When our pigs went in August, we processed as much as possible at the time. We kept some bones back and I threw them in the deep freeze as I didn’t have time to process them all at the same time. I now need the freezer space! So although this isn’t a true seasonal preserve, it is to me.
I got the bones out on the way to work and left them to defrost (do bones defrost?) in the sink until I got home. There’s still some bits of meat on the bones which is perfect for making your own stock. I roasted them for 45 minutes on the floor of the roasting oven whilst I set about with some other tasks. It is supposed to improve the flavour.
They came out with a good colour on them.
I moved them to the huge stock pot which I picked up in Aldi a couple of years ago and then deglazed the roasting tin.
This was all added to the stock pot along with a few chopped carrots, 3 onions, celery, garlic bulb halved horizontally, a sprinkle of fennel seeds, a few peppercorns and some bay leaves.
That’s to simmer for 5 hours or so. I’ll leave it overnight and then it can cool tomorrow when I’m at work.
When cool I’ll strain it through a muslin and freeze in portions (that will take up less space than the bones!). It will be used in any recipe that calls for chicken stock. With Christmas round the corner, that will be plenty!!