Quote Originally Posted by Regina View Post
Interesting stuff, Shawn.

I was always told - at least when it came to using the innards for stock for gravy - don't use the liver...it makes the broth cloudy. I guess perhaps that's why BT has cloudy stock?

Another "rule" I was always told:
Cooked turkey carcass is okay for making stock/soup, but you must use a raw chicken carcass for making chicken stock. I've always tossed out the bones after a chicken dinner. Is my "rule" an old wives' tale? Can you use a cooked chicken carcass for stock?
I've used cooked chicken carcass along with raw bones. It doesn't seem to make much of difference. Only thing I've noticed is that it tends to make slightly less stock.

Oh one more thing. I freeze my stock in quart size tupper ware or in "gallon" size zip lock bag. Just don't fill it to the top. leave some extra space. Freezer burn doesn't affect the soup or if you are making some sauce. And always put a date when you made it. Last thing you want to do is use 7 month old frozen stock. 6 month is about the limit.

Another good site to visit is http://www.chef2chef.net

There you will find tons of recipes, pros discussing of their problems, ideas, menu items, serving suggestions problem solving... I go there from time to time to add my 2 cents and take out several dollars worth of advice. They also love non-pros to ask questions too.

Shawn