1) I would remove the mirepoix before shredding the meat off the bones. The mirepoix is usually cut larger for stock than you would cut it for a soup. -- makes it easier to remove.
2) Most of the flavour will be extracted from the veggies by the long cooking process. You'd likely find it quite mushy and bland. You could feed it to chickens or dogs, both would be happy to have it. Worst case, you could donate it to your compost.
3) If making a soup from the broth, I would suggest fresh mirepoix, cut smaller, along with the potatoes and lentils. The veggies won't be as overcooked that way.
4) Herbs and spices can also be added to the stock, the flavours of which will infuse into the meat while it braises. Just be careful what you choose, because it can limit the reuse options for your stock.
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branchandroot
Re: Soliciting advice on chicken goo
Date: 2025-03-02 07:36 pm (UTC)1) I would remove the mirepoix before shredding the meat off the bones. The mirepoix is usually cut larger for stock than you would cut it for a soup. -- makes it easier to remove.
2) Most of the flavour will be extracted from the veggies by the long cooking process. You'd likely find it quite mushy and bland. You could feed it to chickens or dogs, both would be happy to have it. Worst case, you could donate it to your compost.
3) If making a soup from the broth, I would suggest fresh mirepoix, cut smaller, along with the potatoes and lentils. The veggies won't be as overcooked that way.
4) Herbs and spices can also be added to the stock, the flavours of which will infuse into the meat while it braises. Just be careful what you choose, because it can limit the reuse options for your stock.
Caldathras