So much for thawing out the chest freezer

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With the extra days at home because of the weather this winter I went through all of my stock bones and vegetable scraps in the freezer and made almost three gallons of turducken stock. I just combined all of the bird bones from the last few months into my biggest stock pot and let it cook down.

One gallon of stock was frozen into quart containers, a half gallon was frozen into one and two cup containers, and the rest was used to make four soups: broccoli, butternut squash, cauliflour, and turkey bean.

The house is nice and warm and smells really good right now and I have plenty of soups for lunches and dinners for a while. I just will not be able to empty out the chest freezer this month like I had originally planned.

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We have so much stock

We have so much stock already, that we will have to be in winter soup mode for a while before we can start cooking down the carcasses. When I do, the bird stock will be quite a batch. I have 2 turkey carcasses, about 10 from chickens, along with several necks and a bag full of chicken feet. I like saving the bird stock making till winter anyway, because I think the root veggies like winter parsnips and carrots add so much yummy flavor that you can't get in the summer.

I'm guessing that the new stove has a really nice low simmer for LONG reductions.

The stove is really nice.

The stove is really nice. Most of the time I do not need that much cooking real estate but I did one Mexican style meal where I had rice, beans, soup, and sauce going on four regular burners; meat, onions, and chiles going on the charbroiler grill; and still had burners left over to warm tortillas.

I passed through New Seasons on my way home from work and they had chicken necks and backs for $0.99 / lb. and I could not resist picking up another 5 lbs. for the freezer for later.