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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Default User wrote:
>Goomba38 wrote: > > > >><!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> >> >> > > >Hey Goomba, you've suddenly begun posting in HTML. > > > >Brian > > > Oh crap. How do I kill it? Is this better? I just had a small computer crisis and reformatted my hard drive.. now reloading all the programs up again and everything is different. Goomba |
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Chicken stock?
I`m looking at a recipe that calls for chicken stock - which I don`t
have. Would canned chicken broth be an acceptable substitute or should I forget about this recipe? I`m not exactly sure what chicken stock is either - I`m assuming it`s something that must be homemade and cannot be purchased? Thank you for any suggestions! I learn a great deal from this group. Recipe is below. CHICKEN FRANCAISE TARRAGON Printed from COOKS.COM 1 lb. chicken, boneless, pounded thin 2 tbsp. butter 1-2 tbsp. olive oil 2 cloves garlic, crushed 1 egg Flour 2 lemons 3/4 to 1 c. chicken stock 3/4 c. white wine Tarragon 1 (10 oz.) pkg. mushrooms, cleaned and sliced Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter and oil in pan and brown garlic. Remove garlic, brown chicken on both sides. Remove. Add chicken broth, wine, and juice of 1 lemon to pan. Thicken with additional flour, season with tarragon. Add chicken back to pan; cover with mushrooms and lemon slices. Cook an additional 20 minutes over low heat. |
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DayDreamer wrote:
> I`m looking at a recipe that calls for chicken stock - which I don`t > have. Would canned chicken broth be an acceptable substitute or > should I forget about this recipe? I`m not exactly sure what chicken > stock is either - I`m assuming it`s something that must be homemade > and cannot be purchased? Thank you for any suggestions! I learn a > great deal from this group. [snip recipe] Yes, canned chicken broth will be fine. Certainly better than those bouillon cubes. There are many many posts in the archives about broth vs. stock and how to make good stock, when you have time to look. Doesn't matter for your present purpose. The consensus for canned (or boxed) broth seems to be to get the stuff with the lower salt content, as it gives you more control over final seasoning, especially when the broth gets reduced for a sauce, thereby concentrating the salt. -aem |
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DayDreamer wrote: > I`m looking at a recipe that calls for chicken stock - which I don`t > have. Would canned chicken broth be an acceptable substitute or should I > forget about this recipe? I`m not exactly sure what chicken stock is > either - I`m assuming it`s something that must be homemade and cannot be > purchased? Thank you for any suggestions! I learn a great deal from this > group. Canned broth works for me. I keep a supply of chicken broth cubes on hand. |
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You can start with chicken broth and reduce it. If you do that, you
will want to start with a low sodium broth. Or, you can buy a small chicken, cut it up, and make your own. Personally, I'd probably go with the former unless I needed quite a bit. It seem like overkill to make stock when you only need 3/4 cup. Try to use fresh tarragon. It will make a difference, and is readily available at most supermarkets nowadays. Dean G. |
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DayDreamer wrote: > I`m looking at a recipe that calls for chicken stock - which I don`t > have. Would canned chicken broth be an acceptable substitute or should I > forget about this recipe? <snip> Canned chicken broth will be fine for your recipe. If your store carries Progresso chicken broth I'd suggest using that; otherwise, I'd suggest Swanson low sodium chicken broth. Not only will you have better control of the salt in your dish but the Swanson low salt version won a chicken broth taste test in the S.F. Chronicle (topping even the regular Swanson chicken broth). Mac |
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I haven't cooked with canned chicken broth, so I don't have any first
hand experience there. But I saw a comparison on America's Test Kitchen some time ago, which said the difference in their taste tests between canned broth and homemade was significant. It isn't difficult to make, so I've been making my own for 3 or 4 years now. I make up a batch whenever I run out, which ends up being 2 to 4 times a year. I've tried several different recipes, both with and without veggies in it. I can't taste the difference, which doesn't mean others can't. Either way, it just adds great flavor to so many dishes. The biggest problem is that it doesn't keep long in the fridge. But I read some where that it freezes well. When I make it, I cook it down until it's pretty concentrated, then let it cool. Skim off the fat, and pour it into an ice cube tray and put in in the freezer. After they freeze, I put the broth cubes into a plastic bag and date it. I read that it keeps up to 6 months, and I've used it after that long, or used to. Now, it never seems to last that long anyway. I've done the same thing now with beef broth. When I need some, I just take a cube out, throw it in a cup of water, then put it in the pot with the other ingredients. I try not to be a food snob (see the thread about this elsewhere in this forum), but I sure get a lot of compliments on my cooking since I started taking the time to do these little things that make food taste so much better. |
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salgud wrote:
> I haven't cooked with canned chicken broth, so I don't have any first > hand experience there. But I saw a comparison on America's Test > Kitchen some time ago, which said the difference in their taste tests > between canned broth and homemade was significant. It isn't difficult > to make, so I've been making my own for 3 or 4 years now. I make up a > batch whenever I run out, which ends up being 2 to 4 times a year. > I've tried several different recipes, both with and without veggies > in it. I can't taste the difference, which doesn't mean others can't. > Either way, it just adds great flavor to so many dishes. > The biggest problem is that it doesn't keep long in the fridge. But I > read some where that it freezes well. When I make it, I cook it down > until it's pretty concentrated, then let it cool. Skim off the fat, > and pour it into an ice cube tray and put in in the freezer. After > they freeze, I put the broth cubes into a plastic bag and date it. I > read that it keeps up to 6 months, and I've used it after that long, > or used to. Now, it never seems to last that long anyway. I've done > the same thing now with beef broth. When I need some, I just take a > cube out, throw it in a cup of water, then put it in the pot with the > other ingredients. > I try not to be a food snob (see the thread about this elsewhere in > this forum), but I sure get a lot of compliments on my cooking since I > started taking the time to do these little things that make food taste > so much better. I always make my own chicken stock as well and I freeze it in a large ziplock bag - we use our ice trays a LOT with frozen water. I take out the ziplock bag and just shave off what I need. Works well. I must use my own stock at least once a week, so I make it quite frequently. It's fun and so easy to make, not to mention that it makes your kitchen smell great! :~) kili |
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Kili wrote:
It's fun and so easy to make, not to mention that it makes your kitchen smell great! :~) I should have mentioned the smell! I couldn't agree more. There's a certain pleasure in making up these ingredients that make everything else taste and smell so good. |
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Goomba38 wrote: > <!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> Hey Goomba, you've suddenly begun posting in HTML. Brian |
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In article om>,
> wrote: >You can start with chicken broth and reduce it. If you do that, you >will want to start with a low sodium broth. > >Or, you can buy a small chicken, cut it up, and make your own. For stock, Alton Brown suggested getting chicken wings. Lots of connective tissue to hydrolize for the gelatine that gives stock it's "mouth feel" properties, relatively cheap. (I mostly use the Swanson's low sodium canned broth, but one of these days I'm going to try making a real chicken stock.) -- Mad Science means never having to say | Mike Van Pelt "What's the worst thing that could happen?" | mvp at calweb.com -- Kevyn, schlockmercenary.com | KE6BVH |
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Mike Van Pelt wrote: > > wrote: > >> > > >you can buy a small chicken, cut it up, and make your own. > > For stock, Alton Brown suggested getting chicken wings. > Lots of connective tissue to hydrolize for the gelatine that > gives stock it's "mouth feel" properties, relatively cheap. > > (I mostly use the Swanson's low sodium canned broth, but one > of these days I'm going to try making a real chicken stock.) Then forget all about Alton Brown's cheapo-******* wing concoction and take a clue from "deguttadauro> and use a whole chicken... why waste your time on stock that's all gelatin and no flavor... the stockpot is NOT your garbage disposal. And while you're at it remove that spinal column and toss it in the trash, if you don't eat it it's garbage. I mean if you're going to make stock from saved up fercocktah scraps you'd be better off boiling bouillon cubes with your soup greens. I wouldn't dirty a pot to make scrap stock... when the cooking fuel, herbs and spices are worth more than the chicken there's s0mething wrong with the picture, it's a friggin' cartoon. Sheldon |
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Goomba38 wrote: > wrote: > > > Canned chicken broth will be fine for your recipe. If your store > > > carries Progresso chicken broth I'd suggest using that > > > I usually avoid Progresso brand products. Their olive oil horrible. > I've never seen chicken broth by them. What makes it good, in your opinion? Progresso chicken broth is hard to find; thinking about it I wonder if it's still being produced. The broth was richer, much more chicken-y than any other canned broth I'd tried (which probably included most nat'l brands). Aroma was nice, too. It cost about .20 - .30 cents more than the other brands. I haven't bought it for a while. The store where I do most of my shopping stopped carrying it and, besides, these days I make my own in huge quantity and freeze it. I agree with your thoughts about Progresso olive oil. Not good. At the moment we're using a California EVOO by Bariani...terrific oil. I enjoy most of the Progresso soups, doctored a little bit. A friend who is fond of bean dishes thinks the various Progresso canned beans are quite good. Mac |
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Mike Van Pelt wrote:
> > For stock, Alton Brown suggested getting chicken wings. > Lots of connective tissue to hydrolize for the gelatine that > gives stock it's "mouth feel" properties, relatively cheap. > But we love chicken wings cooked several different ways. Don't want to use them just for stock. I usually buy whole chickens rather than parts. Cut them up into leg and thigh sections, breast sections and wings with some of the breast meat. When I'm lucky enough to get the liver with the chicken, I save them separately. Then I put the gizzards, neck, backs and wing tips (third section) in a freezer bag. Three or more chickens' worth of these pieces and there's enough to make stock with. In my experience, and verified by side by side experiment once years ago, the addition of just a little bit of sherry or white wine or rice wine enhances the extraction of gelatin into the stock, just as a little bit of salt enhances extracting all the flavor from the meat. -aem |
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In article .com>,
"Sheldon" > wrote: > Mike Van Pelt wrote: > > > wrote: > > >> > > > >you can buy a small chicken, cut it up, and make your own. > > > > For stock, Alton Brown suggested getting chicken wings. > > Lots of connective tissue to hydrolize for the gelatine that > > gives stock it's "mouth feel" properties, relatively cheap. > > > > (I mostly use the Swanson's low sodium canned broth, but one > > of these days I'm going to try making a real chicken stock.) > > Then forget all about Alton Brown's cheapo-******* wing concoction and > take a clue from "deguttadauro> and use a whole chicken... why waste > your time on stock that's all gelatin and no flavor... the stockpot is > NOT your garbage disposal. And while you're at it remove that spinal > column and toss it in the trash, if you don't eat it it's garbage. I > mean if you're going to make stock from saved up fercocktah scraps > you'd be better off boiling bouillon cubes with your soup greens. I > wouldn't dirty a pot to make scrap stock... when the cooking fuel, > herbs and spices are worth more than the chicken there's s0mething > wrong with the picture, it's a friggin' cartoon. > > Sheldon > Sheldon... For once I _really_ disagree with you! Wings make far, FAR better and richer stock than a whole chicken! What a waste! Personally, I still think the best stock is made from chicken feet (for the same reason wing stock was recommended) but some folks just cannot handle that. ;-) Honestly Shel' have you ever TRIED it??? Chicken stock made from chicken backs is also excellent! To me, using a whole chicken to make stock is a real waste. :-P And it's not nearly as rich! -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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DayDreamer wrote: > I`m looking at a recipe that calls for chicken stock - which I don`t > have. Would canned chicken broth be an acceptable substitute or should I > forget about this recipe? I`m not exactly sure what chicken stock is > either - I`m assuming it`s something that must be homemade and cannot be > purchased? Thank you for any suggestions! If I have to used canned, I buy Pacific brand low-sodium (comes in a box) and reduce it by 1/2 - by simmering on medium heat. I also add a carrot and a chunk of onion to impart more flavor. -L. |
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Katra wrote: > > In article >, > (DayDreamer) wrote: > > > I`m looking at a recipe that calls for chicken stock - which I don`t > > have. Would canned chicken broth be an acceptable substitute or should I > > forget about this recipe? I`m not exactly sure what chicken stock is > > either - I`m assuming it`s something that must be homemade and cannot be > > purchased? Thank you for any suggestions! I learn a great deal from this > > group. > > Recipe is below. > > > > > > CHICKEN FRANCAISE TARRAGON > > Printed from COOKS.COM > > 1 lb. chicken, boneless, pounded thin > > 2 tbsp. butter > > 1-2 tbsp. olive oil > > 2 cloves garlic, crushed > > 1 egg > > Flour > > 2 lemons > > 3/4 to 1 c. chicken stock > > 3/4 c. white wine > > Tarragon > > 1 (10 oz.) pkg. mushrooms, cleaned and sliced > > Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter > > and oil in pan and brown garlic. Remove garlic, brown chicken on both > > sides. Remove. Add chicken broth, wine, and juice of 1 lemon to pan. > > Thicken with additional flour, season with tarragon. Add chicken back to > > pan; cover with mushrooms and lemon slices. Cook an additional 20 > > minutes over low heat. > > > > After you de-bone the chicken (and I have done it and it's a REAL PITA!) > take the leftover bones which are still pretty meaty and make your stock > out of those! > > Toss the bones into a stock pot and just put enough water in them to > cover the bones. Add one chopped onion, 6 stalks of celery and 3 cloves > of minced garlic. Salt and pepper to taste when it is done. > > Bring the pot up to a boil, then turn down to simmer for 1 to 2 hours. > > Strain off the bones and soft cooked veggies to clarify the broth. You > can, if you want, return the remains of the veggies to the pot as well > as any additional meat removed from the bones for a "chunkier" stock. > That sounds good to me. I always thought it was a waste to throw out the veggies after simmering the stock......Sharon > Works for me. ;-) I generally cook rice with it or use it for soup with > leeks, carrots, sliced mushrooms and the current choice of sliced greens. > > -- > K. > > Sprout the Mung Bean to reply... > > There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada > > >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< > > http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Thanks to everyone who replied! I can`t wait to try the recipe and it
looks like I will go with chicken broth unless I see chicken stock in the store. I`m not quite ready at this point to make my own stock. One more question - would someone be so kind as to tell me how to access the archives of this group? I`m sure there is a wealth of information there, but I have no idea how to get it. Thanks again. |
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"DayDreamer" > wrote in message
... > Thanks to everyone who replied! I can`t wait to try the recipe and it > looks like I will go with chicken broth unless I see chicken stock in > the store. I`m not quite ready at this point to make my own stock. > Stock, broth, different names for the same thing. -- Peter Aitken Remove the crap from my email address before using. |
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Stock and broth are NOT exactly the same thing although many people use them
interchangeably. Broth is the liquid from cooking meat or vegetables while stock is made with meat (or vegetables), water, bones and mirepoix (carrots, onions, celery). Stock is a base and is therefore unsalted while broth may have salt. The process of making stock takes longer as it extracts the collagen from the bones so it may thicken or gel somewhat when cooled. broth Definition: A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon. stock Definition: In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. "Peter Aitken" > wrote in message news:N2e3e.11939 > > Stock, broth, different names for the same thing. > > > -- > Peter Aitken |
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Goomba38 wrote: > Default User wrote: > >Hey Goomba, you've suddenly begun posting in HTML. > Oh crap. How do I kill it? Is this better? Yes, looking good! Brian |
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"Deb" > wrote in message
... > Stock and broth are NOT exactly the same thing although many people use > them > interchangeably. Broth is the liquid from cooking meat or vegetables while > stock is made with meat (or vegetables), water, bones and mirepoix > (carrots, > onions, celery). Stock is a base and is therefore unsalted while broth may > have salt. The process of making stock takes longer as it extracts the > collagen from the bones so it may thicken or gel somewhat when cooled. > > > broth > Definition: A liquid resulting from cooking vegetables, meat or fish in > water. The term is sometimes used synonymously with bouillon. > > stock > Definition: In the most basic terms, stock is the strained liquid that is > the result of cooking vegetables, meat or fish and other seasoning > ingredients in water. > > This is an old myth, long dispelled. Yes, you can find cookbooks, mostly old ones, that make the distinction, but it has long vanished in modern usage. See http://www.pgacon.com/KitchenMyths.htm Peter Aitken |
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One time on Usenet, "Default User" > said:
> Goomba38 wrote: >> Default User wrote: >>> Hey Goomba, you've suddenly begun posting in HTML. >> Oh crap. How do I kill it? Is this better? > Yes, looking good! This exchange absolutely cracked me up -- I keep picturing Goomba twisting around to look at herself as though she's sat in something and Brian has kindly pointed it out... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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I got it from the Food Network site.
"Peter Aitken" > wrote in message om... > "Deb" > wrote in message > ... > > Stock and broth are NOT exactly the same thing although many people use > > them > > interchangeably. Broth is the liquid from cooking meat or vegetables while > > stock is made with meat (or vegetables), water, bones and mirepoix > > (carrots, > > onions, celery). Stock is a base and is therefore unsalted while broth may > > have salt. The process of making stock takes longer as it extracts the > > collagen from the bones so it may thicken or gel somewhat when cooled. > > > > > > broth > > Definition: A liquid resulting from cooking vegetables, meat or fish in > > water. The term is sometimes used synonymously with bouillon. > > > > stock > > Definition: In the most basic terms, stock is the strained liquid that is > > the result of cooking vegetables, meat or fish and other seasoning > > ingredients in water. > > > > > > This is an old myth, long dispelled. Yes, you can find cookbooks, mostly old > ones, that make the distinction, but it has long vanished in modern usage. > See http://www.pgacon.com/KitchenMyths.htm > > Peter Aitken > > |
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(DayDreamer) wrote in
: > Thanks to everyone who replied! I can`t wait to try the recipe and > it looks like I will go with chicken broth unless I see chicken > stock in the store. I`m not quite ready at this point to make my own > stock. > > One more question - would someone be so kind as to tell me how to > access the archives of this group? I`m sure there is a wealth of > information there, but I have no idea how to get it. Thanks again. > > There are no archives as per say. http://groups.google.ca/groups?hl=en...c.food.cooking and searching for topics, recipes, words is the best you'll get. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol Continuing to be Manitoban |
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Peter & Deb,
PLEASE PUT DOWN THE LADLES AND STEP AWAY FROM THE LARGE POTS IN WHICH VEGATABLES AND MEAT ARE COOKED, SOMETIMES WITH WATER, TO MAKE FLAVORFUL LIQUIDS IN WHICH ONE COOKS OTHER THINGS! |
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DayDreamer wrote:
> [snip] > One more question - would someone be so kind as to tell me how to > access the archives of this group? I`m sure there is a wealth of > information there, but I have no idea how to get it. Thanks again. You seem to be posting from webtv, which I know nothing about. But assuming you can access websites, here is one way to get at previous rfc postings. Go to the Google home page, then [Groups], then [rec.food.cooking]. This should bring up a listing of the current posts. Near the top right of the page is a [Search] box. Type in a name or a topic there and Google will search its archive of rec.food.cooking for everything that fits your search description. -aem |
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"salgud" > wrote in
oups.com: > Peter & Deb, > > PLEASE PUT DOWN THE LADLES AND STEP AWAY FROM THE LARGE POTS IN WHICH > VEGATABLES AND MEAT ARE COOKED, SOMETIMES WITH WATER, TO MAKE FLAVORFUL > LIQUIDS IN WHICH ONE COOKS OTHER THINGS! > > plonk...go yell at somebody else -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol Continuing to be Manitoban |
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Katra wrote:
> In article .com>, > "Sheldon" > wrote: > > > Mike Van Pelt wrote: > > > > wrote: > > > >> > > > > >you can buy a small chicken, cut it up, and make your own. > > > > > > For stock, Alton Brown suggested getting chicken wings. > > > Lots of connective tissue to hydrolize for the gelatine that > > > gives stock it's "mouth feel" properties, relatively cheap. > > > > > > (I mostly use the Swanson's low sodium canned broth, but one > > > of these days I'm going to try making a real chicken stock.) > > > > Then forget all about Alton Brown's cheapo-******* wing concoction > and > > take a clue from "deguttadauro> and use a whole chicken... why waste > > > your time on stock that's all gelatin and no flavor... the stockpot > is > > NOT your garbage disposal. And while you're at it remove that > spinal > > column and toss it in the trash, if you don't eat it it's garbage. > I > > mean if you're going to make stock from saved up fercocktah scraps > > you'd be better off boiling bouillon cubes with your soup greens. I > > > wouldn't dirty a pot to make scrap stock... when the cooking fuel, > > herbs and spices are worth more than the chicken there's s0mething > > wrong with the picture, it's a friggin' cartoon. > > > > Sheldon > > > > Sheldon... > For once I _really_ disagree with you! > Wings make far, FAR better and richer stock than a whole chicken! > What a waste! > > Personally, I still think the best stock is made from chicken feet > (for the same reason wing stock was recommended) but some folks just > cannot handle that. ;-) > > Honestly Shel' have you ever TRIED it??? > > Chicken stock made from chicken backs is also excellent! > > To me, using a whole chicken to make stock is a real waste. :-P > > And it's not nearly as rich! I agree and would add that the first time i tried it i decided to go all the way and boil a 6 pound "capon". While the resulting stock was adequate it was no better than a stock made with a chicken carcass, and more to the point when i took it out of the stock pot i had so little stock left in the pot that i had to strip the capon of its meat and return its carcass to the pot with more water to produce an usable amount of stock. --- Joseph Littleshoes |
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While I'm away, think you can get ahold of a sense of humor?
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All chicken dishes like this will benefit from homemade chicken stock. I do
it all the time, anytime I have leftover chicken. Throw it into the pot. fill with water, add onion and celery, and a bit of prov. herbs. Bring to a very low simmer for a couple of hours. To produce more flavor, I sometimes add a can of chicken stock to the above with the water to get richer stock. This is always much better than plan old canned stock. The above effort is well worth it for a recipe like this where you want to end up with a sauce that tastes chickeny. You shouldn't throw flour into any water based stock and expect anything to work. You should always start with a roux, as a thickener. In the recipe below when you take the chicken out after browning, add a bit of olive oil, enough to bind 1.5-2TB flour per cup of sauce. Mix that into a roux; brown the roux slightly and to the flour, and then add your stock. Kent "DayDreamer" > wrote in message ... > I`m looking at a recipe that calls for chicken stock - which I don`t > have. Would canned chicken broth be an acceptable substitute or should I > forget about this recipe? I`m not exactly sure what chicken stock is > either - I`m assuming it`s something that must be homemade and cannot be > purchased? Thank you for any suggestions! I learn a great deal from this > group. > Recipe is below. > > > CHICKEN FRANCAISE TARRAGON > Printed from COOKS.COM > 1 lb. chicken, boneless, pounded thin > 2 tbsp. butter > 1-2 tbsp. olive oil > 2 cloves garlic, crushed > 1 egg > Flour > 2 lemons > 3/4 to 1 c. chicken stock > 3/4 c. white wine > Tarragon > 1 (10 oz.) pkg. mushrooms, cleaned and sliced > Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter > and oil in pan and brown garlic. Remove garlic, brown chicken on both > sides. Remove. Add chicken broth, wine, and juice of 1 lemon to pan. > Thicken with additional flour, season with tarragon. Add chicken back to > pan; cover with mushrooms and lemon slices. Cook an additional 20 > minutes over low heat. > |
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On Fri, 01 Apr 2005 01:38:37 -0600, Katra
> wrote: > >Sheldon... >For once I _really_ disagree with you! >Wings make far, FAR better and richer stock than a whole chicken! >What a waste! > >Personally, I still think the best stock is made from chicken feet >(for the same reason wing stock was recommended) but some folks just >cannot handle that. ;-) > I had a 5-lb bag of feet and made stock from it today to see what it would do. I was gone from th ecity for lunch and got back about 5 to shut off the heat. It smelled great after 7 hours of very slow simmering. As expected, it seems much more gelatinous than normal chicken stock. Rodney Myrvaagnes J36 Gjo/a MOM CASTS TOT IN CEMENT Most experts voice cautious optimism |
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In article >,
Rodney Myrvaagnes > wrote: <snip> > > > I had a 5-lb bag of feet and made stock from it today to see what it > would do. I was gone from th ecity for lunch and got back about 5 to > shut off the heat. It smelled great after 7 hours of very slow > simmering. As expected, it seems much more gelatinous than normal > chicken stock. > > > > Rodney Myrvaagnes J36 Gjo/a > > I've never done stock from chicken feet, but would like to try. Question: Do you clip the claws off or just wash the feet and simmer them as is? Regards, Dave W. -- Living in the Ozarks For email, edu will do. During times of universal deceit, telling the truth becomes a revolutionary act. - George Orwell, (1903-1950) |
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In article >,
"Dave W." > wrote: > In article >, > Rodney Myrvaagnes > wrote: > > <snip> > > > > > I had a 5-lb bag of feet and made stock from it today to see what it > > would do. I was gone from th ecity for lunch and got back about 5 to > > shut off the heat. It smelled great after 7 hours of very slow > > simmering. As expected, it seems much more gelatinous than normal > > chicken stock. > > > > > > > > Rodney Myrvaagnes J36 Gjo/a > > > > > I've never done stock from chicken feet, but would like to try. Question: > Do you clip the claws off or just wash the feet and simmer them as is? > > Regards, > Dave W. Ok... Chicken feet! If you buy them pre-cleaned, they are usually ready for use. I use the pressure cooker for chicken feet usually, but I have used a stock pot a couple of times. You want to cook them until the are all nice and jelly and falling apart! If you use fresh ones, you scald them first! Dunk the foot into boiling water for 15 to 20 seconds. Peel the scaly skin off and the toenails pop off with a slight twist. This leaves a nice, clean, skinless chicken foot. You can do duck feet the same way. I've even done pigeon feet. ;-) Emu feet are gross! Don't bother. Those get roasted for the dogs! Cleaned chicken feet make a wonderful stock, and the "meat" on the feet turns into a wonderful jelly stuff that is delicious! Cook them like any other stock base with onions, garlic, celery, and your choice of herbs and spices. I _never_ make stock with just meat and nothing else! It smells funky while it is cooking if you try it. :-P -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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On Sat, 02 Apr 2005 09:53:35 -0600, "Dave W." >
wrote: >In article >, > Rodney Myrvaagnes > wrote: > ><snip> >> > >> I had a 5-lb bag of feet and made stock from it today to see what it >> would do. I was gone from th ecity for lunch and got back about 5 to >> shut off the heat. It smelled great after 7 hours of very slow >> simmering. As expected, it seems much more gelatinous than normal >> chicken stock. >> >> >> >> Rodney Myrvaagnes J36 Gjo/a >> >> >I've never done stock from chicken feet, but would like to try. Question: >Do you clip the claws off or just wash the feet and simmer them as is? > I didn't clip. Rodney Myrvaagnes J36 Gjo/a MOM CASTS TOT IN CEMENT Most experts voice cautious optimism |
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