I've recently quit peeling the carrot when I'm using
it for stock. I feel the peel adds substantial flavor.
What do you do?

Kent

On Apr 9, 10:30 am, "Kent" > wrote:
> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?

Carrot skin seems more tender this time of year than in fall or
winter, and more edible.

I hear the skin has vitamins and flavor, too.

Karen

I just buy them pre-peeled. The "skin" is too tough to possibly be
good for digestion. May be okay if the people eating them are young
but definitely not good for old people or very young children.
http://chefofsteel.blogspot.com

Michael "Dog3" Lonergan wrote:
> "Kent" >
> :
>
>> I've recently quit peeling the carrot when I'm using
>> it for stock. I feel the peel adds substantial flavor.
>> What do you do?
>>
>> Kent
>
> I strain my stock so peeling or not peeling is not a big deal with me.
> Usually I just wash the carrot and cut it into maybe 3 big chunks and
> throw it into the pot.
>
> Michael

Agreed. For stock, who cares? If you want to eat them, then to peel or not
to peel is personal choice.

Jill

"Kent" > wrote

> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?

I don't put carrot in my stock anymore, but when I did I
would just wash it well under running water, with a wringing
motion. No peeling.

nancy

On Apr 9, 1:49 pm, wrote:
> I just buy them pre-peeled. The "skin" is too tough to possibly be
> good for digestion. May be okay if the people eating them are young
> but definitely not good for old people or very young children.http://chefofsteel.blogspot.com

Skin too tough?? What kind of carrots are you purchasing??

maxine in ri

In article >,
"Kent" > wrote:

> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?
>
> Kent

I just give them a light scrub and remove any bad spots.
I quit peeling carrots ages ago. :-)
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Kent wrote:
>
> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?
>

It depends on the carrots. If there are right out of the garden and
covered in dirt I just wash them off. If they are old and ratty looking I
peel them.

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> "jmcquown" >
> :
>
> > Michael "Dog3" Lonergan wrote:
> >> "Kent" >
> >> :
> >>
> >>> I've recently quit peeling the carrot when I'm using
> >>> it for stock. I feel the peel adds substantial flavor.
> >>> What do you do?
> >>>
> >>> Kent
> >>
> >> I strain my stock so peeling or not peeling is not a big deal with
> >> me. Usually I just wash the carrot and cut it into maybe 3 big chunks
> >> and throw it into the pot.
> >>
> >> Michael
> >
> > Agreed. For stock, who cares? If you want to eat them, then to peel
> > or not to peel is personal choice.
>
> Hell, if I want a really dark stock I also throw the onions in with the
> peel left on.
>
> Michael

Hm, I've never tried that. Cool idea!
Does it change the flavor at all?
--
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In article . com>,
"maxine in ri" > wrote:

> On Apr 9, 1:49 pm, wrote:
> > I just buy them pre-peeled. The "skin" is too tough to possibly be
> > good for digestion. May be okay if the people eating them are young
> > but definitely not good for old people or very young
> > children.http://chefofsteel.blogspot.com
>
> Skin too tough?? What kind of carrots are you purchasing??
>
> maxine in ri

I was wondering the same thing.
IMHO carrots don't really have a "skin" per se'.

A scrubbie will take it off!
--
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"Kent" wrote:
> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.

You're right, there is no point in peeling carrots for stock, and
veggie peels add a deeper flavor and more minerals.

> What do you do?

I peel carrots for stock, because after the stock is done I eat the
carrots, I eat all the stock veggies... but I don't like the skins
hanging off in shreds, so I peel them to begin with... sorry but I
inherited my grandmother's depression mentality regarding food, waste
not, want not. And I happen to enjoy those bits that most folks throw
away... I even pick the meat from the chicken necks... those I have to
pick fast because I share with six cats.

Contrary to what appears to be popular belief those veggies from
making stock are not devoid of nutrition or flavor.

Sheldon

On Apr 9, 3:03�pm, Omelet > wrote:
> In article 1>,
> *"Michael \"Dog3\" Lonergan" > wrote:
>
>
>
>
>
> > "jmcquown" >
> :
>
> > > Michael "Dog3" Lonergan wrote:
> > >> "Kent" >
> > m:
>
> > >>> I've recently quit peeling the carrot when I'm using
> > >>> it for stock. I feel the peel adds substantial flavor.
> > >>> What do you do?
>
> > >>> Kent
>
> > >> I strain my stock so peeling or not peeling is not a big deal with
> > >> me. Usually I just wash the carrot and cut it into maybe 3 big chunks
> > >> and throw it into the pot.
>
> > >> Michael
>
> > > Agreed. *For stock, who cares? *If you want to eat them, then to peel
> > > or not to peel is personal choice.
>
> > Hell, if I want a really dark stock I also throw the onions in with the
> > peel left on.
>
> > Michael
>
> Hm, I've never tried that. Cool idea!
> Does it change the flavor at all?

The onion skin adds color to stock, also helps to keep the onion from
falling apart, makes it easier for me to eat.

Sheldon

"Omelet" > wrote

> "Michael \"Dog3\" Lonergan" > wrote:

>> Hell, if I want a really dark stock I also throw the onions in with the
>> peel left on.

> Hm, I've never tried that. Cool idea! Does it change the flavor at all?

I don't think so, myself, but it does give nice color.

nancy

"Omelet" > wrote:
> "Michael \"Dog3\" Lonergan" > wrote:
>> Hell, if I want a really dark stock I also throw the onions in with the
>> peel left on.
>
> Hm, I've never tried that. Cool idea!
> Does it change the flavor at all?

I do it all the time. I've never noticed a flavor difference, though I've
never done a side by side comparison. I'm also not sure how much color it
adds, as that is not a big concern for me. I just hate trying to get the
skin off! ;-)

The one thing to watch though is to get off any layers that have the powdery
gray mold (or whatever it is) that is fairly common on onions.

--
wff_ng_7 (at) verizon (dot) net

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > "Michael \"Dog3\" Lonergan" > wrote:
>
> >> Hell, if I want a really dark stock I also throw the onions in with the
> >> peel left on.
>
> > Hm, I've never tried that. Cool idea! Does it change the flavor at all?
>
> I don't think so, myself, but it does give nice color.
>
> nancy

I've got to do onion skin easter eggs again one of these years, then
post the pics. It's something mom taught me...
--
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"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "jmcquown" >
> :
>
>> Michael "Dog3" Lonergan wrote:
>>> "Kent" >
>>> :
>>>
>>>> I've recently quit peeling the carrot when I'm using
>>>> it for stock. I feel the peel adds substantial flavor.
>>>> What do you do?
>>>>
>>>> Kent
>>>
>>> I strain my stock so peeling or not peeling is not a big deal with
>>> me. Usually I just wash the carrot and cut it into maybe 3 big chunks
>>> and throw it into the pot.
>>>
>>> Michael
>>
>> Agreed. For stock, who cares? If you want to eat them, then to peel
>> or not to peel is personal choice.
>
> Hell, if I want a really dark stock I also throw the onions in with the
> peel left on.
>
> Michael
>
>
If you really want a dark stock, brown the onion cut in half in the oven at
400F for
15-20min.

Kent

Kent wrote:
> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?
>
> Kent
>



If the skins are tough (and they are usually not) I scrape the carrots
with the back of a paring knife to remove most of the skins. Actually
peeling them removes too much of the carrot.

Bob

jay wrote:
> Overgrown old carrots are bitter, peeling and all, according to MTB. If
> they fit either criteria I would toss 'em. Stock is no different than other
> dishes..garbage in garbage out. Young carrots don't need to be peeled for
> use in any dish, just well scrubbed.
>

Who's MTB?

> jay

-bwg

On Apr 9, 4:32�pm, zxcvbob > wrote:
> Kent wrote:
> > I've recently quit peeling the carrot when I'm using
> > it for stock. I feel the peel adds substantial flavor.
> > What do you do?
>
> > Kent
>
> If the skins are tough (and they are usually not) I scrape the carrots
> with the back of a paring knife to remove most of the skins. *Actually
> peeling them removes too much of the carrot.

I've thought about this and have experimented, and have concluded that
different parers cut more deeply than others. I've determined that on
average that scraping removes about the same quantity of carrot as
paring with a sharp, properly functioning vegetable parer... also
scraping creates a very rough surface that presents a lot more surface
area for leaching out nutrients and at a greater rate. Also a pared
carrot looks a lot nicer than a hairy scraped carrot. And one of the
best ways to minimize carrot waste is to choose the largest carrots...
there's a lot less surface area to pare with a few large carrots per
pound than with many small ones. And none of my pared carots get
wasted as all vegetable parings/trimmings end up in my composter, but
scrapings go down the drain. And I don't think of paring veggies as a
boring thankless chore, I find these kinds of kitchen chores relaxing,
enjoyable, and rewarding. It's just another of the differences
between those who cook and and those who process food. I won't take
kitchen shortcuts at the expence of quality, but I've found that
scraping takes longer and requires more effort than paring.

Sheldon

Michael \"Dog3\" Lonergan > wrote:

>Hell, if I want a really dark stock I also throw the onions in with the
>peel left on.

I find that brown onion skin imparts a bitter flavor to
stock.

That the only veggie or part of a veggie we wound include
in stock, along with all crucifers.

Steve

In article >,
"Kent" > wrote:

> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?
>
> Kent

I leave the skin on too for soups. I agree it adds flavor, but I peel it
off the carrots as I eat them because I hate the texture of carrot skin.

On Mon, 9 Apr 2007 10:30:11 -0700, "Kent" > wrote:

>I've recently quit peeling the carrot when I'm using
>it for stock. I feel the peel adds substantial flavor.
>What do you do?
>
No. It can be bitter. I use the back of my knife to take the peel
off.

--
See return address to reply by email

On Mon, 09 Apr 2007 18:00:29 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Hell, if I want a really dark stock I also throw the onions in with the
>peel left on.

If you want dark stock, you should roast your vegetables first.

--
See return address to reply by email

sf wrote:
> On Mon, 09 Apr 2007 18:00:29 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
>> Hell, if I want a really dark stock I also throw the onions in with
>> the peel left on.
>
> If you want dark stock, you should roast your vegetables first.

Roast the bones from beef & chicken, too.

On Apr 9, 1:30 pm, "Kent" > wrote:
> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?
>
> Kent

I never peel carrots, except when I have guests. A quick
wash, and they're ready to eat raw or to cook.

Cindy Hamilton

In article >,
"jmcquown" > wrote:

> sf wrote:
> > On Mon, 09 Apr 2007 18:00:29 GMT, "Michael \"Dog3\" Lonergan"
> > > wrote:
> >
> >> Hell, if I want a really dark stock I also throw the onions in with
> >> the peel left on.
> >
> > If you want dark stock, you should roast your vegetables first.
>
> Roast the bones from beef & chicken, too.

Now that I have that table top oven, I do roast bones for stock. :-)
It works well to enrich the flavor!

You can also make a dark stock by adding just a smidge of soy sauce.
Don't laugh. I happen to like that stuff in very small amounts.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> "jmcquown" >
> :
>
> > sf wrote:
> >> On Mon, 09 Apr 2007 18:00:29 GMT, "Michael \"Dog3\" Lonergan"
> >> > wrote:
> >>
> >>> Hell, if I want a really dark stock I also throw the onions in with
> >>> the peel left on.
> >>
> >> If you want dark stock, you should roast your vegetables first.
> >
> > Roast the bones from beef & chicken, too.
>
> I always roast the bones from beef stock. Usually I just throw the whole
> chicken into the pot when making chicken stock. Hmmm... I'm learning lots
> of new things to try from this thread.
>
> Michael

Me too!
Next time I make stock with Calfs feet, I think I'll roast them first.
:-)

They are so cheap and really do make a most excellent stew stock.

Cheaper than ox tail too.
--
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In article .com>,
"Cindy Hamilton" > wrote:

> On Apr 9, 1:30 pm, "Kent" > wrote:
> > I've recently quit peeling the carrot when I'm using
> > it for stock. I feel the peel adds substantial flavor.
> > What do you do?
> >
> > Kent
>
> I never peel carrots, except when I have guests. A quick
> wash, and they're ready to eat raw or to cook.
>
> Cindy Hamilton

I'm still kinda vague on why one would peel a carrot.
imho they don't really have a skin at all per se'. I steam them whole
after a good wash (and scrub where needed) and they are fine.

For guests, I get the pre-peeled "baby carrots".
They are not terribly expensive.
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Michael "Dog3" Lonergan" > wrote:
> I always roast the bones from beef stock. Usually I just throw the whole
> chicken into the pot when making chicken stock. Hmmm... I'm learning lots
> of new things to try from this thread.

Do you put the whole chicken in "whole"? I guess it might depend on what you
are planning to do with it afterwards (just for making stock, or to also use
for something else). If just for stock, it helps if the chicken is chopped
into smaller pieces, including hacking the bones in half.

I don't use whole chickens, but carcasses (raw and cooked) and other parts.
Aside from improving the stock, chopping chickens up is also a way to take
out your aggressions, rather than bring them here! ;-) Not that you are one
of those people.

With a real cleaver and a good chopping block, it doesn't take much time at
all to chop multiple chickens into smaller pieces (2 inches or so long).
I've become very proficient at it.

--
wff_ng_7 (at) verizon (dot) net

In article <E2OSh.3106$%l5.1680@trnddc05>,
"wff_ng_7" > wrote:

> "Michael "Dog3" Lonergan" > wrote:
> > I always roast the bones from beef stock. Usually I just throw the whole
> > chicken into the pot when making chicken stock. Hmmm... I'm learning lots
> > of new things to try from this thread.
>
> Do you put the whole chicken in "whole"? I guess it might depend on what you
> are planning to do with it afterwards (just for making stock, or to also use
> for something else). If just for stock, it helps if the chicken is chopped
> into smaller pieces, including hacking the bones in half.
>
> I don't use whole chickens, but carcasses (raw and cooked) and other parts.
> Aside from improving the stock, chopping chickens up is also a way to take
> out your aggressions, rather than bring them here! ;-) Not that you are one
> of those people.
>
> With a real cleaver and a good chopping block, it doesn't take much time at
> all to chop multiple chickens into smaller pieces (2 inches or so long).
> I've become very proficient at it.

Jpegs please? :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote:
> "wff_ng_7" > wrote:
>> With a real cleaver and a good chopping block, it doesn't take much time
>> at
>> all to chop multiple chickens into smaller pieces (2 inches or so long).
>> I've become very proficient at it.
>
> Jpegs please? :-)

You don't really expect me to get the camera out with all that blood
spattered across the kitchen, do you? ;-)

Aside from the aspect of extracting as much flavor as possible with the
small pieces, it's the only way I can fit everything into the pot. Whole
carcasses take up a lot of room. The last pot I made a week or so ago
included a goose carcass. That alone would have taken up most of the pot
because it was so long. I used the goose carcass plus three chicken
carcasses and it didn't all quite fit even chopped into small pieces. I
threw out a few of the least useful pieces. You might say get a bigger pot,
but I've got one of those old double oven stoves and there's a clearance
problem with tall pots. On the one I'm using, the knob on the lid rises
above the bottom of the upper oven, so the pot must be on the front burner
to clear. But I must remove the pot's lid to open the oven door.

--
wff_ng_7 (at) verizon (dot) net

On Apr 9, 11:49�am, wrote:
> I just buy them pre-peeled. The "skin" is too tough to possibly be
> good for digestion. May be *okay if the people eating them are young
> but definitely not good for old people or very young children.http://chefofsteel.blogspot.com

I am old and I eat the skin of carrots. Can't eat raw carrots, but if
I could I would still eat the skins. Unless I am using the peeled baby
carrots, I leave the skin on in soups, stews, and any time I cook
them. No problem digesting them.
Vickie

On Apr 9, 10:30 am, "Kent" > wrote:
> I've recently quit peeling the carrot when I'm using
> it for stock. I feel the peel adds substantial flavor.
> What do you do?
>
There is no "peel" on a a carrot. There's just the outside layer in
some condition of dried out death, proportional to the length of time
it's been out of the ground. If you want to *know*, rather than
*feel* whether that dessicated layer has "substantial flavor" you want
to add to stock you could do a simple experiment. Take two carrots,
peel one, simmer each separately in small amount of water, taste the
liquids. Why do that, though, when you can just ask for opinions from
other amateurs, none of whom have done such a comparison, few of whom
have ever picked a fresh carrot. -aem

In article <pnPSh.4794$SK3.2145@trnddc03>,
"wff_ng_7" > wrote:

> "Omelet" > wrote:
> > "wff_ng_7" > wrote:
> >> With a real cleaver and a good chopping block, it doesn't take much time
> >> at
> >> all to chop multiple chickens into smaller pieces (2 inches or so long).
> >> I've become very proficient at it.
> >
> > Jpegs please? :-)
>
> You don't really expect me to get the camera out with all that blood
> spattered across the kitchen, do you? ;-)

Perfect for posting October 31st... ;-D

>
> Aside from the aspect of extracting as much flavor as possible with the
> small pieces, it's the only way I can fit everything into the pot. Whole
> carcasses take up a lot of room. The last pot I made a week or so ago
> included a goose carcass. That alone would have taken up most of the pot
> because it was so long. I used the goose carcass plus three chicken
> carcasses and it didn't all quite fit even chopped into small pieces. I
> threw out a few of the least useful pieces.

I've been known to divide portions and just make two pots, but I use a
pressure cooker so each pot takes 1 hour and 20 minutes, tops.

I ended up doing that with the last batch of Shrimp stock since I had so
many shrimp shells saved.

> You might say get a bigger pot,
> but I've got one of those old double oven stoves and there's a clearance
> problem with tall pots. On the one I'm using, the knob on the lid rises
> above the bottom of the upper oven, so the pot must be on the front burner
> to clear. But I must remove the pot's lid to open the oven door.

Make two pots. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Apr 10, 11:14 am, Omelet > wrote:

> I'm still kinda vague on why one would peel a carrot.
> imho they don't really have a skin at all per se'. I steam them whole
> after a good wash (and scrub where needed) and they are fine.
>
> For guests, I get the pre-peeled "baby carrots".
> They are not terribly expensive.

I don't cook carrots (husband won't eat them), except where
they're used just for flavoring as in a mirepoix. Some people
find that carrot peel is offputting. My boss claims that carrot
peel tastes of dirt even after they're washed, so when serving
raw carrots to guests I err on the side of caution.

I just serve whatever carrots I have on hand, rather than buy
special ones for guests. OTOH, I buy young carrots, so
there's not much difference between baby carrots and
normal ones in my house.

Of course, since the old man won't eat cooked carrots, that
means I get to eat the ones in the bottom of the roasting pan
with all the yummy goodness still sticking to them.

Cindy Hamilton

In article . com>,
"Cindy Hamilton" > wrote:

> On Apr 10, 11:14 am, Omelet > wrote:
>
> > I'm still kinda vague on why one would peel a carrot.
> > imho they don't really have a skin at all per se'. I steam them whole
> > after a good wash (and scrub where needed) and they are fine.
> >
> > For guests, I get the pre-peeled "baby carrots".
> > They are not terribly expensive.
>
> I don't cook carrots (husband won't eat them), except where
> they're used just for flavoring as in a mirepoix. Some people
> find that carrot peel is offputting. My boss claims that carrot
> peel tastes of dirt even after they're washed, so when serving
> raw carrots to guests I err on the side of caution.
>
> I just serve whatever carrots I have on hand, rather than buy
> special ones for guests. OTOH, I buy young carrots, so
> there's not much difference between baby carrots and
> normal ones in my house.
>
> Of course, since the old man won't eat cooked carrots, that
> means I get to eat the ones in the bottom of the roasting pan
> with all the yummy goodness still sticking to them.
>
> Cindy Hamilton

My dad has a passion for carrots... He says I don't cook them often
enough. :-)

I cooked 3 lbs. one day (just steamed plain) and expected them to last 2
or 3 days.

They were gone by the end of the afternoon! <lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Apr 10, 10:04�pm, Omelet > wrote:
> In article . com>,
> *"Cindy Hamilton" > wrote:
>
>
>
>
>
> > On Apr 10, 11:14 am, Omelet > wrote:
>
> > > I'm still kinda vague on why one would peel a carrot.
> > > imho they don't really have a skin at all per se'. I steam them whole
> > > after a good wash (and scrub where needed) and they are fine.
>
> > > For guests, I get the pre-peeled "baby carrots".
> > > They are not terribly expensive.
>
> > I don't cook carrots (husband won't eat them), except where
> > they're used just for flavoring as in a mirepoix. *Some people
> > find that carrot peel is offputting. *My boss claims that carrot
> > peel tastes of dirt even after they're washed, so when serving
> > raw carrots to guests I err on the side of caution.
>
> > I just serve whatever carrots I have on hand, rather than buy
> > special ones for guests. *OTOH, I buy young carrots, so
> > there's not much difference between baby carrots and
> > normal ones in my house.
>
> > Of course, since the old man won't eat cooked carrots, that
> > means I get to eat the ones in the bottom of the roasting pan
> > with all the yummy goodness still sticking to them.
>
> > Cindy Hamilton
>
> My dad has a passion for carrots... He says I don't cook them often
> enough. :-)
>
> I cooked 3 lbs. one day (just steamed plain) and expected them to last 2
> or 3 days.
>
> They were gone by the end of the afternoon! <lol>

He can overdose on carrots (carotinosis).

Sheldon

On Tue, 10 Apr 2007 07:09:51 -0500, "jmcquown"
> wrote:

>sf wrote:
>> On Mon, 09 Apr 2007 18:00:29 GMT, "Michael \"Dog3\" Lonergan"
>> > wrote:
>>
>>> Hell, if I want a really dark stock I also throw the onions in with
>>> the peel left on.
>>
>> If you want dark stock, you should roast your vegetables first.
>
>Roast the bones from beef & chicken, too.
>
Absolutely!

--
See return address to reply by email

On Tue, 10 Apr 2007 12:40:54 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>"jmcquown" >
:
>
>> sf wrote:
>>> On Mon, 09 Apr 2007 18:00:29 GMT, "Michael \"Dog3\" Lonergan"
>>> > wrote:
>>>
>>>> Hell, if I want a really dark stock I also throw the onions in with
>>>> the peel left on.
>>>
>>> If you want dark stock, you should roast your vegetables first.
>>
>> Roast the bones from beef & chicken, too.
>
>I always roast the bones from beef stock. Usually I just throw the whole
>chicken into the pot when making chicken stock. Hmmm... I'm learning lots
>of new things to try from this thread.
>
Oh, yes Michael.... roasting is the key to a dark, rich stock. Well,
simmering it at least 8 hours is another key. I put it on to simmer
all night and take if off sometime after I get up. The house smells
delicious, btw.


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On Tue, 10 Apr 2007 15:28:36 GMT, "wff_ng_7" >
wrote:

>"Michael "Dog3" Lonergan" > wrote:
>> I always roast the bones from beef stock. Usually I just throw the whole
>> chicken into the pot when making chicken stock. Hmmm... I'm learning lots
>> of new things to try from this thread.
>
>Do you put the whole chicken in "whole"? I guess it might depend on what you
>are planning to do with it afterwards (just for making stock, or to also use
>for something else). If just for stock, it helps if the chicken is chopped
>into smaller pieces, including hacking the bones in half.

NO NO NO NO NO..... don't you save money by buying a whole chicken and
cutting it up? I bone the breasts and often the upper thighs too. Of
course, I always have the backbone, neck and wing tips to throw in the
freezer bag. When you've collected enough bones from chicken, beef...
pork (veal isn't an easy to find option anymore for me).
>
>I don't use whole chickens, but carcasses (raw and cooked) and other parts.
>Aside from improving the stock, chopping chickens up is also a way to take
>out your aggressions, rather than bring them here! ;-) Not that you are one
>of those people.

I even use the carcasses of store bought roasted chickens.... bones is
bones.
>
>With a real cleaver and a good chopping block, it doesn't take much time at
>all to chop multiple chickens into smaller pieces (2 inches or so long).
>I've become very proficient at it.

My goodness! That's completely different (and wasteful) if you're
really using chopped chicken for stock.

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