This actually brings to mind a question. How exactly do I make a bone stock out of the bones?
I’m doing research on the Internet, and I’m seeing recipes for chicken and beef. I’m not seeing much for duck.
By the way, I forgot to add that I was able to get the giblets out. I’m gonna use them...
I cooked the duck low and slow in the crockpot. It’s been in there for about nine hours I think.
All the meat actually fell off the bones! I have a feeling these are gonna make a good stock.
It was a small duck, only 8 ounces of meat on it.
Good morning!
I just realized I forgot to get a picture of the Vincent Price chicken I roasted yesterday. I guess I forgot because it was so delicious. Sorry about that.
Duck is done brining and is in the crockpot.
I brine it in 1 gallon of water with 1 cup kosher salt and 1 cup brown sugar for 12 hours. Then, I roast it like a chicken, making sure that I poke holes in the skin to allow the fat to render out.
My family has been begging me to make that Vincent Price chicken recipe again this Friday. Needless to say, I caved to the idea.
We’re making it again on Friday.
Mocktail recipe:
Bloody fizz (named for its color that looks like blood.)
3oz lemon/limeade (recipe follows)
1.5oz pomegranate juice
1.5oz grenadine
Ginger ale
Lemon/limeade:
1/8 cup lemon juice
1/8 cup lime juice
1/4 cup sugar
1 cup water
Directions:
Combine lemon juice, lime juice...