This method, you will not find in many(if any)cookbooks. I was taught this way by the Executive Chef of the hotel I was working at. It's more of a steeping than it is a simmering. I'll use chicken as an example...
Go to market. Purchase chicken bones(I get them here whole, they've had most of the meat taken off). The bones I buy are actually a whole chicken with most of the meat taken off. Put carcass in a stock pot. Cover with water. Bring to a boil and skim off foam. Boil for 5 minutes. Keep skimming.. After 5 minutes turn the heat way down low. What you want now is a stock that sends up approx. one bubble per minute. Meanwhile, take an onion or onions(depending on how much stock you are making)and peel. Cut them in half and put them on a flat top without any fat, and get them nice and brown.. Put them into the stock. Put some bouquet garni in there, in a cheese cloth. Add carrots and celery. The onion browned is for not only flavour but colour. A chicken stock doesn't have to be pure white.
Now, make sure to simmer this so slowly that only one bubble per minute is seen.
I'm assuming you started making this at around 8:00 AM. Keep the stock topped up with water. At night, before you go to bed, top the stock with water. The next morning, shut it off, strain etc. So there's my 24 hour stock technique. This can be used with beef bones as well as bacon rinds. We used to get slabs of bacon with rind still on. We cut off the rind and used it for a stock in order to make bacon and bean chowder. No soup bases here.

On Saturday, June 14, 2014 7:47:53 AM UTC-7, A Moose in Love wrote:
> This method, you will not find in many(if any)cookbooks. I was taught this way by the Executive Chef of the hotel I was working at. It's more of a steeping than it is a simmering. I'll use chicken as an example...
>
> Go to market. Purchase chicken bones(I get them here whole, they've had most of the meat taken off). The bones I buy are actually a whole chicken with most of the meat taken off. Put carcass in a stock pot. Cover with water. Bring to a boil and skim off foam. Boil for 5 minutes. Keep skimming. After 5 minutes turn the heat way down low. What you want now is a stock that sends up approx. one bubble per minute. Meanwhile, take an onion or onions(depending on how much stock you are making)and peel. Cut them in half and put them on a flat top without any fat, and get them nice and brown. Put them into the stock. Put some bouquet garni in there, in a cheese cloth. Add carrots and celery. The onion browned is for not only flavour but colour. A chicken stock doesn't have to be pure white.
>
> Now, make sure to simmer this so slowly that only one bubble per minute is seen.
>
> I'm assuming you started making this at around 8:00 AM. Keep the stock topped up with water. At night, before you go to bed, top the stock with water. The next morning, shut it off, strain etc. So there's my 24 hour stock technique. This can be used with beef bones as well as bacon rinds. We used to get slabs of bacon with rind still on. We cut off the rind and used it for a stock in order to make bacon and bean chowder. No soup bases here.

How can we miss you if you won't go away?

On 6/14/2014 8:47 AM, A Moose in Love wrote:
> This method, you will not find in many(if any)cookbooks.



>

> Your beloved filth threw white phosphorus at my aunt in Hanover. But
> then you don't know that do you???
> WW2 was about power. Germany must not get too strong. Had the
> English shown proper diplomacy instead of
> declaring war on Germany, then WW2 would not have happened. WW2 is
> the fault of Britain.

>

> You would have lost to the Japs had you not committed war crimes and
> murdered hundreds of thousands of innocent civilians.

>

> Nothing wrong with drug use. Abuse is a different story. If you can
> control your heroin use, you will find that good heroin unlocks
> creativity.

>

> And let's hear your reasoning as to why the Great British Empire
> invaded and declared war onGermany? You are afraid to address that
> issue.

>

> As for the Polish stuff; Germany wanted a return of lands that were
> stolen from her after WW1.

>

> You are attempting to justify war crimes committed by your side.

>

> Let me axe you a question: If I go to my place, shoot up some
> heroin, and watch Star Trek, what damage have I done to society?

>

> And by the way, Germany did not start WW1; She stood by her ally and
> did not intend to create a
> world war. That world war was started by the 'allies'.
> Ditto for WW2. She did not intend to start a world war.

On 14/06/2014 17:37, nazi hunter wrote:
> On 6/14/2014 8:47 AM, A Moose in Love wrote:
>> This method, you will not find in many(if any)cookbooks.
>
>
>
> >
>
> > Your beloved filth threw white phosphorus at my aunt in Hanover. But
> > then you don't know that do you???
> > WW2 was about power. Germany must not get too strong. Had the
> > English shown proper diplomacy instead of
> > declaring war on Germany, then WW2 would not have happened. WW2 is
> > the fault of Britain.
>
> >
>
> > You would have lost to the Japs had you not committed war crimes and
> > murdered hundreds of thousands of innocent civilians.
>
> >
>
> > Nothing wrong with drug use. Abuse is a different story. If you can
> > control your heroin use, you will find that good heroin unlocks
> > creativity.
>
> >
>
> > And let's hear your reasoning as to why the Great British Empire
> > invaded and declared war onGermany? You are afraid to address that
> > issue.
>
> >
>
> > As for the Polish stuff; Germany wanted a return of lands that were
> > stolen from her after WW1.
>
> >
>
> > You are attempting to justify war crimes committed by your side.
>
> >
>
> > Let me axe you a question: If I go to my place, shoot up some
> > heroin, and watch Star Trek, what damage have I done to society?
>
> >
>
> > And by the way, Germany did not start WW1; She stood by her ally and
> > did not intend to create a
> > world war. That world war was started by the 'allies'.
> > Ditto for WW2. She did not intend to start a world war.

I boil the bones with an onion, any bits of veg lying around and
eggshells to clarify.

On Saturday, June 14, 2014 7:47:53 AM UTC-7, A Moose in Love wrote:
> This method, you will not find in many(if any)cookbooks. I was taught this way by the Executive Chef of the hotel I was working at. It's more of a steeping than it is a simmering. I'll use chicken as an example...
>
> Go to market. Purchase chicken bones(I get them here whole, they've had most of the meat taken off). The bones I buy are actually a whole chicken with most of the meat taken off. Put carcass in a stock pot.

> Now, make sure to simmer this so slowly that only one bubble per minute is seen.
>
> I'm assuming you started making this at around 8:00 AM. Keep the stock topped up with water. At night, before you go to bed, top the stock with water. The next morning, shut it off, strain etc.
>
We roast our beef bones before making stock from them, for maximum flavor.
Similarly, the most flavorful fowl stock we make is from roast turkey
carcasses.

================================================== ===========
TOPIC HAS NOTHING TO DO WITH CANADIAN NEWSGROUPS - DROP DEAD
================================================== ===========


On 6/14/2014 10:08 AM, DVH wrote:
I boil any bones the dog finds in the back yard with an onion



X-Received: by 10.58.67.193 with SMTP id p1mr4051964vet.36.1402765708915;
Sat, 14 Jun 2014 10:08:28 -0700 (PDT)
Path:
q9ni6966qaj.0!nntp.google.com!peer01.iad.highwinds-media.com!news.highwinds-media.com!feed-me.highwinds-media.com!border3.nntp.dca.giganews.com!backlog3.n ntp.dca3.giganews.com!border2.nntp.dca.giganews.co m!nntp.giganews.com!master2.readnews.com!not-for-mail
X-Trace:
DXC=i21L@7E`=4Gfn\\?;@lPmO@lWf8?fSK:AjS@R6]oDiIO[j;g`C24>VKo=iH@LQ<Yb@g3`CmSHZ;@O7GK4aMLF?SNCCDTDJS 70OK<IF_^T:?YLH
X-Complaints-To:
Date: Sat, 14 Jun 2014 18:08:24 +0100
From: DVH >
User-Agent: Mozilla/5.0 (Windows NT 6.1; WOW64; rv:24.0) Gecko/20100101
Thunderbird/24.4.0
MIME-Version: 1.0
Newsgroups: rec.food.cooking,can.politics,can.general,uk.polit ics.misc
Subject: How do you make your meat stock?
References: >
>
In-Reply-To: >
Lines: 56
Message-ID: >
NNTP-Posting-Host: 58cd3730.ngroups.net
Bytes: 3083
X-Original-Bytes: 3008
X-Received-Bytes: 3112
X-Received-Body-CRC: 689274210
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Content-Transfer-Encoding: 7bit

On Saturday, June 14, 2014 12:35:47 PM UTC-4, Chemo wrote:
> On Saturday, June 14, 2014 7:47:53 AM UTC-7, A Moose in Love wrote:
>
> > This method, you will not find in many(if any)cookbooks. I was taught this way by the Executive Chef of the hotel I was working at. It's more of a steeping than it is a simmering. I'll use chicken as an example...
>
> >
>
> > Go to market. Purchase chicken bones(I get them here whole, they've had most of the meat taken off). The bones I buy are actually a whole chicken with most of the meat taken off. Put carcass in a stock pot. Cover with water. Bring to a boil and skim off foam. Boil for 5 minutes. Keep skimming. After 5 minutes turn the heat way down low. What you want now is a stock that sends up approx. one bubble per minute. Meanwhile, take an onion or onions(depending on how much stock you are making)and peel. Cut them in half and put them on a flat top without any fat, and get them nice and brown. Put them into the stock. Put some bouquet garni in there, in a cheese cloth. Add carrots and celery. The onion browned is for not only flavour but colour. A chicken stock doesn't have to be pure white.
>
> >
>
> > Now, make sure to simmer this so slowly that only one bubble per minute is seen.
>
> >
>
> > I'm assuming you started making this at around 8:00 AM. Keep the stock topped up with water. At night, before you go to bed, top the stock with water. The next morning, shut it off, strain etc. So there's my 24 hour stock technique. This can be used with beef bones as well as bacon rinds. We used to get slabs of bacon with rind still on. We cut off the rind and used it for a stock in order to make bacon and bean chowder. No soup bases here.
>
>
>
> How can we miss you if you won't go away?

How mutsht will you gib me I'm mist?

================================================== ===========
TOPIC HAS NOTHING TO DO WITH CANADIAN NEWSGROUPS - DROP DEAD
================================================== ===========


On 6/14/2014 10:08 AM, DVH wrote:
I boil any bones the dog finds in the back yard with an onion



X-Received: by 10.58.67.193 with SMTP id p1mr4051964vet.36.1402765708915;
Sat, 14 Jun 2014 10:08:28 -0700 (PDT)
Path:
q9ni6966qaj.0!nntp.google.com!peer01.iad.highwinds-media.com!news.highwinds-media.com!feed-me.highwinds-media.com!border3.nntp.dca.giganews.com!backlog3.n ntp.dca3.giganews.com!border2.nntp.dca.giganews.co m!nntp.giganews.com!master2.readnews.com!not-for-mail
X-Trace:
DXC=i21L@7E`=4Gfn\\?;@lPmO@lWf8?fSK:AjS@R6]oDiIO[j;g`C24>VKo=iH@LQ<Yb@g3`CmSHZ;@O7GK4aMLF?SNCCDTDJS 70OK<IF_^T:?YLH
X-Complaints-To:
Date: Sat, 14 Jun 2014 18:08:24 +0100
From: DVH >
User-Agent: Mozilla/5.0 (Windows NT 6.1; WOW64; rv:24.0) Gecko/20100101
Thunderbird/24.4.0
MIME-Version: 1.0
Newsgroups: rec.food.cooking,can.politics,can.general,uk.polit ics.misc
Subject: How do you make your meat stock?
References: >
>
In-Reply-To: >
Lines: 56
Message-ID: >
NNTP-Posting-Host: 58cd3730.ngroups.net
Bytes: 3083
X-Original-Bytes: 3008
X-Received-Bytes: 3112
X-Received-Body-CRC: 689274210
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Content-Transfer-Encoding: 7bit

On 6/14/2014 11:57 AM, A Moose in Love wrote:
> How mutsht will you gib me I'm mist?

You are a NAZI:

>

> Your beloved filth threw white phosphorus at my aunt in Hanover. But
> then you don't know that do you???
> WW2 was about power. Germany must not get too strong. Had the
> English shown proper diplomacy instead of
> declaring war on Germany, then WW2 would not have happened. WW2 is
> the fault of Britain.

>

> You would have lost to the Japs had you not committed war crimes and
> murdered hundreds of thousands of innocent civilians.

>

> Nothing wrong with drug use. Abuse is a different story. If you can
> control your heroin use, you will find that good heroin unlocks
> creativity.

>

> And let's hear your reasoning as to why the Great British Empire
> invaded and declared war onGermany? You are afraid to address that
> issue.

>

> As for the Polish stuff; Germany wanted a return of lands that were
> stolen from her after WW1.

>

> You are attempting to justify war crimes committed by your side.

>

> Let me axe you a question: If I go to my place, shoot up some
> heroin, and watch Star Trek, what damage have I done to society?

>

> And by the way, Germany did not start WW1; She stood by her ally and
> did not intend to create a
> world war. That world war was started by the 'allies'.
> Ditto for WW2. She did not intend to start a world war.