Does anyone here actually make their own chicken stock?
Dee Randall
turned me on to saving tomato sauce in the zip-loc squarish stackable
plastic containers. I believe they hold about 2-3 cups each. Would you use
these to freeze the home-made chicken stock? Do you think it might take on
the pastic taste of the container?
Is there a ratio of chicken carcass to water (before one adds their own
vegetables)?
Thanks for any comments.
Dee
Wayne Boatwright
I don't always make my own, but I do make it periodically and try to keep
some in the freezer. If I have a leftover carcass, I usually buy
additional backs, necks, etc., to add to it. I roast them all before
making the stock.
I have no real guideline, but I usually fill my stockpot 1/3 to 1/2 with
the chicken parts before adding the vegetables and seasonings, and lastly
the water.
I suppose it depends on the type of plastic container, but I've never had a
problem with "plastic" taste.
--
Wayne Boatwright տլ
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
Alexis
Always. It's the only kind of chicken stock I'm willing to use. As
for ratios, I never worry about specifics like that in soup. Water to
cover the carcass or chicken bits. Vegetables and roots to flavor
(onion, garlic, celery, carrots, broccoli stems, all that "stuff" from
the freezer). Boil it until the color and flavor is right (this varies
depending on how the chicken was cooked, or not cooked). Let it cool,
skim off the fat. Divide it up and freeze it. I sometimes also reduce
it down further to more of an intense concentrated broth, divide into
ice cube trays and freeze. You can store the frozen cubes in ziploc
bags or plastic freezer storage boxes. The cubes can be diluted for
broth as desired.
Alexis.
Bill
"Dee Randall" <deed...@shentel.net> wrote:
> How many of you-all actually make your own chicken stock/broth? This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock? Do you think it might take on
> the pastic taste of the container?
>
I save my empty Miracle Whip and Mayonaise jars and use them to freeze
chicken or beef stock. The jar holds just a little more than 3 cups
which is just right for making soup. Being class there's no fear of the
stock taking on a taste from the container.
Alexis
Alexis wrote:
>
> Always. It's the only kind of chicken stock I'm willing to use. <snip>
Sorry. That sounded terribly snotty. I didn't intend for it to come
out quite like that. My only point was that chicken broth is generally
more expensive for me to buy than it is it make, and the sodium and fat
content is higher than what I make for myself. The flavor of the
homemade stock is markedly better than store-bought. I save up all of
my chicken parts and leftovers. Ditto vegetable bits and pieces and
stems. When I have enough, it all goes into the pot!
Margaret Suran
I certainly make my own chicken stock/broth and have made it for more
years than I care to count. I have made the stock/broth out of raw
chicken, bones and giblets, roasted carcasses with left over gravy and
vegetables and out of the little packages of giblets, cut off wing
tips and other scraps of raw bones and chicken. At times, I have
utilized a combination of two or more of these.
As I use a lot of stock in cooking, I can never have enough of it.
There is a store in New York City, Fairway's, that sells raw chicken
bones and raw chicken backs in their poultry department. Those, with
chicken gizzards and chicken feet, make a tasty broth. Of course, you
have to add all sorts of herbs and vegetables, roasted and/or raw.
On the other hand, I have never attempted making my own tomato sauce
or spaghetti sauce. I am not an adventurous cook. :o)
Bob
Funny you should ask: I just made chicken stock last night! I roast the
chicken bones first, along with carrots, onions, celery, and parsnips.
Then I pile them in the stockpot, adding enough water to cover. I don't
calculate a ratio; I just add water to cover, with maybe an inch extra. If
I have a specific purpose in mind for the stock, I might also add a sachet
of herbs and spices (especially tarragon and pepper). Once it's approaching
a boil, I turn the heat down so that it only bubbles occasionally, and
periodically skim the gunk off the top. It takes a LONG time to extract the
flavor and reduce at that temperature, but it's mostly time that you can
spend doing other things.
I do indeed store the stock in those plastic containers, and I've never
noticed a "plastic" taste in the stock as a result.
Bob
Louis Cohen
I have enough, I make stock. I cover the bone with water, and a little
more.
The other night, I made some delicious cioppino using frozen stock that
came from last year's Thanksgiving turkey. Ziplock bags work well as
you can shape them to fit odd spaces in your freezer.
--
===============================================================
Regards
Louis Cohen
"Yes, yes, I will desalinate you, you grande morue!"
Émile Zola, Assommoir 1877
Arri London
LOL we make a batch every week. Normally it gets used up before it needs
to be frozen; soup with Chinese noodles is a frequent late supper for
me.
No particular ratio of chicken to water. If it's too thin easy enough to
boil down a little.
Dee Randall
"Arri London" <bio...@ic.ac.uk> wrote in message
news:42C32F59...@ic.ac.uk...
Thanks for all the good inspiration and information. Yikes, I just can't
take the canned anymore. I haven't used canned chicken broth in years,
(I've used vegetable broth); but I bought a number of cans and they're just
sitting there after only using a few. I know, Rachel Ray uses cans upon cans
of it, but --
Dee
Jack Schidt®
"Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
news:d9v85...@news4.newsguy.com...
>
>
> Dee Randall wrote:
>> How many of you-all actually make your own chicken stock/broth? This
>> group turned me on to saving tomato sauce in the zip-loc squarish
>> stackable plastic containers. I believe they hold about 2-3 cups each.
>> Would you use these to freeze the home-made chicken stock? Do you think
>> it might take on the pastic taste of the container?
>>
>> Is there a ratio of chicken carcass to water (before one adds their own
>> vegetables)?
>>
>> Thanks for any comments.
>> Dee
>>
>>
>>
>
> I certainly make my own chicken stock/broth and have made it for more
> years than I care to count. I have made the stock/broth out of raw
> chicken, bones and giblets, roasted carcasses with left over gravy and
> vegetables and out of the little packages of giblets, cut off wing tips
> and other scraps of raw bones and chicken. At times, I have utilized a
> combination of two or more of these.
I do same as you and with the different combinations, no 2 stocks are the
same. Once in a while I'll make it with those large packages of wings that
are on sale, browning the wings and then adding all the onions, carrots,
celery and garlic together. I love having a lot of stock on hand.
>
> As I use a lot of stock in cooking, I can never have enough of it. There
> is a store in New York City, Fairway's, that sells raw chicken bones and
> raw chicken backs in their poultry department. Those, with chicken
> gizzards and chicken feet, make a tasty broth. Of course, you have to add
> all sorts of herbs and vegetables, roasted and/or raw.
>
> On the other hand, I have never attempted making my own tomato sauce or
> spaghetti sauce. I am not an adventurous cook. :o)
Maybe not adventurous in the kitchen... ;)
Jack Soupy
AlleyGator
>How many of you-all actually make your own chicken stock/broth?
Always. Freeze it in 1 or 2 cup portions after de-fatting. No salt
until you use it. That's the only one I make though - no beef or
veal. At least not yet.
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
AlleyGator
>
>>sitting there after only using a few. I know, Rachel Ray uses cans upon cans
>of it, but --
>Dee
But then, that would be a good reason to avoid it <G>
Dave Smith
I sometimes make my own chicken stock. I have a bag in the freezer where I toss
bits and pieces like chicken spines. When I get enough of them I put them in a
pot, cover with water, a little onion, carrot and celery and simmer it for a few
hours. A carcass should be covered. As the water evaporates you can crush the
carcass to keep it submerged.
Joseph Littleshoes
> How many of you-all actually make your own chicken stock/broth? This
> group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would
> you use
> these to freeze the home-made chicken stock? Do you think it might
> take on
> the pastic taste of the container?
I should think the plastic would be fine for storage, but an even better
method for long term storage of chicken stock is to boil it down to a
thick, jelly. This is then used by the tablespoon to make quick stocks
and flavour soups and sauces or for a roux. Kept in an air tight
container in the refrigerator it holds it flavour longer, i have never
cared for frozen and reheated stock.
> Is there a ratio of chicken carcass to water (before one adds their
> own
> vegetables)?
I use 1 whole roasted chicken carcass for about 1-1 & 1/2 gallons of
water. I always use a roasted chicken carcass, i have on a number of
occasions tried using a whole raw chicken to make stock with, but did
not like the out come, the stock was weak and the bulk of the chicken
took up so much room in the stock pot that even if it had been a good
stock there was little of it when the whole chicken was removed.
Save up pieces of chicken, necks, giblets, bones, feet etc., but not the
liver in the freezer and when you have a pound or so make a stock with
them.
Stocks, the "fonds de cuisine" are the very basis of good soups, and
though they require time they require little effort. When i am making a
fresh pot of stock a few bowls usually get eaten straight off it is so
good, then it is later used as the "foundation" of many other dishes.
> thanks for any comments.
> Dee
---
Joseph Littleshoes
Damsel
> On the other hand, I have never attempted making my own tomato sauce
> or spaghetti sauce. I am not an adventurous cook. :o)
You've never had Harry's sauce??? This is way too good to be missed!
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Damsel's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced
1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.
3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.
4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.
Cuisine:
"Italian"
Source:
"rec.food.cooking"
- - - - - - - - - - - - - - - - - - -
--
Coming at you live, from beautiful Lake Woebegon
Ranee Mueller
> How many of you-all actually make your own chicken stock/broth? This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock? Do you think it might take on
> the pastic taste of the container?
I haven't noticed that, but I usually freeze them in the ice cube
tray and put the cubes in a freezer bag.
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
I don't know if there is a ratio, I just barely cover the carcass
with water.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
Melba's Jammin'
> How many of you-all actually make your own chicken stock/broth?
<sits up straight and raises hand>
e zip-loc squarish
> stackable plastic containers. I believe they hold about 2-3 cups
> each. Would you use these to freeze the home-made chicken stock?
Sure would.
Do
> you think it might take on the pastic taste of the container?
No.
> Is there a ratio of chicken carcass to water (before one adds their
> own vegetables)?
Cover with water. Or drown the bones and supplement with chicken base.
It could happen.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.
Sheldon
Tomato sauce is much simpler to prepare than stock. And you can make
your tomato sauce just like you do stock... go to the back of the
produce department and ask to rummage through their dumpster.
Sheldon
Daisy
tasty recipe. I freeze it in plastic bags - you could use plastic
containers I guess. It takes TIME, but you have to simply accept
that.
Here goes:
CHICKEN STOCK
Put 2 chicken carcases in a stockpot with water (mine is about 6
inches high and I fill to within 2 inches of the top).
Heat on high until the liquid begins to simmer, and then add 1 onion
including skins, 1 carrot, 1-2 sticks celery, some green leak leaves
if you have them, 6 black peppercorns, 2 bay leaves, some stalks of
fresh parsley and a couple of sprigs of thyme, two or three brown
mushrooms and a couple of large tomatoes.
Bring back to the boil and simmer the stock for 4 hours. Strain off
the vegetables and refrigerate the remining stock overnight. Remove
any fat that has accumulated on top.
Note that this stock does not have any salt or pepper. You will need
to add this when you use the stock later.
This is a fairly concentrated stock. If you want to simply make
stock as a chicken broth, you will only need one chicken carcase and
perhaps one bay leaf.
I've used this recipe for a very long time and sometimes I don't have
mushrooms on hand. I always seem to have fresh parsley and thyme, but
if I didn't I would pop in a good pinch of dried herbs.
Cheers
Daisy
Carthage demands an explanation for this insolence!
sf
> How many of you-all actually make your own chicken stock/broth?
Raising hand..... of course!
> This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock?
Yes.
> Do you think it might take on the pastic taste of the container?
>
I use them, it doesn't.
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
>
I save bones/carcass (which isn't whole when it's put into the pot)
and cover bones, vegatables & seasoning ingredients with at least 3
inches of water... replenishing the liquid as needed but mostly
cooking with the cover on... so there isn't much fuss.
sf
> that sells raw chicken
> bones and raw chicken backs in their poultry department
Ahhh, for the good old dayz. We can't find that easily anymore out
here. I was able to buy 5 pound bags of chick backs etc for just a
dollar or two way back "when".
sf
> Being class there's no fear of the
> stock taking on a taste from the container.
What does "being class" mean?
sf
> hanks for all the good inspiration and information. Yikes, I just can't
> take the canned anymore. I haven't used canned chicken broth in years,
> (I've used vegetable broth); but I bought a number of cans and they're just
> sitting there after only using a few. I know, Rachel Ray uses cans upon cans
> of it, but --
> Dee
Canned isn't all that bad these days. Can't say I've ever used it for
a thin soup, but it's fine when you're in a pinch and making something
thick.
Mary
far too heavy in commercial stocks. It really pains me to throw away a
perfectly good chicken carcass without making stock, and if I have the
carcass but no time to make the stock right away, I toss it into a
plastic bag and put it into the freezer to make the stock later. I
freeze the stock in 1-cup plastic containers.
Goomba38
typo for "being glass.."
jmcquown
I wouldn't freeze stuff in glass containers.
Jill
jmcquown
And don't forget herbs and spices along with the veggies. I usually add
rubbed sage, ground thyme, peppercorns and bay leaves. I rarely add salt
until I'm using the stock in a soup or other recipe and then adjust it at
the end. I still prefer salting at the table whenever possible.
Jill
hob
I mean, with PETA and the ASP and all, I thought that chicken-stock thing
went out back in the middle ages.
How long do they normally serve in the stock, and for what?
Pick-packeting?
:-) sorry - I couldn't stop......
"Dee Randall" <deed...@shentel.net> wrote in message
news:11c680d...@corp.supernews.com...
> How many of you-all actually make your own chicken stock/broth? This
group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you
use
> these to freeze the home-made chicken stock? Do you think it might take
on
> the pastic taste of the container?
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
>
-L.
Dee Randall wrote:
> How many of you-all actually make your own chicken stock/broth? This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock? Do you think it might take on
> the pastic taste of the container?
I do and it doesn't.
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
I roast my chicken parts for stock - much richer stock and a lot
easier. I take parts (gizzards, necks, backs, wings, whatever and put
them in a roasting pan with garlic, onion, celery, carrot, black pepper
and a little chili powder. Just cover with water and roast (covered)
at 300 degrees for 2 hours, uncover and roast until brown - usually an
hour or so (baste occassionally). I then remove the stock and meat
(reserve both), chop the bones, return the bones to the pan and cover
them with a little water again. Roast an additional 2-3 hours. Strain
and add to previous stock.
-L.
jmcquown
> Dee wrote:
>
>> How many of you-all actually make your own chicken stock/broth?
> Funny you should ask: I just made chicken stock last night! I roast
> the chicken bones first, along with carrots, onions, celery, and
> parsnips.
>
> Then I pile them in the stockpot, adding enough water to cover. I
> don't calculate a ratio; I just add water to cover, with maybe an
> inch extra. If I have a specific purpose in mind for the stock, I
> might also add a sachet of herbs and spices (especially tarragon and
> pepper).
I always add pepper and always add a bay leaf or two, if nothing else.
Usually I'll add rubbed sage and dried thyme.
Once it's approaching a boil, I turn the heat down so that
> it only bubbles occasionally, and periodically skim the gunk off the
> top. It takes a LONG time to extract the flavor and reduce at that
> temperature, but it's mostly time that you can spend doing other
> things.
>
Yes, you can. And it tastes so good!
Serene
> How many of you-all actually make your own chicken stock/broth?
I do.
> This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock? Do you think it might take on
> the pastic taste of the container?
I don't have a problem with it. I either use those or mason jars.
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
I just make sure they stay covered with water.
serene
Bob
>> If I have a specific purpose in mind for the stock, I might also add a
>> sachet of herbs and spices (especially tarragon and pepper).
>
> I always add pepper and always add a bay leaf or two, if nothing else.
> Usually I'll add rubbed sage and dried thyme.
The reason I only add herbs and spices if I've got a specific purpose in
mind is that I might be using the chicken stock in an Asian dish. If that's
the case, then thyme, sage, and bay would be out of place. It's a lot
easier to add flavor than it is to take it out. :-)
Bob
jmcquown
True, but I'm usually just using it for (American) chicken soup or stew...
maybe a pot pie.
Jill
Max Hauser
can give that feeling.)
People here cited the advantages -- you control the flavor, the salt, the
costs -- and it doesn't have that tanky taste that cans do. (I used to cook
with canned stocks in the 1970s and later, but never found them very good
compared with any decent real stock.)
A ritual in many restaurants (and even certain trains I've ridden, with
traditional dining cars) is the pot full of fresh stock ingredients that
gets going in the morning, to use much later. (A shorter-term approximation
to the ancient "eternal pot" at the hearth, perpetually simmering, drawn
down and replenished. Giving us, I understand, indirectly [via "sop"] the
words "soup" and "supper.")
But I just freeze the stocks in convenient plastic containers in assorted
sizes. Preferably containers that are a little soft, so the block of stock
will pop out handily. If the stock is good and strong without reduction
(minimal water, long cooking e.g. 12-24 hours, carefully extracted) -- so
that it is full of gelatin and flavor -- I include some smaller portions,
around "deciliter" size (100ml, 3+ ounces), handy for making sauces.
-- Max
Max Hauser
|
| If the stock is good and strong without reduction ... I [freeze]
| some smaller portions, around "deciliter" size (100ml, 3+ ounces),
| handy for making sauces.
Like, for instance, when you have stuffed some split birds under the skin
with herb butter -- lots of fresh herbs, chives are a good component -- and
roasted them hot and fast, so there are sizzling buttery drippings in the
pan, with browned bits -- the drippings are good by themselves, but if you
want to deglaze all the flavor and browned bits from the roasting pan, throw
in a "puck" two of your fine frozen stock, and heat over a wide low flame,
while scraping the pan. Reduce as necessary. Good stuff.
Shaun aRe
group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you
use
> these to freeze the home-made chicken stock? Do you think it might take
on
> the pastic taste of the container?
>
> vegetables)?
>
> Dee
I make it frequently, and have done since I was about, 13 or 14 y/o to make
soups.
If the bones etc. you are starting with are raw, roast them first or the
results will lack depth and flavour IME.
I always crack open as many bones as I can or feel like, so the flavour of
the marrow can better escape.
I add whatever veggies I feel like, chopped up, any onion ends/skins, carrot
tops etc. that I may have left over from whatever else I was doing, then
cover with water, maybe about 1 cm over. I pour on boiling water from the
kettle, bring it to a rolling boil for a few minutes, turn down to a medium
high simmer and cover. I may or may not add salt before covering - depends
on how I feel. Leave it anywhere from 1/2 to 2 hours like that, depending on
what I want and how much time I have.
If you're going to freeze it, IME, it's best to do it in the smallest
individual amounts you tend to require it in - it's a bastard trying to cut
a 1/2 pint off a 4 pint lump! Also, if you let it cool too much before you
split it into freezing containers, it will all separate out and be harder to
split into amounts with all the same constituents.
To me, real home made chicken stock is invaluable, so much sweet flavour,
and it can be used in all sorts of recipes.
Shaun aRe - Or just dumped into a mug, nuked, and drunk down - hmmmm...
Shaun aRe
"Alexis" <alexisi...@aol.com> wrote in message
news:1120085818....@g49g2000cwa.googlegroups.com...
>
>
> Alexis wrote:
> >
> > Always. It's the only kind of chicken stock I'm willing to use. <snip>
>
> Sorry. That sounded terribly snotty.
Didn't to me at least - there isn't much one can buy that'll come near to a
good h/m chicken stock! And 'cubes' - who TF wants sodium 5 riboneucleaotide
and MSG, along with heaps of salt, in a stock? Nah, the suff is junk IMO.
> I didn't intend for it to come
> out quite like that. My only point was that chicken broth is generally
> more expensive for me to buy than it is it make, and the sodium and fat
> content is higher than what I make for myself.
I'm one of those that does not skim his chicken stock, unless the fat makes
up more than ~ 1/4 of it - I like the flavour and texture it adds.
Shaun aRe
Margaret Suran
Thank you. This sounds like a great recipe, but I do not think that I
will ever make it. I do not have a food processor. :o( I do not even
have a blender. :o( I do have many wooden spoons. :o)
I will find good use for the red wine in the ingredients list. :o)
Shaun aRe
"jmcquown" <jmcq...@bellsouth.net> wrote in message
news:CRLwe.6479$ho....@bignews6.bellsouth.net...
> Alexis wrote:
> I rarely add salt
> until I'm using the stock in a soup or other recipe and then adjust it at
> the end. I still prefer salting at the table whenever possible.
I agree with certain exceptions - if I'm making the stock to use right away
for something specific, I'll add a little less salt to the stock than I want
in the final dish. Also, I get the feeling that some salt added, helps with
flavour extraction, if my time is limited - may be an incorrect 'feeling'
but it's one I have nonetheless.
Shaun aRe
kilikini
"Dee Randall" <deed...@shentel.net> wrote in message
news:11c680d...@corp.supernews.com...
> How many of you-all actually make your own chicken stock/broth? This
group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you
use
> these to freeze the home-made chicken stock? Do you think it might take
on
> the pastic taste of the container?
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
>
> Thanks for any comments.
> Dee
>
>
>
I've had a touch of a flu-like bug, so bones are sitting in my fridge as we
speak, but I think today I'm going to start another batch of stock. You'd
be amazed at how often you use it. I make a batch about twice a month. I
use it in place of water for potatoes, rice, I steam veggies in it. It adds
flavor to everything.
kili
Dee Randall
"Shaun aRe" <shau...@zenlunatics.co.uk> wrote in message
news:42c3d275$0$36853$892e...@authen.white.readfreenews.net...
I have some 'organic' carrots which include the green tops. I've oft
wondered what I could do with these? I know that I can't use the whole
bunch, but do you ever save/freeze these tops (it wouldn't take many to add
to a pot of soup, right?)?
Dee
Dee Randall
on is leaving this fat and broth sitting to almost room temperature before
you can get to the skimming, right? As I'm not always on top of the timer,
I worry about letting it sit at room temperature too long.
Dee
Dee Randall
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in message
news:IcSwe.191834$w15.1...@tornado.tampabay.rr.com...
get to Fresh Fields/Whole Foods (my next trip sometime the middle of July)
to get my roaming/organic/chickens and put several of them in the freezer.
The last one I bought was delicious and someone here on this ng suggested to
buy several -- I'll do it.
Dee
zxcvbob
> How many of you-all actually make your own chicken stock/broth? This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock? Do you think it might take on
> the pastic taste of the container?
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
>
> Thanks for any comments.
> Dee
>
>
>
When I roast a large piece of meat in the Nesco roaster, I save all the
juice that cooks out. (and it's usually a lot) With beef and pork, I
thin it with a little water, and I save it for stock. (Beef stock
becomes onion soup, and I like to use pork stock when I make chili.)
When I roast a turkey, I save all the juice, plus I make a conventional
stock later with the bones, neck, gizzard, an onion, whole black pepper,
and bay leaves (etc.) Then mix the saved pan drippings with the stock.
I freeze this and use it in place of chicken stock.
Best regards,
Bob
kilikini
I've let mine sit overnight to cool to skim off the fat and I've never
gotten sick- more than once, too! Usually, I let it cool for hours, long
enough to put it into a secondary container, set it in the fridge and the
next morning the fat is really easy to skim off.
kili
sarah bennett
I add no salt to my stock.
my all-purpose stock recipe:
3 or 4 pounds of meaty bones (leftover poultry carcasses work well, but
i like to add fresh bones to that.)
a few carrots chopped ito big pieces
a parsnip or two cut into large pieces
a couple of onions, quartered with the skin on
a few ribs of celery, chopped large.
a few cloves of garlic, slightly smashed, but still whole.
fresh parsley
peppercorns
fresh thyme
bay leaf
for chicken or turkey stock, i also use fresh dill
for lamb stock, i often use rosemary and juniper berries
for beef stock i add a chopped tomato or two to the pan that goes into
the oven.
fish/shellfish stock gets mushrooms instead of carrots; sometimes i add
fennel and use a little white wine. fish stock only needs about 45
minutes or an hour to simmer; sweating the ingredients instead of
roasting them works better to develop a good flavor.
i roast the bones and veggies in my large stainless saute pan for about
a half hour, then transfer them into my stock pot. i deglaze the pan i
roasted the meat and veggies with a little water, then add that to the
stock pot with water to cover. I simmer the everything for about a half
hour, or until most of that icky white scummy stuff stops being released
from the meat, and skim it off. then i add the herbs and spices. keep
simmering with the lid half off until the liquid is a good color and
flavor and the meat is falling off the bones (3 hours or so for chicken,
longer for red meats.)
strain with cheesecloth; cool in large shallow containers; transfer to
stackable quart containers and label. freeze. I always use my own
chicken stock, but sometimes i use packaged (not canned!) beef stock, as
i tend to only make that when i can find neck bones cheap. Even my most
favored packaged stock has too much salt to my taste, though. I have
some meaty veal bones that i bought a few weeks ago and I'm gonna try to
make a small batch of demiglace today, to freeze for making sauces
instead of buying that perfect addition stuff.
--
saerah
"It's not a gimmick, it's an incentive."- asterbark, afca
aware of the manifold possibilities of the future
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
sarah bennett
sometimes I add hunks of ginger instead of bay and dill to my chicken
stock to use in asian-type soups.
sarah bennett
<snip>
> If you're going to freeze it, IME, it's best to do it in the smallest
> individual amounts you tend to require it in - it's a bastard trying to cut
> a 1/2 pint off a 4 pint lump! Also, if you let it cool too much before you
> split it into freezing containers, it will all separate out and be harder to
> split into amounts with all the same constituents.
>
>
> To me, real home made chicken stock is invaluable, so much sweet flavour,
> and it can be used in all sorts of recipes.
I freeze my stock in quart containers and defrost when necessary. I will
use up a quart of stock within a few days (If i *need* to use it up when
ive defrosted it to use less that a quart, then i use the remainder to
cook rice or other grains in.)
Sheldon
Cooling is much quicker when hot food is divided into multiple
containers, preferably shallow with large surface area; a couple of
roasting pans are ideal. And with frost free refrigerators there is no
harm with placing hot food directly into the fridge... with glass
shelves place a trivet underneath to increase air circulation which
will hasten cooling... to prevent condensation and further hasten
cooling do not cover containers until food is fully cooled.
With stock, spoilage is practically no risk at all when left out on the
counter to cool over night, but I recommend refrigerating immediately,
if for no other reason than the stock is not forgotten and it sits out
for days... this happens, often... folks get up the next morning and
rush off to work or wherever, and the stock, soup, stew, or whatever,
sits.
Sheldon
sarah bennett
> I'm one of those that does not skim his chicken stock, unless the fat makes
> up more than ~ 1/4 of it - I like the flavour and texture it adds.
>
I skim the scum that rises at the start of cooking, but I do not strain
off the fat. when i defrost the stock, I often use the schmaltz to cook
with. (VERY tasty in grain dishes and matzah balls, especially!)
sarah bennett
>
<snip tomato sauce recipe>
> Thank you. This sounds like a great recipe, but I do not think that I
> will ever make it. I do not have a food processor. :o( I do not even
> have a blender. :o( I do have many wooden spoons. :o)
>
> I will find good use for the red wine in the ingredients list. :o)
If you have a potato masher, you can use that. the sauce will be a
little chunkier, but you can control that by chunking the veggies smaller.
Frogleg
<deed...@shentel.net> wrote:
>How many of you-all actually make your own chicken stock/broth?
>
>Is there a ratio of chicken carcass to water (before one adds their own
>vegetables)?
I make stock fairly otten. I only like white-meat chicken, so when I
buy bone-in breasts, I trim them myself, and use the bones and
adhering meat (uncooked) for stock. Add carrot, celery, & onion (or
leek, if I'm lucky), and water to cover generously. Making your own
stock is a good way to control salt & fat. I use freezer bags for
storage.
~patches~
> How many of you-all actually make your own chicken stock/broth? This group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you use
> these to freeze the home-made chicken stock? Do you think it might take on
> the pastic taste of the container?
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
>
> Thanks for any comments.
> Dee
>
>
>
I make my own chicken stock and broth. I don't really measure so can't
tell you a ratio. Fresh herbs add a nice flavour and leaving the onion
skin on gives a nice colour. I either freeze or can depending on how
large a batch I make. If using the freezer containers, be sure to leave
a good amount of head space. Otherwise the stock expands enough to
pop the lid off.
Karen AKA Kajikit
>How many of you-all actually make your own chicken stock/broth? This group
>turned me on to saving tomato sauce in the zip-loc squarish stackable
>plastic containers. I believe they hold about 2-3 cups each. Would you use
>these to freeze the home-made chicken stock? Do you think it might take on
>the pastic taste of the container?
>
>Is there a ratio of chicken carcass to water (before one adds their own
>vegetables)?
>
>Thanks for any comments.
>Dee
>
I used to make chicken stock all the time, and of course you can
freeze it in those containers. It's fine... Just toss the chicken
carcasses (or necks, or backs) into the pot, add whatever scrap
veggies you have left (celery, carrots, onion, tomato) and cover them
with water, then simmer all afternoon.
I don't make stock any more because we only have a tiny freezer, but
there's a 'cheating' way to do it. Take your nice roasting chicken and
put it into a deep-sided roasting dish. Add onions, celery and carrots
and fill the pan with water, then roast it as usual. You end up with a
wonderfully tender chicken, surrounded by a rich chicken stock that
you can put in a jug and use to make risotto etc at your convenience.
--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Karen AKA Kajikit
<deed...@shentel.net> wrote:
>I think the skimming off of fat is one of the things that discourages me --
>on is leaving this fat and broth sitting to almost room temperature before
>you can get to the skimming, right? As I'm not always on top of the timer,
>I worry about letting it sit at room temperature too long.
>Dee
>
>
Chuck the whole lot in the fridge and cool it there - when it's cold
the fat sets up nicely and you can just lift it off with a spoon
instead of worrying about 'skimming' it!
Ranee Mueller
"Dee Randall" <deed...@shentel.net> wrote:
> You've all convinced me! I'm going to try making my chicken stock after I
> get to Fresh Fields/Whole Foods (my next trip sometime the middle of July)
> to get my roaming/organic/chickens and put several of them in the freezer.
> The last one I bought was delicious and someone here on this ng suggested to
> buy several -- I'll do it.
You can also chuck the whole lot in your crock pot and let it cook
overnight, then put that in the fridge to cool and take the fat out of
it then. This is usually what I do after Thanksgiving dinner. :)
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
~patches~
I use stock in place of water when cooking rice. Why use water when you
can use something that will add a bit more flavour :)
Leila
Dearest Margaret - a basic marinara is so little trouble, it's hardly
worth it to buy the stuff in a jar.
Sweat a chopped onion and some garlic (2 cloves smashed? More? Your
taste) in some olive oil - that means on a medium-low heat. I'd add the
garlic toward the end of the sweating period. When the onion starts to
look nice and translucent but not browned or blackened (never!), add a
28 oz. can of tomatoes, juice strained and reserved, the best quality
you can find but even plain old generic tomatoes will do. They can
have basil or not. Chopped or whole. If whole, break them up with your
spoon, right in the pan. Bring to a boil, lower to a simmer and cook
for at least ten minutes; twenty is good for more even consistency. If
it looks too dry and might scorch, add some of reserved tomato juice.
If you don't want to have lumps and you don't have a food processor or
a food mill, mash up the tomatoes with a potato masher.
I always add basil, thyme and oregano; of course salt (at least a half
teaspoon, if not more) and fresh ground black pepper. Fresh chopped
basil stirred in just before turning off the heat is also nice. A pinch
or two of sugar may balance out acidity if desired. (The Sephardim add
a teaspoonful of sugar to their tomato sauces, and cinnamon or allspice
rather than basil/thyme/oregano- according to Claudia Roden).
This is the most basic tomato sauce you can get, and needs only a
knife, pan and spoon for equipment. Variations after that are infinite
but one simple one is to stir in pitted chopped black olives (Greek or
Italian, not California style).
Hope this helps
Leila
Leila
Dee Randall wrote:
> How many of you-all actually make your own chicken stock/broth?
I have done it in a regular stove top stockpot, my crockpot, and now
I'm sold on the pressure cooker.
When I get a cut up chicken I save the wings; or if I'm spatchcocking a
whole chicken I save the back - all in the freezer.
Frozen parts go into the stock pot - guesstimate when there's about 4
pounds worth. Quartered onion, chopped celery and carrot, parsley, bay
leaf, peppercorns. Cover that with water until it reaches the max fill
line in the PC. Lock down the lid, bring up to pressure and cook for 30
minutes. Turn off flame and let pot cool off naturally - needs the
extra cooking time. When the valve collapses you can open, strain and
cool. Cooling off takes longer than actual cooking, I find...
If there's an extra piece of roast chicken from last night lying
around, or some extra roasted veggies I don't plan to eat, I might add
those for flavor but this rarely happens.
Leila
salgud
isn't even close. Right now in my freezer I've got chicken, beef and
fish stock. I make the stock the same way others have suggested, but I
cook it down to a concentrate that will just fill one ice cube tray. I
put it in the ice cube tray and freeze it, then put the cubes in a
plastic bag and mark the date. Keeps about 6 months. When I need some
stock, I just get out as my cubes of concentrate as I need.
I started cooking duck for Thanksgiving 2 years ago, and now I make
duck stock with the carcasses after the holiday. UMMMMMM! Duck stock
gives such a rich, hearty flavor to things.
I could never go back to store bought stocks!
kilikini
"sarah bennett" <anis...@sbcglobal.net> wrote in message
news:4ZTwe.1415$4m3...@newssvr19.news.prodigy.com...
> Bob wrote:
> > Jill volleyed:
> >
> >
>
> sometimes I add hunks of ginger instead of bay and dill to my chicken
> stock to use in asian-type soups.
>
> --
>
> saerah
>
Oooooooooh, Saerah, I never thought of that! I have to make stock today;
I'm going to use your idea since I already have some "regular" stock on
hand. Thank you! That will be great in stir-fry.
kili
sf
> sf wrote:
>
> > On Wed, 29 Jun 2005 17:46:39 -0500, Bill wrote:
> >
> >
> >> Being class there's no fear of the
> >> stock taking on a taste from the container.
> >
> >
> >
> > What does "being class" mean?
>
> typo for "being glass.."
wheew. I really thought I was missing a deeper meaning!
Margaret Suran
sarah bennett wrote:
> Margaret Suran wrote:
>
>>
> <snip tomato sauce recipe>
>
>> Thank you. This sounds like a great recipe, but I do not think that I
>> will ever make it. I do not have a food processor. :o( I do not even
>> have a blender. :o( I do have many wooden spoons. :o)
>>
>> I will find good use for the red wine in the ingredients list. :o)
>
>
> If you have a potato masher, you can use that. the sauce will be a
> little chunkier, but you can control that by chunking the veggies smaller.
>
Psss, don't let anybody hear you, I do not really want to make tomato
sauce. The dry red wine is gone and the rest of what goes into the
sauce is not all that exciting. And, no I do not have a real potato
masher, either, the kind with the holes, but I do have one with a
heavy, elongated "S" shaped wavy wire. The "S's" make up the part
with which to mash the potatoes. It is a perfect tool for someone who
likes very lumpy mashed potatoes.
Thank you for your help. M
Margaret Suran
Dee Randall wrote:
>
> I have some 'organic' carrots which include the green tops. I've oft
> wondered what I could do with these? I know that I can't use the whole
> bunch, but do you ever save/freeze these tops (it wouldn't take many to add
> to a pot of soup, right?)?
> Dee
>
>
You need a bunny rabbit. Or two, so the first one will not be lonely.
They love carrot tops and the carrot roots as well. They are cute
and a pleasure to hug when you feel sad. M
sarah bennett
cool! it was in one of the 'frugal gourmet' books, and it worked so well
for my "chinese" and "thai" soups. This thread inspired me to clear out
the freezer. have lamb and shrimp stock cooking righ tnow, and when the
lamb stock is done, I'm making a reduced brown veal stock. the freezer
will be full again, but at least it will be with more readily usable
stuff :)
Dee Randall
"Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
news:da1av...@news2.newsguy.com...
There are soooo many rabbits, possums, deer, squirrels, groundhogs, snakes,
chipmunks, turtles, frogs, mice, skunks, possibility of bear, that one or
all of them are on the food chain for the other. I discovered some years
ago not to encourage any more. But it is indeed a sweet thought.
Dee
Terrel
other recipes already posted here.
I still remember the day that I made a wonderful chicken stock. The
ingredients were almost all organically produced/grown, including the
chicken, veggies, etc. When it was done I poured it through a
strainer -- but I forgot to put a bowl under the strainer first. I've
never made that mistake again.
Terrel
--
Spamblocker in address. If you must reply by e-mail,
remove the last three letters of the alphabet and .invalid
Nexis
> How many of you-all actually make your own chicken stock/broth? This
> group turned me on to saving tomato sauce in the zip-loc squarish
> stackable plastic containers. I believe they hold about 2-3 cups each.
> Would you use these to freeze the home-made chicken stock? Do you think
> it might take on the pastic taste of the container?
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
>
> Thanks for any comments.
> Dee
>
Dee,
I make stock about once a month. I get a stewing hen, and if you can find
them, they do make the most flavorful broth. Then I add some backs and necks
from the butcher. An onion, quartered. Celery, leaves and all. The leaves
actually add a lot of flavor. A carrot or two...some folks like more, but I
don't care for the sweetness myself. A couple bay leaves. And of course some
peppercorns.
A salt and pepper the backs and necks and if I'm cutting the hen, that
too...then I throw it all in the oven at 425* or so just until they start to
brown. It makes the stock a bit darker, but it's another layer of flavor
that I love.
The usual, simmer all day, strain, etc. When the stock is finished I pour
some into a quart container, some into 1 cup containers, and fill 2 ice cube
trays. Freeze all of the above. The containers, I lid and leave as is. The
ice cube trays are emptied into a Ziploc baggie. These are perfect for when
you're sautéing veggies, or need a touch more liquid in a dish, or if you're
my daughter, cooling off hot soup. lol
I've never noticed any off taste from the containers.
kimberly
nadiarosina
The rest of the time, I use Pacific Organic Chicken Stock in a box and
put in some fresh ingredients to make it taste more like a
long-simmered stock. I don't like the taste of plastic or cans on the
food, so I refrigerate the leftovers if any and use it within 3 days.
It's not that hard to make, so I don't bother with freezing large
quantities. Let me know if you need any recipes.
Nadiarosina
Peter Aitken
news:1120165478.4...@g14g2000cwa.googlegroups.com...
>I make my own stock 90% of the time - two kinds: regular and Chinese.
> The rest of the time, I use Pacific Organic Chicken Stock in a box and
> put in some fresh ingredients to make it taste more like a
> long-simmered stock. I don't like the taste of plastic or cans on the
> food, so I refrigerate the leftovers if any and use it within 3 days.
> It's not that hard to make, so I don't bother with freezing large
> quantities. Let me know if you need any recipes.
I saw some taste tests of commercial chicken stocks and recall that Pacific
Organic got very poor grades. It's probably expensive too. Yuo might want to
try some others. I was surprised to find that good old Swansons is really
good.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
Goomba38
America's Test Kitchen/Cooks Illustrated did blind taste testing and
you're correct. That Pacific Organic was said to taste like dirty bath
water or something? The top rated purchased stock was Swanson's Organic
Chicken Stock. Even the regular Swanson's rated low compared to this
Organic version.
Goomba
Ranee Mueller
"Peter Aitken" <pai...@CRAPnc.rr.com> wrote:
> I saw some taste tests of commercial chicken stocks and recall that Pacific
> Organic got very poor grades. It's probably expensive too. Yuo might want to
> try some others. I was surprised to find that good old Swansons is really
> good.
I've seen those tests, too. Since I rely on what tastes good to me
and not to some taste testers who aren't going to eat my food, I still
buy Pacific Organic to keep for when I don't have any in the freezer.
Peter Aitken
news:raneemdonot-D8B1...@news.isp.giganews.com...
> In article <cEZwe.77831$XQ.11...@twister.southeast.rr.com>,
> "Peter Aitken" <pai...@CRAPnc.rr.com> wrote:
>
>> I saw some taste tests of commercial chicken stocks and recall that
>> Pacific
>> Organic got very poor grades. It's probably expensive too. Yuo might want
>> to
>> try some others. I was surprised to find that good old Swansons is really
>> good.
>
> I've seen those tests, too. Since I rely on what tastes good to me
> and not to some taste testers who aren't going to eat my food, I still
> buy Pacific Organic to keep for when I don't have any in the freezer.
>
> Regards,
> Ranee
>
Of course you have to use your own taste as the final judge. But results of
a taste test can be a useful guide to trying things you might not have tried
otherwise.
--
Peter Aitken
Dee Randall
"Peter Aitken" <pai...@CRAPnc.rr.com> wrote in message
news:cEZwe.77831$XQ.11...@twister.southeast.rr.com...
use up on of the last of my small cans of broth - with trepidation because I
was making a new recipe and winging it a bit. Basically the recipe is
'hominy corn chowder' on the back of a goya package of dried hominy. Whereas
it called for two cups of milk, I added the can of chicken broth, plus 2
cups of milk (consisting of 3/4 cup cream and the rest milk). I added a
clove of garlic and fresh thyme and parsley and used Canadian Bacon instead
of regular bacon (frying it with the onion in some OO), and carrots instead
of potatoes. Funny, but I could NOT taste the chicken broth at all, which
usually makes me gaggey. The brand is College Inn and has a long list of
ingredients in it. But I am not going to be buying chicken broth in a can
again. All your replies have really been helpful.
Dee
Arri London
Dee Randall wrote:
>
> "Arri London" <bio...@ic.ac.uk> wrote in message
> news:42C32F59...@ic.ac.uk...
> >
> >
> > Dee Randall wrote:
> >>
> >> How many of you-all actually make your own chicken stock/broth? This
> >> group
> >> turned me on to saving tomato sauce in the zip-loc squarish stackable
> >> plastic containers. I believe they hold about 2-3 cups each. Would you
> >> use
> >> these to freeze the home-made chicken stock? Do you think it might take
> >> on
> >> the pastic taste of the container?
> >>
> >> Is there a ratio of chicken carcass to water (before one adds their own
> >> vegetables)?
> >>
> >> Thanks for any comments.
> >> Dee
> >
> > LOL we make a batch every week. Normally it gets used up before it needs
> > to be frozen; soup with Chinese noodles is a frequent late supper for
> > me.
> >
> > No particular ratio of chicken to water. If it's too thin easy enough to
> > boil down a little.
>
> Thanks for all the good inspiration and information. Yikes, I just can't
> take the canned anymore. I haven't used canned chicken broth in years,
> (I've used vegetable broth); but I bought a number of cans and they're just
> sitting there after only using a few. I know, Rachel Ray uses cans upon cans
> of it, but --
> Dee
The canned broth is far too salty and has an unpleasant aftertaste.
There is a reason why we make chicken stock every week. Our oldest cat
is on a 'special' diet of meat or fish and rice (plus the occasional
lick of chicken or pork fat). It's easiest to poach chicken (or pork or
fish); the entire family get the broth and the meat. Everyone wins LOL.
jmcquown
> kilikini wrote:
>> "sarah bennett" <anis...@sbcglobal.net> wrote in message
>> news:4ZTwe.1415$4m3...@newssvr19.news.prodigy.com...
>>
>>> Bob wrote:
>>>
>>>> Jill volleyed:
>>>>
>>>>
>>>
>>> sometimes I add hunks of ginger instead of bay and dill to my
>>> chicken stock to use in asian-type soups.
>>>
>>> --
>>>
>>> saerah
>>>
>>
>>
>>
>> Oooooooooh, Saerah, I never thought of that! I have to make stock
>> today; I'm going to use your idea since I already have some
>> "regular" stock on hand. Thank you! That will be great in stir-fry.
>>
>
> cool! it was in one of the 'frugal gourmet' books, and it worked so
> well for my "chinese" and "thai" soups.
I have a letter from "The Frug" :)
Bob
> You've all convinced me! I'm going to try making my chicken stock after I
> get to Fresh Fields/Whole Foods (my next trip sometime the middle of July)
> to get my roaming/organic/chickens and put several of them in the freezer.
> The last one I bought was delicious and someone here on this ng suggested
> to buy several -- I'll do it.
I don't remember seeing that suggestion, but I completely agree with it. I
roast three or four chickens at a time: If I've got to heat the kitchen up,
why not do it only ONCE?
Bob
Bob
> I use stock in place of water when cooking rice. Why use water when you
> can use something that will add a bit more flavour :)
The chilling thing about the quoted passage is that I think Rachael Ray
uttered those exact words. (Well, maybe "chirped" is a better description
of what she did.)
Bob
Damsel
> I still remember the day that I made a wonderful chicken stock. The
> ingredients were almost all organically produced/grown, including the
> chicken, veggies, etc. When it was done I poured it through a
> strainer -- but I forgot to put a bowl under the strainer first. I've
> never made that mistake again.
Been there, done that. It's a mistake you make exactly once. If you do it
more than once, you're even more scatter-brained than I am. :)
Carol
--
Coming at you live, from beautiful Lake Woebegon
Shaun aRe
>
> "Shaun aRe" <shau...@zenlunatics.co.uk> wrote in message
> news:42c3d275$0$36853$892e...@authen.white.readfreenews.net...
> carrot > tops etc. that I may have left over from whatever else I was
doing,
> then
> > cover with water,
>
> I have some 'organic' carrots which include the green tops. I've oft
> wondered what I could do with these?
Throw them into your stock pan.
> I know that I can't use the whole
> bunch, but do you ever save/freeze these tops (it wouldn't take many to
add
> to a pot of soup, right?)?
> Dee
Heheheh, chance would be a fine thing! No, all that isn't used right away
for a stock goes into the composter - we haven't the freezer room for things
like that, or the house room to have more freezer room either, heh... ugh!
Don't know about making a soup out of the tops, other than using them for
the stock base, sorry.
Shaun aRe
Brick
On 29-Jun-2005, "Dee Randall" <deed...@shentel.net> wrote:
> How many of you-all actually make your own chicken stock/broth?
I make all of my own chicken and beef stock.
> This
> group
> turned me on to saving tomato sauce in the zip-loc squarish stackable
> plastic containers. I believe they hold about 2-3 cups each. Would you
> use
> these to freeze the home-made chicken stock?
yes.
> Do you think it might take
> on
> the pastic taste of the container?
No. At least mine don't.
>
> Is there a ratio of chicken carcass to water (before one adds their own
> vegetables)?
At this point, you have to decide if you are making stock or broth.
Broth is produced when you simmer a whole bird(s) until the meat is falling
off the bone tender. then you remove the meat. You may or may not add
vegetables (usually mira poir) and a bouquet garni while the meat is
cooking,
but you will add them to the broth at some point and cook them until done.
Stock is made from roasted carcasses and or parts including necks, backs,
wingtips etc. along with the usual mira poir and bouquet garni.
The amount of water you use is not particularly critical as long as the
solids
are covered until they are done.
You will expect to make broth in an hour or so. Expect four or more hours to
make stock.
In any case the broth or stock will be strained and can then be adjusted
with water for the strength you prefer.
>
> Thanks for any comments.
> Dee
I usually make up about four quarts of stock at a time and can it in quart
jars.
I never make broth.
If you have the freezer space, you can save your parts/pieces in a plastic
bag over a couple of months or more. I save poulty, pork, beef and sea-
food in separate baggies.
--
The Brick® said that (Work harder; millions on welfare depend on you. )
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----
Sheldon
Dee Randall wrote:
> "Peter Aitken" <pai...@CRAPnc.rr.com> wrote in message
> news:cEZwe.77831$XQ.11...@twister.southeast.rr.com...
> > "nadiarosina" <nadia...@gmail.com> wrote in message
> > news:1120165478.4...@g14g2000cwa.googlegroups.com...
> >>I make my own stock 90% of the time - two kinds: regular and Chinese.
> >> The rest of the time, I use Pacific Organic Chicken Stock in a box and
> >> put in some fresh ingredients to make it taste more like a
> >> long-simmered stock. I don't like the taste of plastic or cans on the
> >> food, so I refrigerate the leftovers if any and use it within 3 days.
> >> It's not that hard to make, so I don't bother with freezing large
> >> quantities. Let me know if you need any recipes.
> >
> > I saw some taste tests of commercial chicken stocks and recall that
> > Pacific Organic got very poor grades. It's probably expensive too. Yuo
> > might want to try some others. I was surprised to find that good old
> > Swansons is really good.
> >
> >
> Since I've been 'reading' all the ng answers to my OP, today I decided to
> use up on of the last of my small cans of broth - with trepidation because I
> was making a new recipe and winging it a bit. Basically the recipe is
> 'hominy corn chowder' on the back of a goya package of dried hominy.
Goya brand powdered chicken bouillon is in my opinion an excellent
product, better than any of the canned versions and definitely better
chicken flavor than any from-scratch stock made with scraps... stock
made with scraps has no chicken flavor whatsoever, tastes only of
whatever flavorings one adds and often times so much salt is necessary
before it tastets like anything one may as will not bother. If I don't
have the real deal made from whole chicken when I only need a small
quantity I use Goya. Goya beef bouillon is pretty good too. I don't
care for their ham flavored bouillon. I think most Goya products are
superiour to other brand's counterparts
Sheldon
Dee Randall
"Sheldon" <PENM...@aol.com> wrote in message
news:1120258960.6...@o13g2000cwo.googlegroups.com...
Thanks for the tip, Sheldon. I've not bought any dried/cubed boullion for
years, but I'll definitely try it. What the hey, nothing to lose,
everything to gain. So, is this powdered bullion actually in a jar, and you
can scoop out your own quantity of say, 1/2 tsp, etc.?
Dee
Sheldon
Goya bouillon is packed in foil envelopes that you can fold down if you
only use part (each envelope makes 2 cups, or to taste), in cardboard
cartons; there are various sizes, 8 pack, 16 pack, and 36 pack (the 8
pack is usually a buck) I try to buy the largest size because there is
a substantial savings (about
25%) but it's not easy to find that size except at major Hispanic
markets.
Sheldon
Dee Randall
Global Market in Manassas, VA. I shop there, it'll be there. They carry
all sorts of Goya products.
Dee
Dee
al...@webtv.net
I picked this up from some tv chef.
Brick
On 1-Jul-2005, "Dee Randall" <deed...@shentel.net> wrote:
> "Sheldon" <PENM...@aol.com> wrote in message
> news:1120258960.6...@o13g2000cwo.googlegroups.com...
> >
> >
> > Dee Randall wrote:
> >> "Peter Aitken" <pai...@CRAPnc.rr.com> wrote
<snip>
> >
> >
> > Goya brand powdered chicken bouillon is in my opinion an excellent
> > product, better than any of the canned versions and definitely better
> > chicken flavor than any from-scratch stock made with scraps... stock
> > made with scraps has no chicken flavor whatsoever, tastes only of
> > whatever flavorings one adds and often times so much salt is necessary
> > before it tastets like anything one may as will not bother. If I don't
> > have the real deal made from whole chicken when I only need a small
> > quantity I use Goya. Goya beef bouillon is pretty good too. I don't
> > care for their ham flavored bouillon. I think most Goya products are
> > superiour to other brand's counterparts
> >
> > Sheldon
>
> Thanks for the tip, Sheldon. I've not bought any dried/cubed boullion for
>
> years, but I'll definitely try it. What the hey, nothing to lose,
> everything to gain. So, is this powdered bullion actually in a jar, and
> you
> can scoop out your own quantity of say, 1/2 tsp, etc.?
> Dee
The Goya Chicken Bullion that I have is granular and is packed in boxes
containing 8 packets of ~ 3/8 Oz (10 grams) each. By size they look like
about one
tablespoonful. The box says each packet is equal to one boullion cube.
One gram of product contains 240 mg of sodium or 24%. Each packet/
cube = 10 grams of product = 2400 mg of sodium = the maximum
recommended sodium allotment for a healthy adult without a history
of heart disease. I'll pass. My limit is 1500 mg/day.
Reference Goya Powdered Chicken Boullion Nutrition Facts and
http://www.nhlbi.nih.gov/
I can't disagree with Sheldon. I love Goya products. They just don't love me
back.
--
The BrickŽ said that (Work harder; millions on welfare depend on you. )
Arri London
If you don't find that, Knorr chicken boullion, made in Mexico or
Central America is a good powder too.
sarah bennett
"better than boullion" is better, tho.
Sheldon
Brick Bastard BLUFFER wrote:
> "Dee Randall" wrote:
>
> > How many of you-all actually make your own chicken stock/broth?
>
> I make all of my own chicken and beef stock.
>
> > Is there a ratio of chicken carcass to water (before one adds their own
> > vegetables)?
>
> At this point, you have to decide if you are making stock or broth.
>
> Broth is produced when you simmer a whole bird(s) until the meat is falling
> off the bone tender. then you remove the meat. You may or may not add
> vegetables (usually mira poir)
<rest of the Brick Bastard BLUFFER'S phoney baloney crapola snipped
before I puke>
Actually broth is clarified stock DUH and doesn't need to be chicken,
anyone ever heard of "beef broth"... and wtf kinda Greek is "mira
poir"... methinks you're living in the recesses of your own widdle
delusional schizo mind... SHUT THE FUCK UP ALREADY WITH YOUR
KNOW-NOTHING NONSENSE! ENOUGH! What a phucking phoney phood tv addict
this Brick Bastard BLUFFER, sheesh.
Sheldon
sf
> > Thanks again. There's a major Hispanic/Asian market about 55 miles away.
> > Global Market in Manassas, VA. I shop there, it'll be there. They carry
> > all sorts of Goya products.
>
> If you don't find that, Knorr chicken boullion, made in Mexico or
> Central America is a good powder too.
It comes in a bottle, so you can use as much or as little as you want.
Something else to look for is: Knorr
Caldo de Tomate con Sabor de Pollo
(Tomato Bouillon with Chicken Flavor)
Which is the secret ingredient for "spanish rice" in many home
kitchens.
Hal Laurent
Even if you don't have enough spare duck carcasses to make a batch of stock,
adding what you have to the chicken parts helps the stock tremendously.
Turkey legs and necks are good additions as well.
When I make a batch of poultry stock, I use whatever scrap backs, wing tips,
carcasses, etc. I've saved in the freezer, augmented by whatever turkey or
chicken parts are marked down at the supermarket 'cause their sell-by date
is tomorrow.
I use to freeze the stock, but since I got a pressure-canner a few years ago
I now can the poultry stock in pint jars, thus freeing up precious freezer
space.
Hal Laurent
Baltimore
Arri London
sarah bennett wrote:
>
> Arri London wrote:
><snip>
> >>>
> >>
> >>Thanks again. There's a major Hispanic/Asian market about 55 miles away.
> >>Global Market in Manassas, VA. I shop there, it'll be there. They carry
> >>all sorts of Goya products.
> >>Dee
> >>Dee
> >
> >
> > If you don't find that, Knorr chicken boullion, made in Mexico or
> > Central America is a good powder too.
>
> "better than boullion" is better, tho.
>
> --
>
> saerah
Never heard of it. Is it vegetarian?
Arri London
We buy the large glass jar of the Knorr and only the smaller jar of the
tomato base. They are both excellent for quick broths.
sarah bennett
i do not believe so.
sf
> We buy the large glass jar of the Knorr and only the smaller jar of the
> tomato base. They are both excellent for quick broths.
:) There is a large bottle of the tomato base in this house and no
regular. We tend to use canned chicken broth instead. Can't say why.
Arri London
Couldn't say why either. The canned stuff is just downright unpleasant
LOL.
nina
sf wrote:
> Something else to look for is: Knorr
> Caldo de Tomate con Sabor de Pollo
> (Tomato Bouillon with Chicken Flavor)
> Which is the secret ingredient for "spanish rice" in many home
> kitchens.
They make a Jamom con Calabaza thats pretty good too, good in bean
dishes.
Arri London
sf wrote:
> :)
> Hasn't your mother ever told you that people who live in glass houses
> shouldn't throw stones?
ROTFL! As long as the glass house has good boullion powder I don't mind
one bit.