I jes filleted a couple bone-in chicken breasts and have tossed the
remaining ribs/meat into a stock pot. Are bone-in breasts enough to
make decent broth or am I wasting my time without dark meat and bones?

nb

On Wed, 02 Jun 2010 00:49:30 GMT, notbob > wrote:

> I jes filleted a couple bone-in chicken breasts and have tossed the
> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> make decent broth or am I wasting my time without dark meat and bones?
>
I save chicken bones in a zip-lock bag in the freezer until I get a
goodly amount. That last batch I made was after I'd boned a whole
chicken.


--
Forget the health food. I need all the preservatives I can get.

"notbob" > wrote in message
...
>I jes filleted a couple bone-in chicken breasts and have tossed the
> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> make decent broth or am I wasting my time without dark meat and bones?
>

I usually use the bones of two chickens to make a couple of quarts of stock.
So I would expect yours to be a bit on the bland side. More like broth, not
stock.

Paul

notbob wrote:
> I jes filleted a couple bone-in chicken breasts and have tossed the
> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> make decent broth or am I wasting my time without dark meat and bones?
>
> nb


I'd have frozen the bones and stuff till I got more variety of parts.
About a week ago I made stock with a letove roast chicken carcass that
still had ~1/3 the meat on it. I added 8 drumsticks from the freezer
that had been there over 2 years but didn't appear freezer burned.
Celery and onion for flavor, and the resulting stock was delicious.


gloria p

In article >,
notbob > wrote:

> I jes filleted a couple bone-in chicken breasts and have tossed the
> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> make decent broth or am I wasting my time without dark meat and bones?
>
> nb

It works fine as long as the liquid volume matches, and you add the
appropriate veggies. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 2010-06-02, Omelet > wrote:

> It works fine as long as the liquid volume matches.....

Matches what? The amount of water required to replace the lost fluids
of someone dumb enough to eat escolar?

nb

notbob wrote:
>
> On 2010-06-02, Omelet > wrote:
>
> > It works fine as long as the liquid volume matches.....
>
> Matches what? The amount of water required to replace the lost fluids
> of someone dumb enough to eat escolar?

You're really upset about that, aren't you?

What a strange thing to be upset about.

On Wed, 02 Jun 2010 02:34:10 GMT, notbob > wrote:

>On 2010-06-02, Omelet > wrote:
>
>> It works fine as long as the liquid volume matches.....
>
>Matches what?

Cup size.

On 2010-06-02, Mark Thorson > wrote:

> You're really upset about that, aren't you?

Nah..... was onna roll.

I'm finished.

nb

In article >,
brooklyn1 > wrote:

> On Wed, 02 Jun 2010 02:34:10 GMT, notbob > wrote:
>
> >On 2010-06-02, Omelet > wrote:
> >
> >> It works fine as long as the liquid volume matches.....
> >
> >Matches what?
>
> Cup size.

<snork>

Thanks for the levity Shel'. ;-D
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 02 Jun 2010 00:49:30 GMT, notbob wrote:

> I jes filleted a couple bone-in chicken breasts and have tossed the
> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> make decent broth or am I wasting my time without dark meat and bones?

You're wasting your time making chicken stock out of any two
pieces of chicken, even if they still had meat on them.

-sw

Sqwertz wrote:
>
> On Wed, 02 Jun 2010 00:49:30 GMT, notbob wrote:
>
> > I jes filleted a couple bone-in chicken breasts and have tossed the
> > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> > make decent broth or am I wasting my time without dark meat and bones?
>
> You're wasting your time making chicken stock out of any two
> pieces of chicken, even if they still had meat on them.

I disagree. I certainly would make a pot of soup
from two sets of bone-in chicken breasts after the
breasts are removed. However, for me, a pot is only
about a quart. I usually cook only for myself, and
I don't usually harbor any leftovers.

Sqwertz wrote:
>notbob wrote:
>
>> I jes filleted a couple bone-in chicken breasts and have tossed the
>> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
>> make decent broth or am I wasting my time without dark meat and bones?
>
>You're wasting your time making chicken stock out of any two
>pieces of chicken, even if they still had meat on them.

That would depend on breast size and how many... really don't want the
dark meat to make golden chicken broth

On 2010-06-02, brooklyn1 > wrote:

> That would depend on breast size and how many... really don't want the
> dark meat to make golden chicken broth

It was two large rib sections with a lot of meat left on them. I added a
carrot, some celery tops, and a big slice of wht onion. Got about
2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
salt, later.

nb

notbob wrote:
>
> On 2010-06-02, brooklyn1 > wrote:
>
> > That would depend on breast size and how many... really don't want the
> > dark meat to make golden chicken broth
>
> It was two large rib sections with a lot of meat left on them. I added a
> carrot, some celery tops, and a big slice of wht onion. Got about
> 2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
> salt, later.

Too late now, but I would have put a bay leaf in that.

A little Accent would improve it greatly, but I realize
that is controversial. Like amalgam tooth fillings and
vaccination.

On 2010-06-03, Mark Thorson > wrote:

> Too late now, but I would have put a bay leaf in that.

A bay leaf was discussed on chat, last night. I settled on no bay
leaf. Maybe next time. I'm also condidering a batch with fresh
ginger. I LOVE ginger!

nb

On Wed, 02 Jun 2010 17:35:34 -0700, Mark Thorson >
wrote:

> Too late now, but I would have put a bay leaf in that.
>
We discussed that in chat. I advised him not to. I told him that he
was not making soup, he was just making a base and if he wanted bay he
could add it later.

> A little Accent would improve it greatly, but I realize
> that is controversial. Like amalgam tooth fillings and
> vaccination.

No, no, no! It's *not* a finished product, it's a future ingredient.

--
Forget the health food. I need all the preservatives I can get.

On Thu, 03 Jun 2010 02:00:53 GMT, notbob > wrote:

> On 2010-06-03, Mark Thorson > wrote:
>
> > Too late now, but I would have put a bay leaf in that.
>
> A bay leaf was discussed on chat, last night. I settled on no bay
> leaf. Maybe next time. I'm also condidering a batch with fresh
> ginger. I LOVE ginger!
>

Ginger makes chicken broth into a great soup, nb, but you can do that
later.
http://www.recfoodcooking.com/sigs/s...th%20Rice.html

--
Forget the health food. I need all the preservatives I can get.

Mark Thorson wrote:
>notbob wrote:
>>brooklyn1 wrote:
>>
>> > That would depend on breast size and how many... really don't want the
>> > dark meat to make golden chicken broth
>>
>> It was two large rib sections with a lot of meat left on them. I added a
>> carrot, some celery tops, and a big slice of wht onion. Got about
>> 2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
>> salt, later.
>
>Too late now, but I would have put a bay leaf in that.

I'd toss in a piece of parsnip, parsley, dillweed, and naturally
garlic... white pepper and a piece of blade mace too

brooklyn1 wrote:
>
> I'd toss in a piece of parsnip, parsley, dillweed, and naturally
> garlic... white pepper and a piece of blade mace too

I've never heard the term blade mace. How is
that different from mace?

On Sat, 05 Jun 2010 09:26:42 -0700, Mark Thorson >
wrote:

>brooklyn1 wrote:
>>
>> I'd toss in a piece of parsnip, parsley, dillweed, and naturally
>> garlic... white pepper and a piece of blade mace too
>
>I've never heard the term blade mace. How is
>that different from mace?

All mace begins as blade mace... mace is the aril of nutmeg... blade
mace is the dried aril before it's ground. Blade mace is better in
soups/stews because of how it melts slowly releasing its flavor
throughout the entire cooking time. Penzeys sells blade mace... a
little goes a very long way... for a gallon use a piece the size of a
pinky finger nail. Blade mace stays potent a very long time, once
ground mace deteriorates rapidly. Not many cook with blade mace,
least in all the years I've been here I've never seen anyone mention
it. I use blade mace in many dishes, it's one of my secret
ingredients.