Making stock

[horn section]

I just made some stock out of the neck and spine of a wild hog I shot. I was wondering if anybody else has tried this of even made just regular pork stock? How did it turn out?

While I was roasting the bones and cooking them in the water they a little different smell to them. Not sure what it was just smelt different. After straining it, I tasted it and it was fine. I was thinking about doing the same with a deer spine I have and see how it turns out.

What are some of the stocks that ya'll have made?

 

[THEU]

Spine?

I am not sure about this, but can't mad cow reside in the spine (or other nerve tissue) of deer?
I had always thought that a deer spine was to be avoided in the butchering process completely.

 

[NickDanger]

What do you plan to use this stock for? Just curious. I promise no snide comments about feral hogs.

 

[general35]

throw some onion and celery into the pot.

 

[Y Sanchez]

My secret is too roast whatever I am making stock out of before going into the pot with the water, but you have that part down already apparently.

When I make shrimp stock for gumbo I always use shrimp heads along with the shells.

A little garlic into the roasting pans helps too.

 

[BigWill]

Nick, he's obviously making ******* flavored gumbo.

 

[Bye Week]

Carcass (your choice), onion, celery, carrots, garlic, salt and pepper.

 

[pulque]

In reply to:

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[Perham1]

Yeah, I wouldn't be using the spine of wild hogs. Or the spines of any domesticated livestock for that matter.

You can roast the bones for brown stock, or not for (is it?) white stock. Veal stock is pretty sublime.

I've done this a few times and imo it's just not worth it. But that's just my opinion. It takes too long - hours. I should try it again, though. But yeah, get some aromatics (celery, onion, etc) and you should be set to go.

I use the jars of "Better than Bouillon" - chicken and beef are pretty good. So is vegetable. You can get some demi-glace at HEB (used to, anyway) for $30 a tub if you're interested.

 

[stina]

Wouldn't roasting and then boiling for hours kill any disease that might be there? If you like the flavor of the meat, roast, add herbs you like and boil for hours and you'll like the stock. The meatier the parts you add are (heads as well as shells and spines with mallow) the more flavor you'll get in the stock.

 

[DoobieWah]

I wouldn't use a pork or beef spine, but I throw a whole chicken in when making chicken stock, so I don't know why not. It just sounds icky to me.

And I disagree that making stock from scratch is a waste. In fact, it's just the opposite. I always have homemade chicken stock on hand. I make it once a month or so and then freeze it in old plastic ice cube trays and throw the cubes in a gallon ziplock. I use it for everything. I shred the chicken meat when it's done and just throw the bones and cartilage back into the pot and simmer all day. I use the chicken for enchiladas, or King Ranch Casserole or chicken salad.

I also make beef stock whenever the opportunity arises.

Seafood? Occasionally.

Pork? Never.

My secret ingredient for beef or chicken stock is dried shi'itake mushrooms. Dirt cheap at The Hong Kong Market and a different level of flavor.

 

[Smurfette]

Any time we make beer can chicken we make stock. it's easy enough... Cram the carcass in the crock pot, toss in some celery, onion, carrots, garlic, salt and pepper and let it cook on low over night. The next morning, strain it and freeze it.

 

[GemStateJim]

Anybody who's sampled my homemade chicken tortilla soup (think Baby A style) would most definitely agree that making stock from scratch is not a waste of time!