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Originally Posted by DoubleF
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How do you make stock? Old school stock pot on the stove? Or cheat mode like an electric pressure cooker? Do you also make schmaltz from the skin and excess fat?
Lately, I've been making more schmaltz, tallow and lard from large cuts and it's great. Easy way to add more flavor to certain recipes. I also save the oil from a sous vide duck confit to add to recipes. So rich and delicious.  |
My wife does the stock, but she roasts them in the oven for an hour or so with skin and onions and maybe other stuff? Then a good 12 hours on the stove. Occasionally she cheats with the instant pot, but it can only do 2 carcasses, and we usually wait until we have 4. No Schmaltz, try to drain off fat, not add it!