Big family gatherings around the holidays usually involve turkey, a lot of groaning, and booze. This rich, delicious stock recipe allows you to get full use out of your (previously) feathered friend. Your family prefers duck instead? This recipe can be used with any kind of bone and makes between six and ten cups of stock perfect for using in recipes or soups. Anyone who's had homemade will tell you the stuff in the can just can't compare. Also by making it yourself, you get full control over how much salt is used. The real challenge in making your own stock is storing it effectively for use in the future, as the homemade variety is devoid of preservatives it goes fowl pretty quickly (see what I did there). This recipe addresses how to store stock in portions useful in recipes throughout the week, and depending on how big your stock pot is, maybe throughout the next twelve weeks. There's not a lot of prep involved in making a good stock, but there is a lot of cooking, simmering, cooling and waiting time. If your schedule permits you the time to make this indispensible kitchen staple every week or so, great! Get a job.
Seriously, though. A word of caution: Don't start this process in the dead of night, or an hour before you have to be somewhere. This is a weekend or day off project. While you won't be actively tending the pot for several hours, this is a commitment. Dedicating a few hours of your time to this classic kitchen staple will really pay off. —Michael