stove

        Cooking with Patm


K=this will keep 24 to 48 hours F=freezes well

       Pa's Marking Chicken or Turkey Broth

This is a slow cook, all night long, chicken or turkey broth recipe.

       In a heavy, very large pot, place all bones, fat, skin, and any and all pan dripings that were not used for other things from a        roasted turkey, or chicken(s) the more the better.

       cover with cold water plus a little more

       On the lowest heat possible, let cook for at least 12 hours. (this take time, do not "jump start" by using high heat at the start)        it would be best if the water did not get hot for at least two hours, the longer, the better.

       When the stock has cooked for at least 12 hours, turn off heat and let cool.

       Remove the larger bones that you can "fish out" of the pot.

       Pour stock through cheese cloth to remove all bones and skin.

       Set pot in frig to chill.

       Remove fat collected on top.

       Taste stock to test its strength. If weak, reduce the water content by hard boiling. You may, if you desire, add:
       Add some parsley and finley chopped celery and/or onion.


       The stock may be reduced and frozen for later use.

      If you have a wood or coal buring stove with a flat spot, you may place two or three bricks, or any flat slab that will reduce         the heat under your pot, very slow cooking is the key to extracting all of the flavor.

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