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Posted to rec.food.cooking
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chicken stock revisited
On Tue, 26 Feb 2019 14:10:10 -0500, Bruce >
wrote:
>Ophelia used his keyboard to write :
>> Sheldon wrote:
>>
>> wrote in message ...
>>
>>>On Monday, February 25, 2019 at 8:30:10 PM UTC-6, U.S. Janet B. wrote:
>>>>
>>>> On Mon, 25 Feb 2019 21:23:28 -0500, wrote:
>>>>
>>>> >A !2 qt is my smallest stock pot, for major chicken stock I use my 24
>>>> >qt stock pot, it'll hold three large roasting chickens. My favorite
>>>> >is my 18 qt French style stock pot, a deep and narrow voluptuous
>>>> >PIAZZA... no cookware is better.
>>>>
>>>> Do you bail the contents of those 18-24 pots? I can't imagine anyone
>>>> lifting a full pot down off the stove.
>>>>
>>>He probably uses a 3 quart pot for his 'dipper.' ;-) I can't imagine
>>>anyone making that much stock unless they're running an orphanage or Kuth's
>>>boarding house.
>>
>> These days it's just the two of us and not much company like the old
>> days so I rarely use the 24 quart pot but I use the 18 quart pot a few
>> times a year and I use the 12 quart pot often. The grands are
>> terrible eaters, they live on junk food so I refuse to cook for
>> them... their favorite food is Pop Tarts.... this visit over two days
>> they finished two packages of Pop Tarts and a 12 pack of Coke.
>>
>> With the 12 qt pot I'll end up with 8 quarts of rich stock and I don't
>> think that's a lot. I think an 8 qt pot is too small for stock, not
>> worth the time and effort for maybe 5 quarts of stock... I eat most of
>> the veggies, I like boiled carrots, celery and onions, and naturally I
>> eat the chicken, I make chicken salad for us and then I pick the
>> bones. And I skim off the fat... gets put in an empty can and when
>> frozen cut through the bottom lid and push it out on a snow bank,
>> birds polish it off fast.
>> Last night I roasted a five pound boneless pork loin, had a lot of fat
>> on the exterior so this morning while the left over was cold from the
>> fridge I decided to slice it but first I removed most all the fat and
>> tossed it off the deck, birds were there before I got back inside.
>> It's much easier to slice meat cold than hot... cold sliced pork loin
>> makes very good sandwiches.
>>
>> ==
>>
>> How do you use up all the stock? I mean what do you do with it all
>>
>He douches his Mexican hoe old lady with it.
I didn't write that. Can I at least offend people myself?
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