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Chicken broth
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 |
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I would taste it and see if it needs anything else. Since I am on a low
salt diet, I make it up by adding garlic powder and more pepper, but that is me. My wife complains that it is too hot (fromthje pepper). Do you can? I like to put an entire chicken into a pan full of water and can what I have left. Dwayne "biig" > wrote in message ... > 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 |
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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 |
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Dwayne wrote:
> I > like to put an entire chicken into a pan full of water and can what I > have left. > > Dwayne Once again the slogan "a chicken in every pot" is revisited. And a Porsche in every garage. -- Andy http://tinyurl.com/dzl7h |
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Jill replied:
>> 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. The problem with cooking it way down at this point is that biig has already added salt. For future reference, you shouldn't add salt to something which will be drastically reduced. Bob |
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"biig" > wrote in message ... > 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 Here 101 answers re chicken stock that posters gave me "How many of you-all actually make your own chicken stock/broth?" . 101 sounds like a basic lesson, and it was. I really appreciated it. I've made it now a couple of times, and last night I had chicken soup. Reading these posts might help. http://groups.google.com/group/rec.f...fefef5bd06e58f Here is a hint: If you are interested in a subject about which a group might have posted, go to google and click on "groups" and write in the subject. You will get more answers that you even dreamed of. Dee Dee |
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Dwayne wrote:
> I would taste it and see if it needs anything else. Since I am on a low > salt diet, I make it up by adding garlic powder and more pepper, but that is > me. My wife complains that it is too hot (fromthje pepper). Do you can? I > like to put an entire chicken into a pan full of water and can what I have > left. > > Dwayne Dwayne, I know you're into canning so here's a pic of a couple of my stocks - chicken & the darker one is beef. Once the stock cools there is a slight haze due to whatever fat remains in the stock. There will also be a little sediment on the bottom of the jars. I simply shake the jar prior to using it. http://tinypic.com/eq5npf.jpg For your pleasure here is a pic of my canned chicken. I like canning it in the small 250 ml widemouth jars. It's convenient to have a few jars of canned meat on hand. http://tinypic.com/eq5pcj.jpg > > > "biig" > wrote in message ... > >> 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 > biig, my stock have never failed me but I don't really have a recipe. I don't use any salt in my stocks. For chicken I use the whole carcass, onion with the skin left on for richer colour, carrot, celery leaves, bay leaf, peppercorns, & if feeling a little adventurist a little white wine is good. For beef, I use a soup bone & pretty much the same veggies as for chicken as well as a tomato & worchestershire sauce. Instead of white wine a little red wine or a little beer if I feel like. > > |
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"biig" > wrote in message ... > 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 The mirepoix is a great start. Normally when making stock try not to salt it. Add salt to the finished "soup". a few sprigs of parsley is always a very good addition. Parsley is normally an underused but it has a great amount of flavor. Once the stock is done throw away the vegetables - they have given up their flavor. Dill or a little lemon juice will perk up the flavor but those are very specific flavorings. Dimitri |
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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 I occasionally roast a whole frozen turkey in the Nesco Bigass™ electric roaster and bone it out. I save all the juice that cooks out when it's roasting (it's a *lot* of juice that collects in a covered roaster.) This is a very strock stock. Then I take all the bones and I simmer or pressure cook them in much water with an onion, carrot, bay leaf, a few peppercorns, and a little celery -- and a bouillon cube or two. I don't put *much* aromatic vegetables in because I can add those later. Then I combine the 2 batches of stock and freeze them in quart freezer containers. (I probably should can them instead to save freezer space.) I use the turkey stock and pretend it is chicken. If I really wanted *chicken* stock, I would buy a bag of cheap chicken leg quarters and add any chicken backs I had in the freezer and simmer them all until they completely fell apart. (strain out the meat and chop it with some mayo to make devilled chicken spread.) -Bob |
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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. For general benefit, I do not use whole chicken parts for stock. I save the carcasses and wingtips until I accumulate enough and make my stock from that. The result is more then acceptable to me. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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Chicken broth
zxcvbob 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 > > > > I occasionally roast a whole frozen turkey in the Nesco Bigass™ electric > roaster and bone it out. I save all the juice that cooks out when it's Bob, is that the portable roaster that lookes like a huge crockpot? If so, how do you like it & where did you buy it at? TIA > roasting (it's a *lot* of juice that collects in a covered roaster.) > This is a very strock stock. Then I take all the bones and I simmer or > pressure cook them in much water with an onion, carrot, bay leaf, a few > peppercorns, and a little celery -- and a bouillon cube or two. I don't > put *much* aromatic vegetables in because I can add those later. Then I > combine the 2 batches of stock and freeze them in quart freezer > containers. (I probably should can them instead to save freezer space.) I'm making turkey stock today with the carcass from Sat dinner. My kids were kind enough to remove most of the meat for me > > I use the turkey stock and pretend it is chicken. If I really wanted > *chicken* stock, I would buy a bag of cheap chicken leg quarters and add > any chicken backs I had in the freezer and simmer them all until they > completely fell apart. (strain out the meat and chop it with some mayo > to make devilled chicken spread.) Either or works for me. I hate using water if I can use a stock of some kind. > > -Bob > |
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Chicken broth
"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 |
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Dwayne, when you can the chicken, do you use a pressure cooker or boiling
method? I've had the fear of bacteria etc put in me regarding canning. What keeps the chicken from going bad? Do you store in the refrigerator or in pantry? What is your method for canning? -- Carole Champlain, NY http://photos.yahoo.com/ceridwen_rhea Fine style does not make something true, nor has a man a wise soul because he has a handsome face and well-chosen eloquence. Aurelius Augustinus (354-430) "Dwayne" > wrote in message ... > I would taste it and see if it needs anything else. Since I am on a low > salt diet, I make it up by adding garlic powder and more pepper, but that is > me. My wife complains that it is too hot (fromthje pepper). Do you can? I > like to put an entire chicken into a pan full of water and can what I have > left. > > Dwayne > > > "biig" > wrote in message ... > > 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 > > |
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~patches~ wrote:
> zxcvbob 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 >> >> >> >> >> I occasionally roast a whole frozen turkey in the Nesco Bigass™ >> electric roaster and bone it out. I save all the juice that cooks out >> when it's... > > > Bob, is that the portable roaster that lookes like a huge crockpot? If > so, how do you like it & where did you buy it at? TIA Yes, and I love it. It's an 18 quart roaster with a nonstick finish on the lift-out pan. Nesco Mellinium Edition, or some such silliness. I'm not sure if I like the non-stick surface as much as just porcelain coated steel, but it seems unusually durable for a nonstick surface. I bought it at Fleet Farm a couple of years ago. I've seen them on sale this time of year at discount stores for as low as $27. I think I paid about $45 for mine. I also have a smaller (8 quart?) roaster and I don't like it near as much as the big one, even though the big one is a pain in the ass to store. I much prefer either one over a crockpot. I used the electric roaster to cook the Thanksgiving turkey last year, and it freed up the oven for baking pies. (I just have one oven.) IIRC, I cooked it breast-side-down for a couple of hours, then flipped it over for what was supposed to be another couple of hours but it got done an hour early. I just turned the roaster down to the lowest setting and moved the schedule up a half an hour. It was kind of nice having the turkey wait for us for a change; usually everything else is done and people are hungry and the turkey is not quite ready for another 45 minutes. The turkey cooked in the roaster was not quite as pretty as when cooked in the oven, but it was moister and tasted better. Bob |
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Bob Terwilliger wrote:
> Jill replied: > >>> 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. > > The problem with cooking it way down at this point is that biig has > already added salt. For future reference, you shouldn't add salt to > something which will be drastically reduced. > > Bob Good point. I didn't notice the salt. I don't add salt to my stock fixin's. Jill |
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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 |
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C & S wrote:
> Dwayne, when you can the chicken, do you use a pressure cooker or boiling > method? I've had the fear of bacteria etc put in me regarding canning. > What keeps the chicken from going bad? Do you store in the refrigerator or > in pantry? What is your method for canning? > I'm not sure Dwayne has canned chicken yet but I do. I know Dwayne from the preserving list. Alway use a pressure canner when canning meats or anything low acid. I store mine on a rack in my kitchen since I don't have a pantry. I use both methods of canning - pressure canning & boiling water bath. |
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zxcvbob wrote:
> ~patches~ wrote: > >> zxcvbob 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 >>> >>> >>> >>> >>> >>> I occasionally roast a whole frozen turkey in the Nesco Bigass™ >>> electric roaster and bone it out. I save all the juice that cooks >>> out when it's... >> >> >> >> Bob, is that the portable roaster that lookes like a huge crockpot? >> If so, how do you like it & where did you buy it at? TIA > > > Yes, and I love it. It's an 18 quart roaster with a nonstick finish on > the lift-out pan. Nesco Mellinium Edition, or some such silliness. I'm > not sure if I like the non-stick surface as much as just porcelain > coated steel, but it seems unusually durable for a nonstick surface. > > I bought it at Fleet Farm a couple of years ago. I've seen them on sale > this time of year at discount stores for as low as $27. I think I paid > about $45 for mine. > > I also have a smaller (8 quart?) roaster and I don't like it near as > much as the big one, even though the big one is a pain in the ass to > store. I much prefer either one over a crockpot. > > I used the electric roaster to cook the Thanksgiving turkey last year, > and it freed up the oven for baking pies. (I just have one oven.) IIRC, > I cooked it breast-side-down for a couple of hours, then flipped it over > for what was supposed to be another couple of hours but it got done an > hour early. I just turned the roaster down to the lowest setting and > moved the schedule up a half an hour. It was kind of nice having the > turkey wait for us for a change; usually everything else is done and > people are hungry and the turkey is not quite ready for another 45 minutes. > > The turkey cooked in the roaster was not quite as pretty as when cooked > in the oven, but it was moister and tasted better. > > Bob Ok, thanks Bob! One of the other boaters had one that we used to warm up the turkey we brought. I was quite impressed to the point it is on my Christmas wish list but you know I've been doing that second guess thing. This would be ideal for our boating needs. |
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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 I use either a whole chicken cut up, or 3-4 pounds of legs. a few cut up onions with skin (washed first, root ends dicarded) a peeled clove of garlic, a few peppercorns, a bay leaf, a few sprigs of thyme, parsley and dill. a few carrots and parsnips and stalks of celery cut up, too. low simmer for 3-4 hours. I never add salt, because I make stock in quantity and add salt when I make soups. -- saerah "It's not a gimmick, it's an incentive."- asterbark, afca aware of the manifold possibilities of the future "I think there's a clause in the Shaman's and Jujumen's Local #57 Union contract that they have to have reciprocity for each other's shop rules." -König Prüß |
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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 > > my stock usually doesnt jell- but When I make soup, it is usually chicken soup with matzah balls, in which case I cook chicken in the stock. that stuff jells like nobody's business . I like to use the schmaltz in rice pilaf or kasha -- saerah "It's not a gimmick, it's an incentive."- asterbark, afca aware of the manifold possibilities of the future "I think there's a clause in the Shaman's and Jujumen's Local #57 Union contract that they have to have reciprocity for each other's shop rules." -König Prüß |
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Bob Terwilliger wrote: > The problem with cooking it way down at this point is that biig has already > added salt. For future reference, you shouldn't add salt to something which > will be drastically reduced. > Not bad advice in general, but for chicken stock you need to have at least a little salt from the beginning because it enhances drawing out all the juices and good things from the chicken into the liquid. Just keep in mind what the eventual volume of stock will be and judge the salt accordingly. Similarly, a small bit of an acid like white wine or sherry or (a smaller amount of) lemon juice will enhance the ultimate gelatinous quality of the stock. -aem |
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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 Thank you both for your comments. For openers, my stock takes all day to simmer. For chicken stock for instance, I simmer it until every last bit of meat separates from the bones. Neck bones desinegrate to tiny little bit parts. I'd estimate I never can a batch until it has simmered at least six hours and more likely eight. I pressure can all of my stock at 15 lbs pressure for about 20 minutes. I've never had any spoilage. The result has always been satisfactory and I usually thin it some in use. 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.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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Chicken broth
"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 > > Thank you both for your comments. For openers, my stock takes all day to > simmer. For chicken stock for instance, I simmer it until every last bit of > meat separates from the bones. Neck bones desinegrate to tiny little bit parts. > I'd estimate I never can a batch until it has simmered at least six hours and > more likely eight. I pressure can all of my stock at 15 lbs pressure for about > 20 minutes. I've never had any spoilage. The result has always been satisfactory > and I usually thin it some in use. 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 |
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Chicken broth
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.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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Chicken broth
"~patches~" > wrote in message ... <snip> >> 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! > > IMO cooking with stock just adds so much more flavour to everything. Brick > mentioned using stock for mashed potatoes and that is certainly good. It > works well for mashing squash or rutabeggers. I can't even imagine rice > cooked in just plain water anymore because the stock just adds such a nice > touch. I think that depends on the rice. Many types of rice suffer from the addition of stock as it will mask the delicate flavor(s). Dimitri |
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Chicken broth
jmcquown wrote on 17 Oct 2005 in rec.food.cooking
> 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 > > > I always add parsnip to my chicken stock. I hate parsnips normally, but chicken stock needs parsnip for some reason. I don't add salt to the stock. I add peppercorns, a bayleaf or 3, several cloves of garlic, tarragon and if I'm in the mood a lemon grass stalk. A whole forked lemon added can be a nice change of pace, so can some dill or star anise. I especially make sure that celery leafy ends are used in all my chicken stocks, thoses leaves are so flavourful. I put the herbs and spices in a tea ball as to be easier to find and remove their spent carcasses. Plus I make stock in a pasta pot equiped with a sieve insert...makes discarding the used up veggies and bones easier. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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Chicken broth
In article >, 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 I made a vat of soup yesterday. A whole fryer, cut up, and two turkey thighs. I bought a parsnip at the Saturday market for the soup. You're missing peppercorns and a bay leaf, IMO. Sometimes I put in a handful of dried dillweed. I almost always use a jarred chicken base, too. It's the way it is. cooked the meat until tender, removed it from the bones and threw the bones back in the vat to cook some more. When it was done, I strained the broth and have it chilling in the fridge as we speak. Later tonight (or maybe tomorrow) I'll remove the solidified fat and package the broth in 2-cup portions and freeze for future use. IMO, unless you've got a free-range chicken of some age, the addition of a commercial base is a must. Most supermarket-bought frying chickens just ain't got it in 'em for a good broth. YMMV. -- http://www.jamlady.eboard.com |
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Chicken broth
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 Along with what you have already mentioned, if you can get a veal knuckle or shin to throw in with your chicken carcass or pieces along with some leek, cloves, thyme & bay leaf you will be very impressed. Adding veal to the chicken stock ( or just about anything else) dramatically improves the flavour. I never boil raw fowl but prefer to use roasted for stock. Not only is it a better flavour IMO, but a whole raw bird takes up so much room in even a large stock pot that one ends up with relatively little stock. I usually save up several carcasses in the freezer so i can make an extra strong stock. And around the winter holidays when there is an overabundance of turkeys and hams i often make the stock and boil it down to a very thick gel and keep it tightly covered in the refrigerator for use later by the tbs. --- JL: |
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Chicken broth -- with potato flavor added
Brick wrote:
> One of my favorite uses is to boil potatoes in stock for mashed potatoes. Got an ironic chuckle out of this, because in the "Vegetarian Epicure" series, potato-peel broth is one of the basic pantry items. After you boil the potatoes, do you keep the liquid? Come to think of it, there are several other items which can be boiled in stock and in the process add a lot of flavor to the liquid: Wheat berries and barley are two prime examples. I make a barley pilaf by sautéing barley in olive oil with onions, then adding a lot of chicken stock and simering until the barley is cooked. I drain off the stock and use it for other purposes, but it's definitely enhanced by having been used to cook the barley. Bob |
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Chicken broth
On Mon, 17 Oct 2005 07:10:40 -0400, 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 I use an 8-qt stock pot, and have mostly started by roasting the bones of a chicken that we have eaten. Leek, halved onion, carrot, celery stalks, maybe a parsnip. A little tomato paste if you want it brown. peppercorns. Cover all with cold water. NO salt, you can salt it when you are using the stock. Bring to a slow simmer. skim scum occasionally. let simmer for maybe two hours. Strain through cheesecloth. Freeze anything I don't need right away in zipper bags. The last two batches I have used a 5-lb bag of peeled chicken feet instead of the carcass. This came out very nice, thickened with gelatin from the feet Pheasant and duck carcasses are good as well. I have made risotto from pheasant stock that was very well received. Rodney Myrvaagnes J 36 Gjo/a Kansas--working to become a science-free zone |
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Chicken broth
On Mon, 17 Oct 2005 07:10:40 -0400, 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 That's not much chicken to flavour the stock. Usually when I make stock, I end up with about 4 litres of stock (enough for two soup meals). I start with about 3-4 raw (bought) carcases (or I use the leftover bones from several roasts) and add 3-4 wings. If you have freezer space, save the bones from chicken till you have enough, then use all at once. There are two main methods of making stock: brown stock, which requires roasting the bones and veges at high heat first, so that everything browns, then transferring to a stock pot; or white stock, which begins and ends life in the stock pot. Both are good methods but sometimes you want one over the other. Whichever method you go for, I usually add the following veges: 1 inch green ginger, sliced 4 whole peppercorns 1 carrot, roughly sliced 1 large onion, quartered 1 stalk celery and also celery leaves parsley Water to cover. You could add other things if you wish, but I wouldn't add potato as that would make the stock cloudy. I never add salt to stock. I add salt when I USE the stock. Put everything in stockpot. Bring to boil. Lower heat and simmer gently for about 1 to 1.5 hours. Some people simmer it for hours. Generally, I feel you've extracted the flavour after that time, unless you're using a whole tough old bird, which I've done sometimes and it does give a great stock. Occasionally skim the scum off the stock. Drain through a sieve, discard all bones, meat and veges. Put cooled stock in fridge so fat can set. Remove fat. If you then wish, you can reduce the stock further to make a more concentrated stock, or further still to make a glaze. A cool glaze will be a very thick jelly. It's not rocket science, but you should get a good stock using this method. If you want a brown stock, first place all ingredients in a roasting dish, roast at near maximum temperature for about 30 mins, stirring occasionally. Transfer everything to a stockpot. Add water to roasting pan and stir up the brown bits. Add to stockpot. Add enough water to cover and proceed from there as for white stock. Kathy |
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Chicken broth
Rodney wrote:
> I use an 8-qt stock pot, and have mostly started by roasting the bones > of a chicken that we have eaten. Leek, halved onion, carrot, celery > stalks, maybe a parsnip. A little tomato paste if you want it brown. > peppercorns. LEEK? Are you made of money? :-) Bob |
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Chicken broth
Exactly correct. (USDA Home and Garden Bulletin # 106, updated in 1972)
However the only guage weight I have for my pressure canner is 15 lbs. It doesn't seem to hurt anything. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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Chicken broth
In article >,
"Bob Terwilliger" > wrote: > Rodney wrote: > > > I use an 8-qt stock pot, and have mostly started by roasting the bones > > of a chicken that we have eaten. Leek, halved onion, carrot, celery > > stalks, maybe a parsnip. A little tomato paste if you want it brown. > > peppercorns. > > LEEK? Are you made of money? :-) > > Bob > > Leek is fine if you are going to recover it. ;-d But, I generally save the leeks until _after_ the stock is made and add it to the soup. <lol> -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Chicken broth
On 18 Oct 2005 00:24:02 -0500, "Bob Terwilliger"
> wrote: >Rodney wrote: > >> I use an 8-qt stock pot, and have mostly started by roasting the bones >> of a chicken that we have eaten. Leek, halved onion, carrot, celery >> stalks, maybe a parsnip. A little tomato paste if you want it brown. >> peppercorns. > >LEEK? Are you made of money? :-) > No, retired Rodney Myrvaagnes J 36 Gjo/a Kansas--working to become a science-free zone |
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Chicken broth
"Rodney Myrvaagnes" > wrote in message news > On 18 Oct 2005 00:24:02 -0500, "Bob Terwilliger" > > wrote: > >>Rodney wrote: >> >>> I use an 8-qt stock pot, and have mostly started by roasting the bones >>> of a chicken that we have eaten. Leek, halved onion, carrot, celery >>> stalks, maybe a parsnip. A little tomato paste if you want it brown. >>> peppercorns. >> >>LEEK? Are you made of money? :-) >> > > No, retired > > > Rodney Myrvaagnes J 36 Gjo/a Someone posted that they were able to buy leeks separately. I found some the other day that i could buy that way. One small leek $1.20. The potatoes didn't look good enough to buy, so no potato-leek soup. So I'm left with the leek -- now what to do with it? I have on hand: 1 portabella, 1 leek, American turnip, Korean Turnip, burdock, serrano and jalapeno peppers, watercress, onions, cauliflower, poblanos (3 large) curry leaves, schallots, beets, limes, garlic, Italian Parsley, carrots, celery. Where will my leek fit in!!! Dee Dee |
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