We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
How does BD make 6-12 quarts of chicken stock, for soup, Chicken 'n Dumplings, Chicken Noodle Soup, etc? Well, I learned from a master chef trained at Cordon Bleu.
Use a 10-12-quart pot if you have one, but for the bigger stock pots, you will need more than a single carcass. That's one reason to freeze bird carcasses.
First roast a fat chicken or buy a roasted one. Then remove the breast meat and the thigh meat, but keep all of the bones, wings, scraps, juices, giblets (not the liver) etc. You can roast the carcass and bones a little, if you want, and then toss it all into a big pot of water.
If we have any left-over turkey wings or carcass from Thanksgiving or Christmas in the freezer, or any pheasant or chukar carcasses or freezer-burned birds or bird parts, I put them in too. Sometimes I will roast or sautee a pack of chicken wings and throw them in. The richer, the better. Crack the bones if you have a cleaver to fully extract the goodness.
Roughly chop (skins on) a couple of onions, a head of garlic (skins on), a couple of carrots (skin on), a couple of celeries, the top parts of a leek, and toss them in a hot skillet to sautee until slightly browned in olive oil. Don't worry about the skins. Then throw it all in the pot. You can throw in some frozen peas, beans, potato peels, whatever, too, to deepen the vegetable flavor. Have fun with it, but no tomato or mushrooms in this: it's meant to be mild.
Throw in a small handful of black peppercorns, a tablespoon or two of Kosher salt, a little sugar, a few sprigs of Thyme, some bay leaves, and some parsley sprigs. Pour in a bottle or two of dry white wine, and let the whole mess simmer happily for a few (3-6 hrs, adding wine or water as needed). A crock pot would do it too, bit it's really a winter weekend project.
When you're tired of doing it, let it cool a little and run it all through a strainer and toss the remnant solid stuff in the trash. Voila! Bird Dog's Poultry Stock, good for whatever ails ya and a good foundation for any poultry construction.
If you want to freeze it, cool, skim the fat off, and freeze. It's fine for 6 months. If skilled, a poultry consomme is a fine dish.
I made stock from Thanksgiving turkey by putting turkey bones and water in a pressure cooker, and cooking under pressure for an hour- or was it 45 minutes? Like Bird Dog, I took out the solid stuff after it had cooled down, and skimmed the fat off after it was in the refrigerator.
I didn't crack the bones- sounds like a good idea.
Re adding vegetables etc.- I save that step for when I am making soup.
Didn't last 6 months, so no need to freeze. Gone within 10 days.
BD: You got me started making my own stock several years ago! I now do it about every four months and can't stand the store bought stuff. Here's a trick I picked up along the way: put a muffin tin on to small cookie sheet (something stable) then fill up the muffin tin with stock and freeze. The cubes are about 1/3 to 1/2 cup each. Once they are frozen pop them out of the muffin tin and store in zip lock freezer bag. I keep them in the freezer part of my refrigerator so they are handy. Anything that needs extra liquid gets a little stock, i.e. canned soups, chilis, rice, etc. It is so convenient to do this and just takes a few extra minutes. The first time you fill up a muffin cup use a liquid measuring cup so you can see how much is in each cup--it will depend on what size muffin tin you have.
I do a similar thing with All of the leavings from a Country Ham. The longer you simmer it the more goodness from the bones. Then cool and harvest the fine meat scraps.
The problem comes in right away because you then have to add dry beans, onions, carrots, some celery, the meat, and whatever else you can think of to make bean soup. You will not have enough stock left to freeze, but the soup freezes nicely (if you don't eat it all immediately)..... Don't forget the corn bread.