Flickr: Jason Sandeman's Photostream

2_BigOlPot

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

1_CouldUseThis

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

9-carefully-lay-on-top

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

8-What-Goes-In-Aromatics

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

7-HeresWhy-impurities

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

6-BringToSimmer_Skim-Forgetfor-12-hours

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

5-pour-to-cover-and-more

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

4-COLD-water-andvinegar

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

3-in-go-the-bones

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

13-resulting-packaging

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

12-FinishedProduct

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

11-Straining-HOT

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

10-After-further-6-hours

Some rights reserved

Uploaded on Jan 25, 2012

0 comments

6-Base vegetables for chicken stock

We have here carrots, celery, onion, garlic, and ginger.

Uploaded on Jan 24, 2012

0 comments

14- Final Results

Here we have almost 3 liters of concentrated stock. Just let the fat rise to the top to make a cap - and freeze the works for later use.

Uploaded on Jan 24, 2012

0 comments

13 - end result of the strained liquid

Now, you aren't going to win a culinary competition with this stock - but the gelatine content is second to none!

Uploaded on Jan 24, 2012

0 comments

12-Double bag the waste - it will be hot!

This is the proper way to throw out your bones.

Uploaded on Jan 24, 2012

0 comments

11-Straining setup

This is what it looks like when you are about to strain it.

Uploaded on Jan 24, 2012

0 comments

Jason Sandeman's photostream

2_BigOlPot

1_CouldUseThis

9-carefully-lay-on-top

8-What-Goes-In-Aromatics

7-HeresWhy-impurities

6-BringToSimmer_Skim-Forgetfor-12-hours

5-pour-to-cover-and-more

4-COLD-water-andvinegar

3-in-go-the-bones

13-resulting-packaging

12-FinishedProduct

11-Straining-HOT

10-After-further-6-hours

6-Base vegetables for chicken stock

14- Final Results

13 - end result of the strained liquid

12-Double bag the waste - it will be hot!

11-Straining setup

Chicken Stock

Crockpot_Chicke n_Stock

Luca's 4th Birthday Party

Dressing Vinaigrette Wars

Luca Bike Ride

Lamb and Lentil Soup with...

Meat Sauce

Easter 2011

Beginning Gardening

Italian Sausage Peppers Sauce

» More Sets