(As a side note, in case you have not seen it, I offer for your viewing hilarity a now famous squirrel video from Mark Rober…and there are sequels).
Fortunately, I have timed this project with the fall arrival of fresh celery from Twin Springs Fruit Farm and use the leaves in the stock pot along with a small branch of bay leaves from my long suffering bay bush, very tired carrots from the crisper, and onion leavings (also in the freezer).
At this point, do not wait for the stock to cool, but instead remove the bones and vegetal debris by pouring out the stock through a fine sieve or towel in a colander. Mine fills a large bowl (the one I make my mother in law’s fruitcake in) and let it sit in the refrigerator until the fat and flotsam congeal at the top. This gets scraped off before putting it in a large pan in which you are going to clarify the muddy looking stock. Take 2 egg whites for every quart of stock you have measured out – you can add a bit of water and lemon juice if that helps you to break them up, as shown in the video. Add some lightly crushed egg shells if you have them and mix them until just barely frothy). Fold these into the cold stock – if it has gelled, that is fine, the whites will fold into the stock whether it is cold liquid or has solidified.
Freeze in bags or containers and mark the date. I store mine in freezer bags in about 2-cup increments. Recycled glass jars or plastic containers (both with tight-fitting lids) are fine too, but leave a good two inches of head space. You are now ready to make all sorts of consommes with local mushrooms, for example, or Asian style soups with small strips of chicken, seafood, beef or pork and additional vegetables.This stock makes a divine winter risotto with radicchio and red wine or it can be used to create a delicious sauce. The only thing it does not work for is a dessert.
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