There's nothing more impressive to serve up at a big occasion than a large roasted bird, whether a duck, a turkey or a goose. As well as being delicious, a roast of this kind will be a centerpiece of a festive or celebratory meal, giving a real feeling of luxury and extravagence to your guests.
However, once the theatre of carving and the enjoyment of the feast is over, you'll invariably have to deal with a substantial amount of leftovers. Cold cuts with pickles is a favourite, and a real treat for the day after, but by the third or fourth helping this might start to pall, and you may even begin to regret buying such an impressively large bird.
Even in today's disposable society, the idea of throwing a roast into the garbage when there's still so much to be gained from it seems like such a waste, but what can you do when you can't stand the thought of another cold slice of poultry?
The answer is to make a stock, capturing the flavour of the bird in a handy liquid form that can be used for weeks or even months afterwards, adding an extra layer of taste to your day to day meals.
The process of making a stock is actually very simple, even if it's one of those topics sometimes shrouded in a sense of cheffy mystery. To begin, strip as much meat off the bones as you feel you might want to keep, leaving behind all the fatty or otherwise inedible pieces. Break the bones up into manageable pieces with a pair of strong kitchen scissors, and put them into a roasting tin alon
Author Resource:-
Andrea writes for Recipedia, a glossary of food and drink terms, containing hundreds of entries in topics from pasta to sparkling wine.
![[Valid RSS feed]](http://www.assemblyofwords.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites