About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to
make soup.

Today, my wife went to the grocery store and brought home a couple of
roasting chickens. At that store, the whole roasting chickens still
have the feet attached. She must have turned up her nose because the
butcher asked her if she wanted him to remove the feet. He then told
her that they add very good flavor to the stock. Since she knew I was
going to make stock, she broght them home.

So, are the feet good for making stock?

What's the procedure? Bake them with the chicken?

Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?


--
For email, use

In article >, LurfysMa
> wrote:

> About a week ago, I asked about ways to use the leftover rotisserie
> chicken. Amy Ross and others suggested I make stock and use that to
> make soup.
>
> Today, my wife went to the grocery store and brought home a couple of
> roasting chickens. At that store, the whole roasting chickens still
> have the feet attached. She must have turned up her nose because the
> butcher asked her if she wanted him to remove the feet. He then told
> her that they add very good flavor to the stock. Since she knew I was
> going to make stock, she broght them home.
>
> So, are the feet good for making stock?
>
> What's the procedure? Bake them with the chicken?
>
> Also, what are good spices to use in making chicken stock? Or is that
> something to be added later when making the soup?

For a good chicken soup add an onion, ten carrots or three or four
chunks of butternut Squash and some parsley or cilantro. Simmer the
soup for at least four hours. Remove all this from the soup and strain
it. Refrigerate the soup so the fat forms on the surface and can be
skimmed off. If you like you can puree the vegetables and return them
to the soup along with chicken meat cleaned from the bones.

LurfysMa wrote:
> About a week ago, I asked about ways to use the leftover rotisserie
> chicken. Amy Ross and others suggested I make stock and use that to
> make soup.
>
> Today, my wife went to the grocery store and brought home a couple of
> roasting chickens. At that store, the whole roasting chickens still
> have the feet attached. She must have turned up her nose because the
> butcher asked her if she wanted him to remove the feet. He then told
> her that they add very good flavor to the stock. Since she knew I was
> going to make stock, she broght them home.
>
> So, are the feet good for making stock?

Yep. But some additional other bones and meat would offer an improvement
in depth of flavor.

> What's the procedure? Bake them with the chicken?

You can brown them for additional flavor, or just start them in cold
water. Add a mirepoix (celery, carrots and onions, maybe turnip). It
looks like you have four feet to play with, so I'd use maybe three ribs
of celery, two or three carrots and a medium onion, all cut into
one-inch chunks. A little parsley, if you'd like. A bay leaf. Six or
eight peppercorns. That's it.

Simmer for a couple hours making sure the feet stay covered with water.
The stock will be very gelatinous but not very fatty. Don't boil it or
it'll be cloudy (an aesthetic judgement). The stock will become solid
upon cooling. The feet will be useless for anything else, throw them
out. The veggies will have surrendered all their flavor. I'd chuck them,
too. You'll have maybe 3 or 4 cups of a very basic stock, since there's
no meat or additional bone in there.

> Also, what are good spices to use in making chicken stock? Or is that
> something to be added later when making the soup?

No other spices for stock.

Pastorio

In article >,
"Bob (this one)" > wrote:

> it'll be cloudy (an aesthetic judgement). The stock will become solid
> upon cooling. The feet will be useless for anything else, throw them
> out.
>
> Pastorio

Are you nuts??!! Sprinkle a little salt on those feet and suck the
bones clean! I hesitate to say there's meat on them there feet -- it's
more of something gelatinous. Yum!! You heathen! Oh, wait -- that's
probably me.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

>
> Also, what are good spices to use in making chicken stock? Or is that
> something to be added later when making the soup?
>

well i sure dont know about the chicken feet *shriek*

however,

to make a stock, first of all you have to sweat the onions, gently, not
fast, dont burn them as this changes the flavour, cook them slowly till they
become see throughish. the proper word is transluscent but i dunno how to
spell that so seethroughish it is. anyway, then add some cut up carrots,
celery, peppercorns and gently fry them off to release the flavour. just
brown it a bit to get the vegies to release their flavours. Add the chicken
bones as well and brown them all off to release their own flavours. then add
water and slowly simmer for at least a couple hours. skim the fat of the
top periodically when you see the fat globs. you use any part of the
chicken. just whack it in. when its all done and finished, you strain it at
the end. pour it into icecube containers. freeze in icecubes and fresh stock
whenever you need them.

bon apetit

tracey

tracey wrote:
>>Also, what are good spices to use in making chicken stock? Or is that
>>something to be added later when making the soup?
>>
> well i sure dont know about the chicken feet *shriek*
>
> however,
> to make a stock, first of all you have to sweat the onions,

There are actually three ways to deal with the "aromatics." Way one is
to sweat them. Two is to roast them. Three is to just dump them into the
extracting water. Each provides a different finished taste and color.

Sweating them dehydrates the veggies so they provide less juice but it's
stronger. Way two roasts them to a deep brown and that adds Maillard
reaction flavors which are succulent. Way three gives a fresher flavor,
but it isn't as strong.

> gently, not
> fast, dont burn them as this changes the flavour, cook them slowly till they
> become see throughish. the proper word is transluscent but i dunno how to
> spell that so seethroughish it is.

Translucent. But I like seethroughish, too.

> anyway, then add some cut up carrots,
> celery, peppercorns and gently fry them off to release the flavour. just
> brown it a bit to get the vegies to release their flavours.

Browning is a different step than sweating.

> Add the chicken
> bones as well and brown them all off to release their own flavours.

This is why people roast them. Less fat up front, more even color.

> then add
> water and slowly simmer for at least a couple hours. skim the fat of the
> top periodically when you see the fat globs. you use any part of the
> chicken. just whack it in. when its all done and finished, you strain it at
> the end.

Strain, to be sure. But get the rest of the fat off before processing
any further.

> pour it into icecube containers. freeze in icecubes and fresh stock
> whenever you need them.

One way to handle it. Or reduce it to a heavy gel and just store in the
fridge. Lasts for months that way. Concentrated.

Pastorio

"Bob (this one)" > wrote in message
...
snip handling of chicken stock
>
> One way to handle it. Or reduce it to a heavy gel and just store in the
> fridge. Lasts for months that way. Concentrated.
>
> Pastorio

Really? I didn't know that. I thought it would go bad.
J

Melba's Jammin' wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>>it'll be cloudy (an aesthetic judgement). The stock will become solid
>>upon cooling. The feet will be useless for anything else, throw them
>>out.
>>
>>Pastorio
>
> Are you nuts??!! Sprinkle a little salt on those feet and suck the
> bones clean! I hesitate to say there's meat on them there feet -- it's
> more of something gelatinous. Yum!!

I agree. As long as there's still something left. The gelatin is a very
sensuous mouthfeel. Silky, almost like a rich fat, slightly sticky. I've
tried to feed them to people, most of whom either sneered or gagged.
More for me. On occasion, I've dipped them into a tomato sauce and
picked them clean. Once in a garlicky mayo like aioli.

One time, maybe 1979 or so, sitting out back of one of my restaurants
and eating, away from the madness, guy came along and saw what I was
eating (maybe 6 or 8 feet, salt and pepper) and he asked if he could
have one. Suit and tie kinda guy, frayed a bit and not completely clean.
I gave him one and he told an amazing story about his parents coming
from Russia and how they raised and slaughtered chickens for sale and
kept the feet, combs and wattles for themselves to eat. They sold
everything else. He said he hadn't had a foot in years and he cried
while we sat there, remembering. Talked about his sister who lived in
Canada, his mother who had just died and his father who had been gone
since the late 50's. We sat there and ate the rest of the feet. I went
inside to get more stuff; I wasn't hungry, but he was. We sat out there
for a good hour, eating, talking, laughing. I had one of my guys wrap up
a good package of food for him, including maybe a dozen feet. Later, the
kitchen folks said they'd dropped $25 in the bag, too. My kitchen
manager said, "And we only took $10 out of the register to put in
there." Wonderful day...

> You heathen! Oh, wait -- that's
> probably me.

Um, prolly both of us.

Pastorio

"Bob (this one)" > wrote

> One time, maybe 1979 or so, sitting out back of one of my restaurants and
> eating, away from the madness, guy came along and saw what I was eating
> (maybe 6 or 8 feet, salt and pepper) and he asked if he could have one.
> Suit and tie kinda guy, frayed a bit and not completely clean. I gave him
> one and he told an amazing story about his parents coming from Russia and
> how they raised and slaughtered chickens for sale and kept the feet, combs
> and wattles for themselves to eat. They sold everything else. He said he
> hadn't had a foot in years and he cried while we sat there, remembering.
> Talked about his sister who lived in Canada, his mother who had just died
> and his father who had been gone since the late 50's. We sat there and ate
> the rest of the feet. I went inside to get more stuff; I wasn't hungry,
> but he was. We sat out there for a good hour, eating, talking, laughing. I
> had one of my guys wrap up a good package of food for him, including maybe
> a dozen feet. Later, the kitchen folks said they'd dropped $25 in the bag,
> too. My kitchen manager said, "And we only took $10 out of the register to
> put in there." Wonderful day...

You ended my day with a big smile. Thanks for the story.

nancy

Janet Bostwick wrote:
> "Bob (this one)" > wrote in message
> ...
> snip handling of chicken stock
>
>>One way to handle it. Or reduce it to a heavy gel and just store in the
>>fridge. Lasts for months that way. Concentrated.
>>
>>Pastorio
>
> Really? I didn't know that. I thought it would go bad.

It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
covered container. A gallon of stock becomes maybe a cup or a cup and a
half of concentrate.

I make some a few times a year. Out right now, but the holidays are
coming up. Probably be cheaper to buy some good-quality base, but the
whole house smells great for two days when I make it.

Pastorio

Ignoramus21002 > wrote in
:

> What a nice story.
>
> I do not care too much for chicken feet, but I love chicken skin.
>
> That's why I like eating chicken with people afraid of cholesterol and
> saturated fat, I always get the tasty parts...
>

Amen My boyfriend roasted a chook for his parents and sister recently.
His Dad and sister are not terribly adventurous eaters, so they had the
breasts. I suggested sheol and his Mum have the thighs/legs, and I scored
the parson's nose, wings, oysters, skin and various other scavenger's
pickings. They were worried I'd go hungry, but I think I ate more (and
tastier) chicken than anyone :P

And ya, loved the russian chicken feet story...

K

In article >,
LurfysMa > wrote:

> About a week ago, I asked about ways to use the leftover rotisserie
> chicken. Amy Ross and others suggested I make stock and use that to
> make soup.
>
> Today, my wife went to the grocery store and brought home a couple of
> roasting chickens. At that store, the whole roasting chickens still
> have the feet attached. She must have turned up her nose because the
> butcher asked her if she wanted him to remove the feet. He then told
> her that they add very good flavor to the stock. Since she knew I was
> going to make stock, she broght them home.
>
> So, are the feet good for making stock?

Gods yes!!!
But I generally use 1 lb. or so of chicken feet at a time. :-)

>
> What's the procedure? Bake them with the chicken?

No, remove them and freeze them, then use them with other bones and
scraps to make a bone stock.

>
> Also, what are good spices to use in making chicken stock? Or is that
> something to be added later when making the soup?

Ick. I _never_ make a stock without using additional flavorings. Try it
and it stinks up the house. For some reason, boiling bones by themselves
just does not smell appetizing. Not sure why.

To stock makings I add:

Celery
fresh ginger
garlic
onions
bay leaf
Parsley if I have it

additional herbs as desired

Rosemary
thyme
dittany
mexican oregano but only because I grow it. ;-)

Cheers!
--
Om.

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

In article >,
Carol Frilegh > wrote:

> In article >, LurfysMa
> > wrote:
>
> > About a week ago, I asked about ways to use the leftover rotisserie
> > chicken. Amy Ross and others suggested I make stock and use that to
> > make soup.
> >
> > Today, my wife went to the grocery store and brought home a couple of
> > roasting chickens. At that store, the whole roasting chickens still
> > have the feet attached. She must have turned up her nose because the
> > butcher asked her if she wanted him to remove the feet. He then told
> > her that they add very good flavor to the stock. Since she knew I was
> > going to make stock, she broght them home.
> >
> > So, are the feet good for making stock?
> >
> > What's the procedure? Bake them with the chicken?
> >
> > Also, what are good spices to use in making chicken stock? Or is that
> > something to be added later when making the soup?
>
> For a good chicken soup add an onion, ten carrots or three or four
> chunks of butternut Squash and some parsley or cilantro. Simmer the
> soup for at least four hours. Remove all this from the soup and strain
> it. Refrigerate the soup so the fat forms on the surface and can be
> skimmed off. If you like you can puree the vegetables and return them
> to the soup along with chicken meat cleaned from the bones.

Too many carrots.

It's really best to make the stock separately IMHO, then add the other
soup ingredients (such as carrot and squash) after the fact.

Otherwise the veggies get overcooked and have little to no flavor.

Making stock is all about extracting the essence. ;-) I will add the
meat back to it if I'm using whole chicken to make stock/soup such as
drumsticks or wings but if I'm making a bone stock, the bones get cooked
down enough to be crushable and fed to the animals along with whatever
little meat is left.

Cheers!
--
Om.

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

In article >,
"Bob (this one)" > wrote:

> Simmer for a couple hours making sure the feet stay covered with water.
> The stock will be very gelatinous but not very fatty. Don't boil it or
> it'll be cloudy (an aesthetic judgement). The stock will become solid
> upon cooling. The feet will be useless for anything else, throw them
> out. The veggies will have surrendered all their flavor. I'd chuck them,
> too. You'll have maybe 3 or 4 cups of a very basic stock, since there's
> no meat or additional bone in there.

Disagree. ;-)
The feet are delicious by themselves removed from the stock, eaten with
just a little salt.

YMMV.

<slurp>

Om -> who adores chicken feet.....
--
Om.

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

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Bob (this one)" > wrote:
>
> > it'll be cloudy (an aesthetic judgement). The stock will become solid
> > upon cooling. The feet will be useless for anything else, throw them
> > out.
> >
> > Pastorio
>
> Are you nuts??!! Sprinkle a little salt on those feet and suck the
> bones clean! I hesitate to say there's meat on them there feet -- it's
> more of something gelatinous. Yum!! You heathen! Oh, wait -- that's
> probably me.

<lol> You are not alone! ;-d

Cheers!
--
Om.

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

In article >,
"Bob (this one)" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >>it'll be cloudy (an aesthetic judgement). The stock will become solid
> >>upon cooling. The feet will be useless for anything else, throw them
> >>out.
> >>
> >>Pastorio
> >
> > Are you nuts??!! Sprinkle a little salt on those feet and suck the
> > bones clean! I hesitate to say there's meat on them there feet -- it's
> > more of something gelatinous. Yum!!
>
> I agree. As long as there's still something left. The gelatin is a very
> sensuous mouthfeel. Silky, almost like a rich fat, slightly sticky. I've
> tried to feed them to people, most of whom either sneered or gagged.
> More for me. On occasion, I've dipped them into a tomato sauce and
> picked them clean. Once in a garlicky mayo like aioli.
>
> One time, maybe 1979 or so, sitting out back of one of my restaurants
> and eating, away from the madness, guy came along and saw what I was
> eating (maybe 6 or 8 feet, salt and pepper) and he asked if he could
> have one. Suit and tie kinda guy, frayed a bit and not completely clean.
> I gave him one and he told an amazing story about his parents coming
> from Russia and how they raised and slaughtered chickens for sale and
> kept the feet, combs and wattles for themselves to eat. They sold
> everything else. He said he hadn't had a foot in years and he cried
> while we sat there, remembering. Talked about his sister who lived in
> Canada, his mother who had just died and his father who had been gone
> since the late 50's. We sat there and ate the rest of the feet. I went
> inside to get more stuff; I wasn't hungry, but he was. We sat out there
> for a good hour, eating, talking, laughing. I had one of my guys wrap up
> a good package of food for him, including maybe a dozen feet. Later, the
> kitchen folks said they'd dropped $25 in the bag, too. My kitchen
> manager said, "And we only took $10 out of the register to put in
> there." Wonderful day...

Great story, thanks! :-)

>
> > You heathen! Oh, wait -- that's
> > probably me.
>
> Um, prolly both of us.

Make that 3. ;-d

>
> Pastorio
--
Om.

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

In article >,
"Bob (this one)" > wrote:

> Janet Bostwick wrote:
> > "Bob (this one)" > wrote in message
> > ...
> > snip handling of chicken stock
> >
> >>One way to handle it. Or reduce it to a heavy gel and just store in the
> >>fridge. Lasts for months that way. Concentrated.
> >>
> >>Pastorio
> >
> > Really? I didn't know that. I thought it would go bad.
>
> It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
> covered container. A gallon of stock becomes maybe a cup or a cup and a
> half of concentrate.

Now yer talkin' Demi-glace? (hope I spelled that right)

>
> I make some a few times a year. Out right now, but the holidays are
> coming up. Probably be cheaper to buy some good-quality base, but the
> whole house smells great for two days when I make it.
>
> Pastorio

We made a bunch of it out of emu bones one time.
Cooked 3 gallons down to about a quart and a half.
The texture was like molasses and OH was it good!

We froze it tho'. Did not know it'd keep refrigerated?

Cheers!
--
Om.

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

OmManiPadmeOmelet wrote:

> "Bob (this one)" > wrote:
>
>>Janet Bostwick wrote:
>>
>>>"Bob (this one)" > wrote

>>>snip handling of chicken stock
>>>
>>>>One way to handle it. Or reduce it to a heavy gel and just store in the
>>>>fridge. Lasts for months that way. Concentrated.
>>>
>>>Really? I didn't know that. I thought it would go bad.
>>
>>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
>>covered container. A gallon of stock becomes maybe a cup or a cup and a
>>half of concentrate.
>
> Now yer talkin' Demi-glace? (hope I spelled that right)

No. Demi-glace is a bit more complicated than this - it's a sauce and
stock combination that's reduced. This is just a reduced stock.

> We made a bunch of it out of emu bones one time.
> Cooked 3 gallons down to about a quart and a half.
> The texture was like molasses and OH was it good!
>
> We froze it tho'. Did not know it'd keep refrigerated?

Freezing or refrigerating depends on how concentrated you make it. It
needs to be close to solid for it to only be refrigerated. Very thick.
Just to be safe, maybe freeze it in small batches and thaw as needed
unless you know what to be looking for in terms of density. Different
stocks will reduce differently, and some don't reduce well - fish stock,
for example.

Pastorio

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>Janet Bostwick wrote:
> >>
> >>>"Bob (this one)" > wrote
>
> >>>snip handling of chicken stock
> >>>
> >>>>One way to handle it. Or reduce it to a heavy gel and just store in the
> >>>>fridge. Lasts for months that way. Concentrated.
> >>>
> >>>Really? I didn't know that. I thought it would go bad.
> >>
> >>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
> >>covered container. A gallon of stock becomes maybe a cup or a cup and a
> >>half of concentrate.
> >
> > Now yer talkin' Demi-glace? (hope I spelled that right)
>
> No. Demi-glace is a bit more complicated than this - it's a sauce and
> stock combination that's reduced. This is just a reduced stock.

Ok, educate me please. ;-)
I thought it was just a super reduced stock.

Thanks!

>
> > We made a bunch of it out of emu bones one time.
> > Cooked 3 gallons down to about a quart and a half.
> > The texture was like molasses and OH was it good!
> >
> > We froze it tho'. Did not know it'd keep refrigerated?
>
> Freezing or refrigerating depends on how concentrated you make it. It
> needs to be close to solid for it to only be refrigerated. Very thick.

It darn near was.
We've only made it once.

> Just to be safe, maybe freeze it in small batches and thaw as needed
> unless you know what to be looking for in terms of density. Different
> stocks will reduce differently, and some don't reduce well - fish stock,
> for example.
>
> Pastorio

I've honestly never tried to make a seafood or fish stock.

Cheers!
--
Om.

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

"Ignoramus21002" > wrote in message
...
> What a nice story.
>
> I do not care too much for chicken feet, but I love chicken skin.
>
> That's why I like eating chicken with people afraid of cholesterol and
> saturated fat, I always get the tasty parts...
>
> i

Do you think it makes you feel macho or tough (maybe rugged) to refer to
people careful about their fat intake as afraid? Just curious since you do
it all the time. For someone like you who lectures others on word choices
it's obvious you should know the difference.

Avoiding saturated fat is not out of fear for most people. It's like someone
saying that a person is afraid of carbs when all they're doing is low
carbing - a legitimate diet choice that doesn't need to be belittled.
--
the volleyballchick

In article >,
"Bob (this one)" > wrote:
(snip) I went
> inside to get more stuff; I wasn't hungry, but he was. We sat out there
> for a good hour, eating, talking, laughing. I had one of my guys wrap up
> a good package of food for him, including maybe a dozen feet. Later, the
> kitchen folks said they'd dropped $25 in the bag, too. My kitchen
> manager said, "And we only took $10 out of the register to put in
> there." Wonderful day...
>
> > You heathen! Oh, wait -- that's
> > probably me.
>
> Um, prolly both of us.
>
> Pastorio

Good story. As kids on the farm we used to fight over the feet and you
should hear Sister Julie when I tell her I've bought some. Envy Green.
I'm thinking of telling her about the place a mile from her that sells
them. Nah, maybe another time. I had some pictures - ok, I found them
and just stuck them back on my website. These are pics of uncooked
feet. When we were kids we used to pull the tendon that makes them flex
and pretend we were going to claw each other. Simple pleasures, simple
times, simple-tons.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Bob (this one)" > wrote:
> (snip) I went
> > inside to get more stuff; I wasn't hungry, but he was. We sat out there
> > for a good hour, eating, talking, laughing. I had one of my guys wrap up
> > a good package of food for him, including maybe a dozen feet. Later, the
> > kitchen folks said they'd dropped $25 in the bag, too. My kitchen
> > manager said, "And we only took $10 out of the register to put in
> > there." Wonderful day...
> >
> > > You heathen! Oh, wait -- that's
> > > probably me.
> >
> > Um, prolly both of us.
> >
> > Pastorio
>
> Good story. As kids on the farm we used to fight over the feet and you
> should hear Sister Julie when I tell her I've bought some. Envy Green.
> I'm thinking of telling her about the place a mile from her that sells
> them. Nah, maybe another time. I had some pictures - ok, I found them
> and just stuck them back on my website. These are pics of uncooked
> feet. When we were kids we used to pull the tendon that makes them flex
> and pretend we were going to claw each other. Simple pleasures, simple
> times, simple-tons.

Look delicious to me... ;-)
The one on the right nees a bit of skin picked off tho'. <lol>

Still got a 2 lb. package in the freezer. Might make more today!

Cheers!
--
Om.

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

OmManiPadmeOmelet wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>> "Bob (this one)" > wrote:
>>>
>>>
>>>>Janet Bostwick wrote:
>>>>
>>>>
>>>>>"Bob (this one)" > wrote
>>
>>>>>snip handling of chicken stock
>>>>>
>>>>>
>>>>>>One way to handle it. Or reduce it to a heavy gel and just store in the
>>>>>>fridge. Lasts for months that way. Concentrated.
>>>>>
>>>>>Really? I didn't know that. I thought it would go bad.
>>>>
>>>>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
>>>>covered container. A gallon of stock becomes maybe a cup or a cup and a
>>>>half of concentrate.
>>>
>>>Now yer talkin' Demi-glace? (hope I spelled that right)
>>
>>No. Demi-glace is a bit more complicated than this - it's a sauce and
>>stock combination that's reduced. This is just a reduced stock.
>
> Ok, educate me please. ;-)
> I thought it was just a super reduced stock.

It's an Espagnole sauce mixed with an equal volume of stock and reduced
to half - to the original volume of the Espagnole.
<http://www.ochef.com/466.htm>

Alternate Espagnole:
<http://www.epicurious.com/recipes/recipe_views/views/231202>

> Thanks!

Keep the change.

>>>We made a bunch of it out of emu bones one time.
>>>Cooked 3 gallons down to about a quart and a half.
>>>The texture was like molasses and OH was it good!
>>>
>>>We froze it tho'. Did not know it'd keep refrigerated?
>>
>>Freezing or refrigerating depends on how concentrated you make it. It
>>needs to be close to solid for it to only be refrigerated. Very thick.
>
> It darn near was.
> We've only made it once.
>
>>Just to be safe, maybe freeze it in small batches and thaw as needed
>>unless you know what to be looking for in terms of density. Different
>>stocks will reduce differently, and some don't reduce well - fish stock,
>>for example.
>
> I've honestly never tried to make a seafood or fish stock.

Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
stock, but it has its uses.

Pastorio

"Bob (this one)" > wrote in message
...
> Janet Bostwick wrote:
>> "Bob (this one)" > wrote in message
>> ...
>> snip handling of chicken stock
>>
>>>One way to handle it. Or reduce it to a heavy gel and just store in the
>>>fridge. Lasts for months that way. Concentrated.
>>>
>>>Pastorio
>>
>> Really? I didn't know that. I thought it would go bad.
>
> It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
> covered container. A gallon of stock becomes maybe a cup or a cup and a
> half of concentrate.
>
> I make some a few times a year. Out right now, but the holidays are coming
> up. Probably be cheaper to buy some good-quality base, but the whole house
> smells great for two days when I make it.
>
> Pastorio

O.k., you're talking about the stuff that can be sliced or cubed after it
has chilled--resulting from a chicken and misc. additional parts being
simmered until the bones themselves soften?
J

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >
> >>OmManiPadmeOmelet wrote:
> >>
> >>
> >>> "Bob (this one)" > wrote:
> >>>
> >>>
> >>>>Janet Bostwick wrote:
> >>>>
> >>>>
> >>>>>"Bob (this one)" > wrote
> >>
> >>>>>snip handling of chicken stock
> >>>>>
> >>>>>
> >>>>>>One way to handle it. Or reduce it to a heavy gel and just store in the
> >>>>>>fridge. Lasts for months that way. Concentrated.
> >>>>>
> >>>>>Really? I didn't know that. I thought it would go bad.
> >>>>
> >>>>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
> >>>>covered container. A gallon of stock becomes maybe a cup or a cup and a
> >>>>half of concentrate.
> >>>
> >>>Now yer talkin' Demi-glace? (hope I spelled that right)
> >>
> >>No. Demi-glace is a bit more complicated than this - it's a sauce and
> >>stock combination that's reduced. This is just a reduced stock.
> >
> > Ok, educate me please. ;-)
> > I thought it was just a super reduced stock.
>
> It's an Espagnole sauce mixed with an equal volume of stock and reduced
> to half - to the original volume of the Espagnole.
> <http://www.ochef.com/466.htm>
>
> Alternate Espagnole:
> <http://www.epicurious.com/recipes/recipe_views/views/231202>

Bookmarked! Sounds delish'.

>
> > Thanks!
>
> Keep the change.

;-)

> >
> > I've honestly never tried to make a seafood or fish stock.
>
> Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
> stock, but it has its uses.
>
> Pastorio

I've considered using various crustacean shells (shrimp, crab and
lobster) but I know some folks use fish heads.

I buy seafood broth to make seafood and clam chowders, but there is a
lot of salt in it.

How do _you_ make a seafood/fish stock?
--
Om.

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

Janet Bostwick wrote:
> "Bob (this one)" > wrote in message
> ...
>
>>Janet Bostwick wrote:
>>
>>>"Bob (this one)" > wrote in message
...
>>>snip handling of chicken stock
>>>
>>>
>>>>One way to handle it. Or reduce it to a heavy gel and just store in the
>>>>fridge. Lasts for months that way. Concentrated.
>>>>
>>>>Pastorio
>>>
>>>Really? I didn't know that. I thought it would go bad.
>>
>>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
>>covered container. A gallon of stock becomes maybe a cup or a cup and a
>>half of concentrate.
>>
>>I make some a few times a year. Out right now, but the holidays are coming
>>up. Probably be cheaper to buy some good-quality base, but the whole house
>>smells great for two days when I make it.
>>
>>Pastorio
>
> O.k., you're talking about the stuff that can be sliced or cubed after it
> has chilled--resulting from a chicken and misc. additional parts being
> simmered until the bones themselves soften?

Yep. And sometimes even denser than that. Fudgy, almost. Dark-colored,
intensely flavored. I don't add salt until just about at the end, and
then I add too little. Quite by design. Since I don't know how I'm going
to use it, I err on the side of caution.

Pastorio

OmManiPadmeOmelet wrote:

> "Bob (this one)" > wrote:
>
>>>>OmManiPadmeOmelet wrote:

>>>I've honestly never tried to make a seafood or fish stock.
>>
>>Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
>>stock, but it has its uses.
>
> I've considered using various crustacean shells (shrimp, crab and
> lobster) but I know some folks use fish heads.
>
> I buy seafood broth to make seafood and clam chowders, but there is a
> lot of salt in it.
>
> How do _you_ make a seafood/fish stock?

Two kinds of fish stock. One basic, the other called "fumet."

Basic stock
2 pounds fish heads and bones or whole fish, cleaned and scaled
1 small onion, chunked
1 leek, cleaned and choppped
2 cloves garlic
1 cup dry white wine
1 bulb fennel, chopped (optional)
enough cold water to cover (1 1/2 to 2 quarts)
bouquet garni (bunch parsley, 7 or 8 sprigs fresh thyme [or 1 teaspoon
dried], 1 bay leaf, a few celery leaves)
Combine everything in a stockpot, bring to a boil, reduce to a simmer
and cook, uncovered, for 30 to 40 minutes or so. Skim often. Strain and
cool. Refrigerate until needed, no more than about 4 days.

Fumet (fyu-may)
This one will be more intense. Same ingredients as above, but sweat the
veggies in three or four tablespoons butter, oil or a combination until
they soften, but don't brown them. Maybe 5 or 6 minutes. Then add the
fish parts, stirring now and again for another few minutes, until they
begin to be opaque, but don't let them brown. Add remaining ingredients
and finish as directed above.

Shrimp or lobster stocks are made differently. For them, you need:
2 or 3 tablespoons clarified butter or oil
3 cups uncooked shells, rinsed and drained
1 large onion, chopped
2 or 3 small carrots, peeled and chopped
2 ribs celery chopped
2 or 3 tablespoons tomato paste (optional)
6 or 7 cups cold water
pinch fennel seeds
1 bay leaf
1 tablespoon black peppercorns
Heat the oil and saute the shells and veggies until shells are bright
pink and the aromatic smell is strong, maybe 15 or 18 minutes. Add
remaining ingredients, bring to a near-boil and reduce the heat to a
bare simmer. Cook, partly covered for 20 or 25 minutes. Strain, pressing
gently to extract the most liquid. Let cool an refrigerate until needed.
Up to maybe 4 or 5 days.

This one can be made with cooked shells, but I'd double the quantity of
shells keeping the remaining ingredients the same (maybe a little more
water or wine) because the flavor won't be as intense from cooked shells.

Pastorio

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>>>OmManiPadmeOmelet wrote:
>
> >>>I've honestly never tried to make a seafood or fish stock.
> >>
> >>Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
> >>stock, but it has its uses.
> >
> > I've considered using various crustacean shells (shrimp, crab and
> > lobster) but I know some folks use fish heads.
> >
> > I buy seafood broth to make seafood and clam chowders, but there is a
> > lot of salt in it.
> >
> > How do _you_ make a seafood/fish stock?
>
> Two kinds of fish stock. One basic, the other called "fumet."
>
> Basic stock
> 2 pounds fish heads and bones or whole fish, cleaned and scaled
> 1 small onion, chunked
> 1 leek, cleaned and choppped
> 2 cloves garlic
> 1 cup dry white wine
> 1 bulb fennel, chopped (optional)
> enough cold water to cover (1 1/2 to 2 quarts)
> bouquet garni (bunch parsley, 7 or 8 sprigs fresh thyme [or 1 teaspoon
> dried], 1 bay leaf, a few celery leaves)
> Combine everything in a stockpot, bring to a boil, reduce to a simmer
> and cook, uncovered, for 30 to 40 minutes or so. Skim often. Strain and
> cool. Refrigerate until needed, no more than about 4 days.
>
> Fumet (fyu-may)
> This one will be more intense. Same ingredients as above, but sweat the
> veggies in three or four tablespoons butter, oil or a combination until
> they soften, but don't brown them. Maybe 5 or 6 minutes. Then add the
> fish parts, stirring now and again for another few minutes, until they
> begin to be opaque, but don't let them brown. Add remaining ingredients
> and finish as directed above.
>
> Shrimp or lobster stocks are made differently. For them, you need:
> 2 or 3 tablespoons clarified butter or oil
> 3 cups uncooked shells, rinsed and drained
> 1 large onion, chopped
> 2 or 3 small carrots, peeled and chopped
> 2 ribs celery chopped
> 2 or 3 tablespoons tomato paste (optional)
> 6 or 7 cups cold water
> pinch fennel seeds
> 1 bay leaf
> 1 tablespoon black peppercorns
> Heat the oil and saute the shells and veggies until shells are bright
> pink and the aromatic smell is strong, maybe 15 or 18 minutes. Add
> remaining ingredients, bring to a near-boil and reduce the heat to a
> bare simmer. Cook, partly covered for 20 or 25 minutes. Strain, pressing
> gently to extract the most liquid. Let cool an refrigerate until needed.
> Up to maybe 4 or 5 days.
>
> This one can be made with cooked shells, but I'd double the quantity of
> shells keeping the remaining ingredients the same (maybe a little more
> water or wine) because the flavor won't be as intense from cooked shells.
>
> Pastorio

Yeah, it's hard to get crab or lobster shells uncooked. :-)
But I peel raw shrimp all the time.

Fennel. Could I substitute Tarragon?

Thanks for taking the time to post these! I appreciate it.
Stored in my "nutrition" file.

Cheers!
--
Om.

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

OmManiPadmeOmelet wrote:

> Yeah, it's hard to get crab or lobster shells uncooked. :-)
> But I peel raw shrimp all the time.

What time's dinner...?

> Fennel. Could I substitute Tarragon?

Sure, but it'll be very subtle. Maybe even barely detectable. You could
use a tablespoon of Pernod, Pastis or other licorice-flavored booze instead.

> Thanks for taking the time to post these! I appreciate it.
> Stored in my "nutrition" file.

As luscious as this kind of stock is, you should put it in the
"seduction" file.

Happy stock.

Pastorio

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > Yeah, it's hard to get crab or lobster shells uncooked. :-)
> > But I peel raw shrimp all the time.
>
> What time's dinner...?
>
> > Fennel. Could I substitute Tarragon?
>
> Sure, but it'll be very subtle. Maybe even barely detectable. You could
> use a tablespoon of Pernod, Pastis or other licorice-flavored booze instead.
>
> > Thanks for taking the time to post these! I appreciate it.
> > Stored in my "nutrition" file.
>
> As luscious as this kind of stock is, you should put it in the
> "seduction" file.
>
> Happy stock.
>
> Pastorio

;-)
--
Om.

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

Bob (this one) wrote:
>
> One time, maybe 1979 or so, sitting out back of one of my restaurants
> and eating, away from the madness, guy came along and saw what I was
> eating (maybe 6 or 8 feet, salt and pepper) and he asked if he could
> have one. Suit and tie kinda guy, frayed a bit and not completely clean.
> I gave him one and he told an amazing story about his parents coming
> from Russia and how they raised and slaughtered chickens for sale and
> kept the feet, combs and wattles for themselves to eat. They sold
> everything else. He said he hadn't had a foot in years and he cried
> while we sat there, remembering. Talked about his sister who lived in

My Uncle Morris was a very Americanized Polish Jew. When Aunt Gracie
made chicken soup, the feet were reserved for Uncle Morris. So was the
flanken.

-bwg

wrote:
> Bob (this one) wrote:
>
>>One time, maybe 1979 or so, sitting out back of one of my restaurants
>>and eating, away from the madness, guy came along and saw what I was
>>eating (maybe 6 or 8 feet, salt and pepper) and he asked if he could
>>have one. Suit and tie kinda guy, frayed a bit and not completely clean.
>>I gave him one and he told an amazing story about his parents coming
>>from Russia and how they raised and slaughtered chickens for sale and
>>kept the feet, combs and wattles for themselves to eat. They sold
>>everything else. He said he hadn't had a foot in years and he cried
>>while we sat there, remembering. Talked about his sister who lived in
>
> My Uncle Morris was a very Americanized Polish Jew. When Aunt Gracie
> made chicken soup, the feet were reserved for Uncle Morris. So was the
> flanken.

Those chickens had flanken? Big, muscular, furry chickens that mooed,
maybe? <LOL>

Uncle Morris was a lucky guy.

Pastorio