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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Not my homemade, duck “ramen broth” from the foofy Local Butcher Shop here–surprisingly inexpensive compared to their meats, $10. I divide it into portions for a bowl of ramen and freeze them. When it’s ramen time, I microwave with garlic, vadouvan, black pepper, and a dash of fish sauce.
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The Local Butcher Shop stopped selling the duck stock, so I’ve been getting their pork stock instead. When I went to portion it out today, I had a nice surprise.
So thick! Note, this is not even partially frozen, just at refrigerator temperature. They must have simmered this for hours. Heated up, it’s incredibly deep and rich.
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I wrote to the butcher shop to compliment them on this batch of stock, with a link to my post above. Here’s their reply. Double stock!
Hey Ernie,
Awesome, thanks for the feedback! We simmer our stocks overnight to extract as much flavor and richness as possible.
I will also say, when we have a large amount of pork bones, we will sometimes make a double stock (using stock as some of the liquid to make the next batch). I can’t promise this all of the time, but you’ll luck out every now and then!
Regardless, we’re glad you’re enjoying the pork stock.
Best,
Koji
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