On Oct 25, 2:14 am, wrote:
On Thu, 25 Oct 2007 02:51:56 GMT, "





wrote:

On 24-Oct-2007, Cameron Moore wrote:

On Tue, 23 Oct 2007 22:37:15 -0700, Dave Bugg wrote:

Guv Bob wrote:
"Dave Bugg" wrote in message
...

snippity doo dah

Spatch-cocked, not spatch-cooked. Here's a visual explanation:
http://www.nakedwhiz.com/spatch.htm

Thanks for that link Dave. I've done spatch-cocked before, or so I
thought. I've never removed the backbone with the 2nd cut. I will try
that next time.

seymour

Hey seymour! Save them backbones you cut out and add them to
wingtips you might have saved. Don't forget the ribcages after you
cut the breasts loose either. When you get enough, add some
mirapoir and cook up a bunch of chicken stock. You can't buy
stock as good as you can make.

'course I have more time then brains so maybe it doesn't apply.

Normally, I don't much muck with the spelling of others (my own is bad
enough), but if one wants results from google on the subject, one
would do better with "mirepoix", and it is 2:1:1 of onions, carrots &
celery, respectively. Not sure it's by weight, or by volume of
similar sized pieces, but i use the latter, and have had good results.

('Trinity', a 2:1:1 of onion, bell pepper, & celery, also works well.)

As far as stock goes, i heartily concur with your advice - I always
save the bones & cartilage when I serve chicken, and when I have
enough. Sure, other people have gnawed & handled them, but they're
going to be simmered for several hours, and then cooked again when I
cook with it - unless there's been some other contaminaion, I don't
see a problem.

Just remember to simmer, and don't boil them. Boiling can leach out
some less appetzing flavors. Don't forget to cover the pot so it
doesn't go dry and wreck your pot while you ain't looking.

The easy way to know you're done, is to spoon a little into a small
container, and chill it - if it gets jelly-like after it cools down,
you've got stock.

once you are satisfied with your product, strain it, and I reccomend
that you refrigerate your stock overnight. This allows the chicken
fat to rise to the top & solidify into what some call 'schmaltz'.
This can also be used for cooking, or can be discarded.

If you have no immediate plans for your stock, it's handy to pour it
into plastic containers & freeze, then pop 'em out & store in zip-top
bags. I like to freeze measured cups & pints, so I can just grab a
block & go, but YMMV.

Hope that helps _someone_... G

Oh, and Dave? Thanks for the link, it looks useful. Nice to know
they think well of the lump I've been using.

Regards,

--
Rusty the bookman

Minion of Phil #0001
You don't understand the power of the insufficiently lit side.

Yes, makin' mock o' uniforms that guard you when you sleep
Is cheaper than them uniforms, and they're starvation cheap
- Kipling- Hide quoted text -

- Show quoted text -

Best chicken stocks I've ever made are made using chicken feet. (The
more ethnic markets have them, as well as some grocery stores. Use
your right on method from above. Take the feet, roast in the oven in
a single layer at 325° with some carrots and celery; for 35 mins or
so, until beginning to turn golden. Add it all to your stock pot
filled with cold water, careful not to boil.

Makes rich gelatinous stock.
(Hopefully not too off topic.)
Pierre