Making Chicken Stock

On Thu, 25 Oct 2007 03:32:26 GMT, Sqwertz <[email hidden]>

Quoted message said:

Sarah Gray said:

Sqwertz said:

The previous challenge was $.29/lb whole chicken. Can you get
whole chickens for $.29/lb semi-regularly (as in, not a once in a
green-moon sale)?

No, but I just felt like being argumentative.

Shessh - you didn't last nearly as long as JoeSpareBedroom.

<whispering> Cialis!

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remove the smiley face first

sf said:

On Thu, 25 Oct 2007 03:22:44 GMT, Sarah Gray <[email hidden]>

Quoted message said:

I mean, this *is* usenet, after all 🙂

Oh, throw your arm around her shoulder and sing "kum ba ya"! We're
all "sisters" here.

Sarah and I are in chat right now..come join us.. We are talking bout
food expenses..and how to cut costs...

Christine

sf said:

On Thu, 25 Oct 2007 03:32:26 GMT, Sqwertz <[email hidden]>

Quoted message said:

Shessh - you didn't last nearly as long as JoeSpareBedroom.

<whispering> Cialis!

I don't think those classes of drugs improve stamina, they just
get you past third base on your way to home plate.

But I personally haven't researched them, yet. A few more years,
maybe.

-sw

sf said:

On Thu, 25 Oct 2007 03:32:26 GMT, Sqwertz <[email hidden]>

Quoted message said:

Sarah Gray said:

Sqwertz wrote:

> The previous challenge was $.29/lb whole chicken. Can you get
> whole chickens for $.29/lb semi-regularly (as in, not a once in a
> green-moon sale)?
No, but I just felt like being argumentative.

Shessh - you didn't last nearly as long as JoeSpareBedroom.

<whispering> Cialis!

I *could* argue for longer. Google can prove it. Random snarky remarks
are more fun, though, and cause less stomach acid flare up.
🙂

--

Sarah Gray

Christine Dabney said:

Sarah and I are in chat right now..come join us.. We are talking bout
food expenses..and how to cut costs...

Dang... missed you. Sorry!

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remove the smiley face first

On Thu, 25 Oct 2007 00:15:09 -0500, Sqwertz <[email hidden]>

Quoted message said:

sf said:

On Thu, 25 Oct 2007 03:32:26 GMT, Sqwertz <[email hidden]>

Quoted message said:

Shessh - you didn't last nearly as long as JoeSpareBedroom.

<whispering> Cialis!

I don't think those classes of drugs improve stamina, they just
get you past third base on your way to home plate.

But I personally haven't researched them, yet. A few more years,
maybe.

No personal experience here either. I picked Cialis over Viagra
because of their sappy commercials (which make me flip to another
channel when they run).

--
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remove the smiley face first

<sf> wrote:>>

Quoted message said:

No personal experience here either. I picked Cialis over Viagra
because of their sappy commercials (which make me flip to another
channel when they run).

Really. I hate all of those commercials. As if a hard hoo hoo is all
everywoman wants.

Make a pill that gets them to take the trash out without being asked,
I say. Now that would make me get that gleam in my eye like the one
you see in the woman's in these commercials. I think I could take it
from there.

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sf wrote in news:[email hidden]:

Quoted message said:

what's it to you?

How I make chicken stock

I save up raw chicken backs, wing tips and necks etc...in the freezer
till I have what I figure is enough (3 or 4 lbs or so). I just save the
bits till it gets in the way. I don't measure. I do include cooked
chicken frames that are left after eating 99% of the cooked meat in the
saved for stock pile.

I get out my pasta pot with liner put in the chicken parts and cover by
about 1 inch with water. Cut in half a large onion skin and all, break a
large carrot in 3, break in half a parsnip and 2 or 3 celery ribs (with
leaves) all these veggies are added to the pot. I add some maybe 10 black
peppercorns a bayleaf or 3, some cloves of garlic. The herbs are
changeable... sometimes I add fresh minced ginger sometimes a forked
orange or lemon depending on my mood. Maybe even some poultry seasoning.

I truly hate parsnips but find I need some in the stock for it to taste
right. Some people think too much carrot makes the stock too sweet, I am
not one of them, but 1 large is enough for me. Salt I never add... that's
added later when converted to soup. Hell you might like to add a fennel
bulb or a turnip whatever...it's up to you.

I bring this to a simmer and simmer for about 2 hours with the lid on. I
remove the liner and disgard the spent veggies and chicken bits in it. I
find this makes straining easier.

I cool the stock over night in the fridge, remove the congealed fat and
do an additional straining the stock thru cheese cloth to catch any
spices etc that escaped the pasta liner. This final straining seems to
clear my stock but not totally (I really don't mind).

I think if you simmer useable chicken meat for 2 hours it tastes like
[censored] so I use parts of chicken that I don't reclaim the meat from.

When I use this stock to make soup I add fresh meat and fresh veggies. On
the most part I use the chicken stock to make other than chicken
soups...maybe a cabbage and sausage soup with chicken stock as the base
maybe a bean and bacon soup, maybe a butternut squash soup. you get the
idea.

I eat a lot of soup and just chicken soup would be truly boring.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

The message <[email hidden]>
from hahabogus <[email hidden]> contains these words:

(snip good recipe, but I' d pick the stock meat after straining, and
feed to pets)

Quoted message said:

I truly hate parsnips

I love em.

Have you tried them roasted in the oven? Or, curried parsnip soup.
Or, boiled and mashed with an equal amount of carrots, and a spoonful
of grain mustard.

Janet

Janet Baraclough <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The message <[email hidden]>
from hahabogus <[email hidden]> contains these words:

(snip good recipe, but I' d pick the stock meat after straining, and
feed to pets)

Quoted message said:

I truly hate parsnips

I love em.

Have you tried them roasted in the oven? Or, curried parsnip soup.
Or, boiled and mashed with an equal amount of carrots, and a spoonful
of grain mustard.

Janet

what part of hate do you not understand?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore