Just thought you'd like to know that I made chicken soup stock last
yesterday. I discovered a Mexican market that sells chicken feet so I
bought slightly over 3/4 pound of them. They didn't have any backs,
so I bought a couple of pretty large drumsticks and let everything
simmer with some celery, carrot and onion for a few hours.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
>
> Just thought you'd like to know that I made chicken soup stock last
> yesterday. I discovered a Mexican market that sells chicken feet so I
> bought slightly over 3/4 pound of them. They didn't have any backs,
> so I bought a couple of pretty large drumsticks and let everything
> simmer with some celery, carrot and onion for a few hours.
>

Cool! Sounds good. I do often simmer for at least 12 hours, then let
it all cool, then into fridge overnight, then skim off all the fat the
next morning. You can even simmer WAY down into super concentrated
stock (and add water to it later).

Anyway...You know my passion about homemade vs store bought. I hope
you notice a significant difference. :-D

I always keep a few pints in the freezer. When the supply gets low, I
make more for future use.

Gary

On Tue, 01 Oct 2013 14:34:20 -0400, Gary > wrote:

> sf wrote:
> >
> > Just thought you'd like to know that I made chicken soup stock last
> > yesterday. I discovered a Mexican market that sells chicken feet so I
> > bought slightly over 3/4 pound of them. They didn't have any backs,
> > so I bought a couple of pretty large drumsticks and let everything
> > simmer with some celery, carrot and onion for a few hours.
> >
>
> Cool! Sounds good. I do often simmer for at least 12 hours, then let
> it all cool, then into fridge overnight, then skim off all the fat the
> next morning. You can even simmer WAY down into super concentrated
> stock (and add water to it later).
>
> Anyway...You know my passion about homemade vs store bought. I hope
> you notice a significant difference. :-D
>
> I always keep a few pints in the freezer. When the supply gets low, I
> make more for future use.
>
I think you think I don't know "up" about home made stock... but I do
and I choose to use boxed or canned in certain situations. I didn't
eat that stock, left if for DD (who had a baby last week) and SIL to
make into soup for dinner. I had tortilla soup in mind because they
had all the fixings on hand for that, but they made it into old
fashioned chicken soup.

I made Lemon Saffron Rice last night and chose to use Swanson's broth,
which had enough salt in it that I didn't need to add the salt called
for in the recipe and it was excellent.
http://www.cooks.com/recipe/il37052g...fron-rice.html

My variations were to use less rice (1.5 c, rice, 3 c chicken broth),
substituted 1T olive oil for 1 T butter, finely minced 3 cloves of
garlic so it remained in the rice, thinly sliced 1 large shallot and
then chopped it into bits about twice as long as the raw rice, added
both the juice and zest of half a lemon (I remembered to try the fork
method to juice it this time). All the other ingredient amounts
stayed the same.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Tue, 01 Oct 2013 14:34:20 -0400, Gary > wrote:
>
>> sf wrote:
>> >
>> > Just thought you'd like to know that I made chicken soup stock last
>> > yesterday. I discovered a Mexican market that sells chicken feet so I
>> > bought slightly over 3/4 pound of them. They didn't have any backs,
>> > so I bought a couple of pretty large drumsticks and let everything
>> > simmer with some celery, carrot and onion for a few hours.
>> >
>>
>> Cool! Sounds good. I do often simmer for at least 12 hours, then let
>> it all cool, then into fridge overnight, then skim off all the fat the
>> next morning. You can even simmer WAY down into super concentrated
>> stock (and add water to it later).
>>
>> Anyway...You know my passion about homemade vs store bought. I hope
>> you notice a significant difference. :-D
>>
>> I always keep a few pints in the freezer. When the supply gets low, I
>> make more for future use.
>>
> I think you think I don't know "up" about home made stock... but I do
> and I choose to use boxed or canned in certain situations. I didn't

I think he thinks that too, but it couldn't be further from the truth. We
know how to make stock, have made stock for many years, and sometimes choose
to use canned or boxed.

Cheri

Cheri wrote:
>
> "sf" wrote:
> > I think you think I don't know "up" about home made stock... but I do
> > and I choose to use boxed or canned in certain situations.
>
> I think he thinks that too, but it couldn't be further from the truth. We
> know how to make stock, have made stock for many years, and sometimes choose
> to use canned or boxed.

Well, you're both wrong on this one. Sorry that you thought that.
I've never assumed that you don't know the difference or don't know
how to make it.

I'm just surprised that so many here seem to "settle" for
the commercial vs homemade. And sf did "Ping: Gary" me to say that
she did make her own this time. I consider most people that post
here to be "better than average" cooks and I also know that
many of you create better meals than I do.

Good example: I have no problem with Hamburger Helper occasionally.
I make it maybe twice a year and enjoy it. But anytime I mention
it I hear, "Why would you buy that crap when it's so easy to make
yourself."

Well, it's my turn with the canned chicken broth:
"Why would you buy that crap when it's so easy to make yourself?"

And I'm only talking about canned *broth*. My store finally started
selling *stock*. The Swanson in the odd box. I bought some
the other day and it IS much more flavorable than any broth
that I've tried (3-5 different brands of dishwater. heheh)

Gary aka G.

On Tue, 01 Oct 2013 09:16:13 -0700, sf > wrote:

>Just thought you'd like to know that I made chicken soup stock last
>yesterday. I discovered a Mexican market that sells chicken feet so I
>bought slightly over 3/4 pound of them. They didn't have any backs,
>so I bought a couple of pretty large drumsticks and let everything
>simmer with some celery, carrot and onion for a few hours.

I made some too. A whole chicken liberally salt, pepper, a whole
onion cut in half, whole clove garlic, one poblano, a teaspoon of
cumin and a quart of water. Put it all in the pressure cooker for 45
minutes. The meat will be used for chicken enchiladas today. The
little pickings are for the dog. I strained the broth into one of
those Costco sour cream containers and refrigerated it overnight and
lifted off the fat this morning. If I wish, I could slice the
refrigerated stock. Now I've got stock for chicken tortilla soup.
Janet US

Janet Bostwick wrote:
>
> I made some too. A whole chicken...
> ... If I wish, I could slice the refrigerated stock.

LOL! Now *THAT'S* some seriously reduced stock! :-D

G.