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Chop the fish heads, bones and trimmings.
Fillet the salmon, reserving the bones and trimmings for the broth.
Cover and refrigerate while making the broth. 2 To make the broth, put the salmon head, bones and trimmings in a stockpot.
You'll need chicken stock for today's recipes, but there's nothing to stop you making more stock for another day with the bones and trimmings from the duck recipe.
Don't let anything go to waste, not the vegetables or the stuffing or the bones and trimmings of leftover turkey.
Place the bones and trimmings in a large stock pot Add 3 quarts of water.
Similar(54)
1/4 cup olive oil 4 pounds lamb bones and meat trimmings 2 cups red wine (preferably Merlot) 1 gallon water 1 cup chopped tomatoes 2 large onions cut into quarters 2 large carrots sliced into 1-inch pieces 2 celery stalks sliced into 1-inch pieces 3 fresh thyme sprigs 3 fresh parsley stems 8 black peppercorns.
Tip the bones and meat trimmings into a stock pot and deglaze the roasting pan with a cup of water.
"Bones" (Bones and Booth).
STOCK-MAKING MATERIAL Scraps of poultry (most of the chicken parts we don't eat are good for stock), meat (again, especially the less-used, bonier parts) or fish (heads and skeletons in particular), vegetable trimmings, bones and more.
Add the salt, saffron, fresh herbs, tomatoes, water, as well as the fish heads, bones, trimmings and shrimp shells.
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