Shrimp Stock Ingredients: 2 1/2 pounds shrimp shells 2 1/2 quarts plus 1 cup cold water 1 cup coarsely chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 tablespoon garlic, roughly chopped 1/2 cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems Directions: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and pressure can, refrigerate or freeze the rest. Pressure Canning instructions: Pressure Can Seafood Soups and Stocks = 100 minutes at your altitudes psi http://nchfp.uga.edu/how/can_04/soups.html Great Information here on Canning Seafood: http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_194_canningseafood.pdf Recipe by: Emeril Lagasse & NCHFP Photos by: Diane Baker for Canning and Cooking at Home
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Don't throw away that leftover Ham Bone!! Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane
Ham Stock Updated with InstaPot Directions Below! Ingredients: 1 large, meaty ham bone 2 quarts water, plus 2 cups 1 large onion, peel left on, chopped in quarters 3 large carrots, cut in 1/2 3 celery stalks, cut in 1/2 2 tsp kosher salt or sea salt 2 tsp course-ground black pepper 1 tsp garlic, minced 2-3 tsp chili powder SLOWCOOKER: Place all ingredients in a large 6 quart slow-cooker on High, cook for 6-8 hours, or until ham is falling off the bone, Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. Refrigerate or Freeze stock until ready to use. INSTAPOT: Place all ingredients in a large InstaPot and set to cook: Meat/High, 2 hours, let InstaPot do a natural release. Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. I did place my hambone on the trivet in InstaPot and filled with water to the Fill Line on the side of InstaPot (which was 10 cups for me) Refrigerate or Freeze stock until ready to use. Photos by: Diane Baker for Canning and Cooking at Home Why not! I'm not sure about you but, we love roasted and grilled chicken. I used to toss the carcass and never give it a second thought - until lately!! It so easy to make Homemade Stocks and in your slow-cooker too!! The flavors are richer and most times the color is even deeper then any store bought stocks/broths. Who wouldn't want to know what went into their stock and control it so there aren't any added unwanted items like 'msg' try this - you'll like it! Enjoy - Diane Homemade Slow Cooker Chicken Stock 2 lbs Chicken Bones (carcass) 1 1/2 tsp salt *you can hold off adding until the end if you prefer and adjust to your taste 2 medium onions, rough chop 2 carrots, rough chop bulb of garlic, cut in half horizontally 3 celery ribs, rough chop boiling water to cover chicken carcass 1 Tbs Apple Cider Vinegar 1 Bay leaf 8-10 black peppercorns 3 spring fresh thyme Preheat oven to 450 degrees F. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes. Transfer the bones and vegetables to a large stockpot...or slow cooker (mine is a 6 Qt) cover with enough boiling water to just cover the chicken carcass, add in remaining ingredients, cook on LOW for 12-18 hours (your preference, taste after 12 hours) I pour my liquid that has been strained (strain through cheesecloth) into a fat separator and then place the resulting fat free liquid into a fridge safe container to use within 5 days (or pressure can or freeze stock for future use.) **rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too... ** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well. Yields 2.5 to 3 Quarts of Stock. *note: with an hour left of cook time (when bones were just falling apart) I added a pinch of Rosemary added for flavor. If Canning - NCHFP Inst. on Pressure Can Meat Stocks/Broth: 10 lbs weighted canner/11 pounds dial gauge canner (or according to your altitude/local regs.) for: 2o minutes/pints 25 minutes/quarts. . Recipe & Photo by: Diane Baker for Canning and Cooking at Home |