notbob wrote:

>> used for texture rather than strong chicken flavor:
>
> Yes. Some use where another flavor is added to meat that
> tastes like a spent dishrag.

Fine. Throw it away. No skin off *my* nose.

Bob

"hahabogus" > wrote
> So take a chicken cut it up and put it in a 9 qt crockpot, chuck in
> several celery ribs,a onion halved (skin on), a carrot or 2, 10 or so
> black pepper corns, bay leaf or 3, 2 or 3 garlic cloves and 1 lonley
> parsnip. Cover with water and put it on low. Come back 6-8 hours later
> rescue the chicken, as the meat can be used in many things. And strain
> out the rest of the stuff and chuck it out. There ya go Chicken stock.


Two things--leave out the celery and onion until the last hour. They will
make the stock bitter in 6-8 hours.

And--you must be kidding about cooking the meat for 6-8 hours then using it
for anything but dog food, right?

Any meat you want to eat or use in the soup needs to come out after maybe
half an hour.

On Thu, 26 Feb 2009 10:02:08 -0500, "cybercat" >
wrote:

>And--you must be kidding about cooking the meat for 6-8 hours then using it
>for anything but dog food, right?

Put the shredded meat in barbecue sauce and slap it on a bun. All
you'll taste is the barbecue sauce, and you still have sort of a meat
texture going. I think it's a great way to not waste food.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
notbob > wrote:

> On 2009-02-26, hahabogus > wrote:
>
> > rescue the chicken, as the meat can be used in many things.
>
> Name one.
>
> nb

Chicken salad.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
notbob > wrote:

> On 2009-02-26, hahabogus > wrote:
>
> > seems you missed the chicken salad and chicken soup reference further down
> > the post
>
> Why would I want to make chicken salad using chicken meat with all the
> flavor leached out of it?
>
> nb

Trust us, it works.
There is no way, even with making stock, to cook ALL the flavor out of
chicken or any other meat.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
notbob > wrote:

> On 2009-02-26, Bob Terwilliger > wrote:
>
> > used for texture rather than strong chicken flavor:
>
> Yes. Some use where another flavor is added to meat that tastes like a
> spent dishrag.
>
> nb

Yer such a curmudgeon NB!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:

> In article >,
> notbob > wrote:
>
>
>>On 2009-02-26, hahabogus > wrote:
>>
>>
>>>seems you missed the chicken salad and chicken soup reference further down
>>>the post
>>
>>Why would I want to make chicken salad using chicken meat with all the
>>flavor leached out of it?
>>
>>nb
>
>
> Trust us, it works.
> There is no way, even with making stock, to cook ALL the flavor out of
> chicken or any other meat.

Well, yeah, but you can come damned close.

When my mother was in town I made a batch of chicken and dumplings using
a whole hen I'd gotten on sale for about three bucks.

I cut it up, browned it briefly, then pulled the breast meat out and
refrigerated it to add back to the stew later.

Sweated the remainder then made a slow simmered stock.

I thought my mom was going to hyperventilate when I told her that I did
indeed mean to discard the meat from the parts I'd used to create the
stock, never mind that it had the flavor and texture of terrycloth,
which I demonstrated by having her actually taste it.

It was edible, certainly. Nobody would have gotten sick from consuming
it. But it had no place in the dish I was trying to create.

Yeah, I know... Starving children in Ethiopia...

Sue me.
(Hungry flyball dogs in St. Peters were well served)

In article >,
Kathleen > wrote:

> > Trust us, it works.
> > There is no way, even with making stock, to cook ALL the flavor out of
> > chicken or any other meat.
>
> Well, yeah, but you can come damned close.
>
> When my mother was in town I made a batch of chicken and dumplings using
> a whole hen I'd gotten on sale for about three bucks.
>
> I cut it up, browned it briefly, then pulled the breast meat out and
> refrigerated it to add back to the stew later.
>
> Sweated the remainder then made a slow simmered stock.
>
> I thought my mom was going to hyperventilate when I told her that I did
> indeed mean to discard the meat from the parts I'd used to create the
> stock, never mind that it had the flavor and texture of terrycloth,
> which I demonstrated by having her actually taste it.
>
> It was edible, certainly. Nobody would have gotten sick from consuming
> it. But it had no place in the dish I was trying to create.
>
> Yeah, I know... Starving children in Ethiopia...

Which is why I suggested chicken salad dear. ;-) I'd never suggest
adding it back to the soup.

I add too many other things to the salad to make it good. The meat is
just a protein source.

My recipe for chicken (or tuna) salad includes the following:

4 to 8 oz. shredded chicken meat (or drained canned tuna)
1 chopped roma tomato
1 small can minced black olives
2 stalks minced celery
Light sprinkling garlic powder
Generous sprinkling dried grated lemon peel
A scant palmful of dried dill weed
White pepper to taste

1/2 cup lime based mayo

Mix well and serve on choice of crackers (or celery sticks or lettuce
leaves if you are low carbing).

This goes quite well in lettuce wraps. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:

> In article >,
> Kathleen > wrote:
>
>
>>>Trust us, it works.
>>>There is no way, even with making stock, to cook ALL the flavor out of
>>>chicken or any other meat.
>>
>>Well, yeah, but you can come damned close.
>>
>>When my mother was in town I made a batch of chicken and dumplings using
>>a whole hen I'd gotten on sale for about three bucks.
>>
>>I cut it up, browned it briefly, then pulled the breast meat out and
>>refrigerated it to add back to the stew later.
>>
>>Sweated the remainder then made a slow simmered stock.
>>
>>I thought my mom was going to hyperventilate when I told her that I did
>>indeed mean to discard the meat from the parts I'd used to create the
>>stock, never mind that it had the flavor and texture of terrycloth,
>>which I demonstrated by having her actually taste it.
>>
>>It was edible, certainly. Nobody would have gotten sick from consuming
>>it. But it had no place in the dish I was trying to create.
>>
>>Yeah, I know... Starving children in Ethiopia...
>
>
> Which is why I suggested chicken salad dear. ;-) I'd never suggest
> adding it back to the soup.
>
> I add too many other things to the salad to make it good. The meat is
> just a protein source.
>
> My recipe for chicken (or tuna) salad includes the following:
>
> 4 to 8 oz. shredded chicken meat (or drained canned tuna)
> 1 chopped roma tomato
> 1 small can minced black olives
> 2 stalks minced celery
> Light sprinkling garlic powder
> Generous sprinkling dried grated lemon peel
> A scant palmful of dried dill weed
> White pepper to taste
>
> 1/2 cup lime based mayo
>
> Mix well and serve on choice of crackers (or celery sticks or lettuce
> leaves if you are low carbing).
>
> This goes quite well in lettuce wraps. ;-d

Ooh. That sounds really good.

I take skinless, boneless chicken breasts, season them with lemon pepper
and garlic powder and smoke them on the grill with some chunks of
mesquite. When they're done I cool them down then tear them up and add
shredded carrot and homemade buttermilk dressing. Easy to make in large
quantites and tastes amazing on croissants with sprouts and sliced tomatoes.

Man, I can't wait until it's warm enough to start using the grill for
smoking again.

On 2009-02-26, Kathleen > wrote:

> Well, yeah, but you can come damned close.

Too close for me, also, Kathleen. I've tasted enough leached out meat to
know when I don't want to eat it. I don't even do stew anymore cuz the
meat, usually beef, is just a tastless rag, despite the fabulous gravy.

> It was edible, certainly. Nobody would have gotten sick from consuming
> it. But it had no place in the dish I was trying to create.

Precisely. It's just tasteless fiber. Probably be ok in a chili or curry
or some other spicy dish where the flavor of the meat is inconsequential.

> Yeah, I know... Starving children in Ethiopia...

Hey! They pay the postage, it's theirs.

nb

On 2009-02-26, Omelet > wrote:

> Yer such a curmudgeon NB!

Smile when you say that, podner!

nb

On Thu, 26 Feb 2009 04:59:44 GMT, notbob wrote:

> On 2009-02-26, hahabogus > wrote:
>
>> seems you missed the chicken salad and chicken soup reference further down
>> the post
>
> Why would I want to make chicken salad using chicken meat with all the
> flavor leached out of it?
>
> nb

i was thinking along these lines also. i guess if the other ingredients
were strongly flavored enough, it might be o.k. presumably there would
still be protein there.

your pal,
blake

In article >,
Kathleen > wrote:

> > Which is why I suggested chicken salad dear. ;-) I'd never suggest
> > adding it back to the soup.
> >
> > I add too many other things to the salad to make it good. The meat is
> > just a protein source.
> >
> > My recipe for chicken (or tuna) salad includes the following:
> >
> > 4 to 8 oz. shredded chicken meat (or drained canned tuna)
> > 1 chopped roma tomato
> > 1 small can minced black olives
> > 2 stalks minced celery
> > Light sprinkling garlic powder
> > Generous sprinkling dried grated lemon peel
> > A scant palmful of dried dill weed
> > White pepper to taste
> >
> > 1/2 cup lime based mayo
> >
> > Mix well and serve on choice of crackers (or celery sticks or lettuce
> > leaves if you are low carbing).
> >
> > This goes quite well in lettuce wraps. ;-d
>
> Ooh. That sounds really good.
>
> I take skinless, boneless chicken breasts, season them with lemon pepper
> and garlic powder and smoke them on the grill with some chunks of
> mesquite. When they're done I cool them down then tear them up and add
> shredded carrot and homemade buttermilk dressing. Easy to make in large
> quantites and tastes amazing on croissants with sprouts and sliced tomatoes.
>
> Man, I can't wait until it's warm enough to start using the grill for
> smoking again.

Oh gods... Smoked chicken breast for chicken salad?
Now you are going all elite on me. <g>

It sounds wonderful. I may have to spatchcock and grill some whole
birds. Neither dad nor I care for the breast meat so any time I end up
with some, it becomes chicken salad. ;-d

I have one ancient mesquite tree out front that occasionally drops dead
branches. I save them in their own pile and add them on top of
"cheaper" woods for flavoring when I'm ready to cook.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
notbob > wrote:

> On 2009-02-26, Omelet > wrote:
>
> > Yer such a curmudgeon NB!
>
> Smile when you say that, podner!
>
> nb

Okay. <big grins>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
blake murphy > wrote:

> On Thu, 26 Feb 2009 04:59:44 GMT, notbob wrote:
>
> > On 2009-02-26, hahabogus > wrote:
> >
> >> seems you missed the chicken salad and chicken soup reference further down
> >> the post
> >
> > Why would I want to make chicken salad using chicken meat with all the
> > flavor leached out of it?
> >
> > nb
>
> i was thinking along these lines also. i guess if the other ingredients
> were strongly flavored enough, it might be o.k. presumably there would
> still be protein there.
>
> your pal,
> blake

See my post to Kathleen (with chicken salad recipe).
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"notbob" schrieb :
> On 2009-02-26, Kathleen > wrote:
>
>> Well, yeah, but you can come damned close.
>
> Too close for me, also, Kathleen. I've tasted enough leached out meat to
> know when I don't want to eat it. I don't even do stew anymore cuz the
> meat, usually beef, is just a tastless rag, despite the fabulous gravy.
>
A little hint :
Stew was developed for fatty meat. Todays lean meat will indeed become
tasteless, unless you make the gravy first. Add beef stock, let it reduce a
few
times. Fill up with beef stock each time.Adjust seasoning
Then add the meat and let it simmer until the meat is done.
Result : Tasty lean meat, just cooked right.

Cheers,

Michael Kuettner

Nancy Young > wrote:

> Sqwertz wrote:
>> maxine > wrote:
>>
>>> I can't speak for Ray, Swanson, or Campbell, but I've tried the
>>> Pacific brand and Trader Joe's and they leave much to be desired.
>>
>> Seconded. I just posted the same about Pacfic brand.
>>
>> The Swanson chicken broth in the cardboard is the same as in the
>> cans. I have some here right now..
>
> There's Swanson chicken stock in the cardboard and cans, and
> chicken broth in an oddly shaped cardboard container. The broth
> is used for sauces.

The box and the cans I have are both labeled "Chicken Broth". They
have the exact same label designs and the same ingredients. They're
the same product and they're not "stock".

-0sw

Damsel in dis Dress wrote:
> I went grocery shopping today and noticed, for the first time (stuff's
> probably been around for awhile) Swanson's or Campbell's chicken and
> beef stock in cartons. Right next to those were Rachael Ray's stocks.
> Rachael's are about 2/3 the price of the other ones. Has anyone tried
> both? Or either?
>
> What sayest thou?
>
> Carol
>

Swanson's Organic Chicken Stock won the highest praise when America's
Test Kitchen did a taste test. I like it and keep some on hand in the
pantry. Others I've tried taste like dirty dish water.

On Sun, 01 Mar 2009 13:42:29 -0500, Goomba >
wrote:

>Swanson's Organic Chicken Stock won the highest praise when America's
>Test Kitchen did a taste test. I like it and keep some on hand in the
>pantry. Others I've tried taste like dirty dish water.

Thanks much! I'll give it a try ... if they carry the organic
version.

Carol

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Change "invalid" to JamesBond's agent number to reply.

"Goomba" > wrote in message
...
> Damsel in dis Dress wrote:
>> I went grocery shopping today and noticed, for the first time (stuff's
>> probably been around for awhile) Swanson's or Campbell's chicken and
>> beef stock in cartons. Right next to those were Rachael Ray's stocks.
>> Rachael's are about 2/3 the price of the other ones. Has anyone tried
>> both? Or either?
>>
>> What sayest thou?
>>
>> Carol
>>
>
> Swanson's Organic Chicken Stock won the highest praise when America's Test
> Kitchen did a taste test. I like it and keep some on hand in the pantry.
> Others I've tried taste like dirty dish water.

Last night I needed "emergency gravy" for some leftover pot roast, and added
Emeril's boxed beef stock to a lightly browned butter-and-flour roux. It was
more than just acceptable. What struck me most was that it wasn't overly
salted.

Felice