What’s Up Stock?
This Year, Cook That Carcass

It was a great party. Once the guests have gone, leftovers put away and dishes are done, you plop down to prop up feet with a deep sigh, exhausted but happy. But then – oh no – what about that bird? Will you really have the energy to do something with it tomorrow?

This year don’t let your Thanksgiving carcass be overlooked or discarded. In the pursuit of flavor, it’s just too valuable. Homemade stock, the pride of many chefs, is commonly replaced by industrial concentrated pastes in today’s commercial kitchens, but not at Epicurean Group. We love our homemade stock and make it by the gallon, no matter the holiday. Leftover meat and fish scraps are never thrown away but transformed into the star ingredient of umami-filled soups and braises. 200 chicken carcasses yield around 100 gallons of stock weekly in our kitchens, enough to share with our other locations around the Bay Area.

Making stock is easy and fulfilling; a time-honored tradition that offers delicious results and feeds the soul. It just feels good to turn the last beauty of your bird into one more yummy bite.

A slow cooker works great, or a large stock pot. Cover bones with fresh, cold water, bring up to a slow boil, and simmer for a few hours (on low), along with some peppercorns and/or garlic.

If you are using a slow cooker, let the mix brew overnight. In the morning, remove bones if you need space and add in fresh vegetables like chopped onion, carrot, and celery. Reuse more food waste such as the greenery surrounding cauliflower, carrot peels, onion skins, and celery bottoms; (freeze in bags until ready to make stock). Stay away from cruciferous veggies like broccoli and Brussels sprouts which can create a musty/bitter flavor.

A couple of hours later, add in fresh herbs, like sprigs of parsley, rosemary, or thyme, and cook on low for an hour or so. Turn off the heat and add in seasonings of choice: salt, pepper, lemon, Worcestershire sauce, Tabasco, etc. Let flavors meld for a half hour before straining. Season to taste. Cool completely. Label and store in refrigerator or freezer.

For healthy bodies, but also happy memories, food is key in our lives. A good meal can remind us of holidays gone by and special times we’ve shared with loved ones. At Epicurean, that’s what we aim to prepare for you – any time of year.

Happy Thanksgiving from all of us at Epicurean!