stocks separate, but who am I to argue with Julia Child? Link to comment Share on other sites More sharing options...
Snicci Posted February 5, 2013 Share Posted February 5, 2013 I've always thrown my beef & pork bones in together, but kept the poultry bones separate. I'm wiling to bet it will be delicious either way. Let us know how it turns out! Link to comment Share on other sites More sharing options...
MrsStick Posted February 5, 2013 Author Share Posted February 5, 2013 It turned out fine, but didn't gel. It thickened some, but whatever. I've only ever had one batch fully gel on me, so I'm fine with somewhat thicker. It's in the freezer, waiting for a time that I decide to make soup as an easy meal (probably next week or the week after). It did have a delightful darker color that chicken broth usually has though - I was quite pleased with it (not sure if that was the gone-squishy cherry tomatoes or the pork). And with the ingeniousity (ingeniousness?) when I decided to put the the 'noodle' insert in my stock pot before putting in the veggie bits/bones. It made clean up so easy - just lifted it out of the pan and it took out everything I didn't want in my frozen stock! Link to comment Share on other sites More sharing options...
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