Just yesterday I was about to toss some shrimp tails, but I remembered that they could make a good stock, so I froze them. Two 2-pound bags of frozen shrimp should yield enough tails for a chowder base.
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Nice! I need to start a bag!
thanks for the reminder. have a bunch that have been in the freezer for a while. time to make some stock, then tomato-based fish chowder.
I do the same. I roast the vegetable trimmings until lightly browned. When I have a chicken carcass or sufficient beef bones, I roast them on top of the vegetable trimmings. I do not trim the carcass bare. I usually leave a fair bit of back and wing meat and the very bottom of the breast, plus much of the skin. Those are three terrific all purpose stocks. The beef can be reduced to a pretty good demi glacé. The vegetable is terrific for minestrone. The chicken almost always ends up as tortilla soup. Usually half the beef stock ends up onion soup, and half the onions end up as onion jam.
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Love chowder, but I also love it for poaching quenelles and making a Nantua sauce. Extreme decadence.
I use some of the chicken meat left to make a jar of chicken fat.
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