On 17-Oct-2005, "kilikini" > wrote:

> "Brick" > wrote in message
> ...
> >
> > On 17-Oct-2005, "jmcquown" > wrote:
> >
> > > kilikini wrote:
> > > > "Brick" > wrote in message
> > > > ...
> > > >>
> > > >> On 17-Oct-2005, "jmcquown" > wrote:
> > > >>
> > > >>> biig wrote:
> > > >>>> What is everyone's no fail recipe for a good chicken stock? I
> > > >>>> have two leg quarters simmering with onion, carrot, celery and a
> > > >>>> "bit" of salt. What else would you all put in. This will be used
> > > >>>> for a chicken and wild rice soup found on CD Kitchen website.
> > > >>>> This will be my first attempt at making stock from scratch.
> > > >>>> Thanks....Sharon
> > > >>>
> > > >>> Garlic! A couple of bay leaves. Peppercorns or ground black
> > > >>> pepper. Dried thyme, sage, maybe some marjoram.
> > > >>>
> > > >>> Don't be afraid to cook it way down, add water as needed. Then
> > > >>> chill it and scoop off the fat that settles on the top of the pot.
> > > >>> If the chilled stock sets like jelly, you did well It will
> > > >>> liquify upon reheating.
> > > >>>
> > > >>> Jill
> > > >>
> > > >> Thanks for that comment about setting like jelly Jill. I only
> > > >> recently observed a quart of pork stock doing that. I've made
> > > >> countless quarts of chicken stock in the last few years, but never
> > > >> saw that happen before or even read a comment on it. Fortunately, I
> > > >> did not throw the pork stock out as it did not discolor or take on
> > > >> any strange odor. I'm guessing from your comments that I simply have
> > > >> not been reducing my chicken stock enough.
> > > >>
> > > >
> > > > Brick, that's correct. It's *supposed* to gel. If not, you're using
> > > > too much water.
> > > >
> > > > kili
> > >
> > > Or just not cooking it down slowly and long enough. Good stock takes
> time.
> > >
> > > Jill
> >

> >One of my favorite uses is to boil
> >potatoes
> > in stock for mashed potatoes. I mash the potatoes by running them through
> a
> > ricer instead of the more normal wooden or grid type potato masher. I like
> the
> > texture better. I use butter to finish, but never have any cream on hand.
> More's
> > the pity.
> > --
> > The Brick said that (Don't bother to agree with me, I have already changed
> my mind.)
> >
>
> Brick, I even use mine (when I have enough) to steam veggies with. TFM and
> I roast chicken a LOT, so as long as I don't send him to work with the
> bones, I usually have plenty of stock on hand. I use it in potatoes, rice,
> veggies, stir fry, soup, there are so many uses to count. It's great stuff.
> Enjoy!
>
> kili

All good points Kili. I do the same. Even pasta quite often.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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