I've been making chicken stock with miscellaneous raw backs, necks,
wings and so forth. Sometimes I use the crockpot, sometimes the ultra
low burner on my range.

I like to butterfly a chicken, take the back out, and roast it, then
save the back in the freezer for stock.

Last week I made stock using the carcass of a whole, unbutterflied,
roasted chicken, plus another raw chicken back. I also used the
leftover roasted onion, and scraped all the gelatinous juices out of
the pan into the stock.

Amazing chicken broth! Wonderful depth of flavor - a broth you'd want
to drink hot all by itself, with just a little salt.

Why did it take me so long to use the roasted chicken carcass? Why
have I been throwing out those cooked carcasses for so long? I've
always felt a pang of guilt, too. Now I know why.

And I knew from working in a culinary school that the best brown stock
starts with roasting the bones. One of the students showed me a tray
of beef and veal bones when I was giving a kitchen tour. I know the
theory (I read the c-school texts), I've seen the practice. Why has it
taken 8 years for me to do it at home?

Never again will I throw out a chicken carcass. (okay, maybe
sometimes. We eat a lot of chicken)

Hubby said "it's just like mom's". And she's a good cook - I take this
as a compliment.

Signed,

Chicken Soup Mama

(Leila A.) writes:

Why did it take me so long to use the roasted chicken carcass?

How long have you been an rfc participant? Every year around Thanksgiving
there are major discussions regarding what to do with the turkey carcass,
whereas at least a dozen people will wax profusely and in great detail of their
roast turkey frame stocks and soups.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article ,
(PENMART01) wrote:

(Leila A.) writes:

Why did it take me so long to use the roasted chicken carcass?

How long have you been an rfc participant? Every year around Thanksgiving
there are major discussions regarding what to do with the turkey carcass,
whereas at least a dozen people will wax profusely and in great detail of
their
roast turkey frame stocks and soups.

I've been making turkey carcass soup for years. It's one of the
highlights of the holiday. Once or twice it's wound up being turkey
pho, which works very well.

Leila, hope all is well in the realm of tabbouli.

Cindy

--
C.J. Fuller

Return address to the present tense to email me

Cindy Fuller wrote:

In article ,
(PENMART01) wrote:

(Leila A.) writes:

Why did it take me so long to use the roasted chicken carcass?

How long have you been an rfc participant? Every year around Thanksgiving
there are major discussions regarding what to do with the turkey carcass,
whereas at least a dozen people will wax profusely and in great detail of
their
roast turkey frame stocks and soups.


Ah yes, thanks for reminding me one reason why I never made chicken
carcass stock before.

I happen to loathe turkey carcass soup.

My mother made it for years. I always hated it.

My MIL, an excellent cook, insists that HER turkey carcass soup doesn't
have that old dead turkey flavor. She's wrong. Sometimes I think my
permanent mild allergies/stuffy sinuses have utterly ruined my palate,
but when it comes to turkey carcass stock/soup, that smeller is still
working.

Yuk.

So I believe I have found the answer to why I never used the chicken
carcass in soup before.


I've been making turkey carcass soup for years. It's one of the
highlights of the holiday. Once or twice it's wound up being turkey
pho, which works very well.

I've heard of this - and turkey whataya call it, that sludgy porridge
you get in late night CHinese restaurants. Not willing to try it.

Leila, hope all is well in the realm of tabbouli.

Yes, we're thriving, thank you, and the Greensboro parental units have
bought property on the west lip of the continent and are busy making
tabbouli about three times a week. Older son thinks grandpa's house
means tabbouli.

Leila

Cindy

--
C.J. Fuller

Return address to the present tense to email me