Duck stock w/ duck neck

You will need:

1.5 lbs duck feet (ratios and total weight may vary)

1.5 lbs duck neck

2 T apple cider vinegar

4-5 2 qt. jars

Ladel or 2 c. pyrex measuring cup

Canning funnel

Metal tea strainer

Tongs

1 programmable slow cooker

1. Place duck feet and neck in slow cooker, no need to thaw them.
2. Pour vinegar over meat.
3. Add filtered water to fill slow cooker
4. Cook for 24 hours on low.

Tip: Make sure you’re slow cooker isn’t going to go off and need to be re-set in the middle of the night while you are sleeping! Just re-set it before bed if necessary.

1. Let the stock and meat cool for a couple of hours before attempting to work with them.
2. Place a colander inside a large mixing bowl, and set up a jar with the canning funnel in the top and your tea strainer across the top of the canning funnel.
3. Use the ladel or 2 c measuring cup to pour the liquid through the tea strainer into your jars.

Tip: If you plan to freeze your broth, use BPA-free plastic containers . My jars always seem to crack into the most frightening giant shards of glass you’ve ever seen!

1. Use your tongs to remove meat and place into colander inside the bowl.
2. Once all the stock is in the jars, it’s time to pull the meat off the bones!
3. Using your hands, slowly pick the meat off the neck bones and discard the bones. Feet can be saved for a second round of stock.
4. Place meat in a jar or Tupperware in the refrigerator.
5. Leave stock on counter to cool for a few hours and place in fridge.