soup stock

[wareagle69]

so i am making a soup from last nights bird got all by veges in with the carcass, it says after simmering for an hour to strain off the meat and veges, then what can i use then vegetables again or am i to throw out and now with my stock add more?

[nell67]

Use the veggies.

[Chris]

or compost them.

But the goal of making stock is to end up with a clear liquid, leaving them in it won't leave that... but only an hour?

Typically it is much longer than that.

[pgvoutdoors]

Chris is on the mark, soup stock is clear. Make sure when you cook the stock down you do it barely at a simmer. DO NOT boil! This makes the stock greasy tasting. After simmering, skim the fat off and then strain through a fine sieve. The solids should be discarded. Fresh vegetables are then used, cooked only until tender.

[crashdive123]

Sarge - Move to Homestead Gardenting & Food Storage