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How much stock should I get out of one chicken carcass?
Thanks for the proportions, Lou. None of my reference cookbooks phrased it quite that way, so this will help. I'll experiment with weighing the bones and judging by that how much stock it should produce.
Thanks to Calichef too - if the number of steps is directly proportional to the quality of the results, I'm willing to give your method a try!
Question of the Day: How did you get your first cooking-related burn?
This is certainly not my first burn, merely my most creative. I was cooking something on our electric stove and needed to put the food on a plate, but didn't have room anywhere but on one of the other burners. My mother pointed out that she'd rather I not put a corelle plate down on a hot burner (they explode!) and that I should test that burner to make sure it wasn't on. I was so confident that the burner wasn't on that I put my flat palm down on the burner... and felt my skin singe and bubble for a split second before my reflexes kicked in. I had concentric circular burns! It was bizarre, but I don't have any scars.
The kicker on this one is that I was in tenth grade, and had chemistry class the next day. My hand was bandaged, but somehow I was still the one who handled the bunsen burner... My lab partner was afraid of fire, but clearly I was not!
Are you an Alpha Cook?
For a very brief time I shared a kitchen with a woman who said "oh, honey, it's your kitchen too, just put the food back wherever you think it goes" and then got all huffy on me when she discovered where I put things. that was NOT a pleasant feeling. and needless to say, I let her be the alpha!
Now I think I've got alpha tendencies, so I really enjoy dividing the kitchen according to dish - my partner has certain dishes she makes, and I don't even enter the kitchen. the rest of the time, I'm the crazy lady making dinner for two hours and then prepping for something later in the week. for fun. oy vey.
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How much stock should I get out of one chicken carcass?
Posted by S. Cornell, April 15, 2007 at 1:33 PM
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Pennsylvania Dutch cuisine
I fell in love with German crusty rolls way back when, and finally was able to find a similar kind of roll in Lancaster County... god only knows which market it was in, but it was worth it! Since then I've been tempted over and over again to make do with crusty rolls from supermarkets, but they're never exactly what I remember from Germany.
So I'd say go ahead and grab a few rolls from an Amish market, because they're almost definitely not the parbaked kind they sell at Kroger. :)
How much stock should I get out of one chicken carcass?
Thanks for the proportions, Lou. None of my reference cookbooks phrased it quite that way, so this will help. I'll experiment with weighing the bones and judging by that how much stock it should produce.
Thanks to Calichef too - if the number of steps is directly proportional to the quality of the results, I'm willing to give your method a try!
Question of the Day: How did you get your first cooking-related burn?
This is certainly not my first burn, merely my most creative. I was cooking something on our electric stove and needed to put the food on a plate, but didn't have room anywhere but on one of the other burners. My mother pointed out that she'd rather I not put a corelle plate down on a hot burner (they explode!) and that I should test that burner to make sure it wasn't on. I was so confident that the burner wasn't on that I put my flat palm down on the burner... and felt my skin singe and bubble for a split second before my reflexes kicked in. I had concentric circular burns! It was bizarre, but I don't have any scars.
The kicker on this one is that I was in tenth grade, and had chemistry class the next day. My hand was bandaged, but somehow I was still the one who handled the bunsen burner... My lab partner was afraid of fire, but clearly I was not!
Are you an Alpha Cook?
For a very brief time I shared a kitchen with a woman who said "oh, honey, it's your kitchen too, just put the food back wherever you think it goes" and then got all huffy on me when she discovered where I put things. that was NOT a pleasant feeling. and needless to say, I let her be the alpha!
Now I think I've got alpha tendencies, so I really enjoy dividing the kitchen according to dish - my partner has certain dishes she makes, and I don't even enter the kitchen. the rest of the time, I'm the crazy lady making dinner for two hours and then prepping for something later in the week. for fun. oy vey.
What was your worst instance of culinary hubris or misjudgement?
I made a batch of salt and pepper calamari a la Nigella Lawson, and saw that there was far too much breading for the amount of calamari I had on hand. I put about half of the mixture in the freezer (don't worry, I didn't take my life in my hands - none of the stuff I saved had been in the bowl with the first batch of calamari!). When I made the second batch a few weeks later, it was SO SALTY it was inedible! It never occurred to me that the two halves of the batch of breading would get different amounts of salt! I tried to "soak" off some of the salt by tossing it with pasta...it's been a while, but I'm pretty sure I also tried just washing it off and starting over. My partner salts everything I've already seasoned, and even she couldn't eat it. That was a few years ago, and I still crave salt and pepper calamari, but I'm scared to death of making it just in case I screw it up again. :(
Question of the Day: What's your guilty pleasure?
In the same vein as ro-tel dip ... regular doritos with cheese melted on them. any orange cheese will do. :)
I've also started to suspect that those enormous tri-flavored popcorn tins don't ever really get emptied except by people who work in offices. And, of course, me.
Pennsylvania Dutch cuisine
My relatives down there would serve salads with this Pennsylvania Dutch dressing that was sweet and sour. I remember that it had hex sign artwork on the bottle. It was really good, especially on a spinach salad with bacon and mushrooms.
Pennsylvania Dutch cuisine
Scrapple is delicious! I would love to have a freezer full of some bacon, egg and cheese bread from Shady Maple Market. Makes fantastic toast. Utz potato chips are good if you prefer crispy, but not too salty.
I was surprised the first time I saw PA Dutch chicken pot pie - huge noodles and no crust. I like crust. The firehouses have special oyster dinners - they're cooked in milk and I can't remember if they're called soup or stew.
Fasnacht! aka Fat or Shrove Tuesday. The day before Ash Wednesday. Pig out on donuts and use up the oils, butter and sugar for lent.
Favorite Trader Joe's items?
That's a funny question, because my sister just sent my some food from their store in Atlanta. She sent me some agave plant sweetener, almonds, and some chips. I've only tried the chips so far and I really liked them--it was a veggie and flax seed chip, with carrot and tomato, spinach and onion, and some other flavors. Definitely recommend them--great plain, and they're probably better with some type of black bean dip or salsa!
Favorite Trader Joe's items?
I have to add the lemon curd, kalamata olives, sun-dried tomatoes and the English toffee candy.
Favorite Trader Joe's items?
Barring being in Hawaii and getting fresh-made mochi ice cream, I buy them there when the craving hits. They are available at a number of places here but, for whatever reason, I trust their transportation process. :P
Because their prices are so cheap, we buy with consistency their lightly salted frozen edamame in shell, pistachio meat, tamales, and sour dough bread.
During the holidays, we buy a butt ton of candy cane Joe-Joe's, and an assortment of snacks in cute tins to augment everyone's gifts.
We used to buy their thinly sliced beef for sukiyaki, but the last time we got it, it was nearly rotten, so we have been buying large cuts of meat at the butcher, partially freezing, and then cutting them on our own.
Favorite Trader Joe's items?
This is such an excellent topic. I LOVE Trader Joe's. My favorite things are the Mochi Japanese ice cream. I don' t care for the chocolate or vanilla kind, it HAS to be green tea. I also love their roasted red pepper soup that comes in the carton. I love their super affordable organic chicken stock and last, but not least: the huge containers of fresh basil that you can get for dirt cheap. Oh wait, one more thing! I love their fresh mozzarella cheese. There is nothing like walking out of Trader Joe's knowing that you've got everything neccessary to make a killer caprese salad when you get home.
Favorite Trader Joe's items?
TJ's freeze dried fruit is great -- the mangosteen, rambutan, pineapple & mango are all fantastic, delicious & nutritious.
How much stock should I get out of one chicken carcass?
Calichef's instructions are excellent. I'd like to add three things. First, I use the carcass of a chicken that I've roasted along with whatever chicken is still clinging to it. I sometimes also through in some chicken necks or wings that are kicking around in the freezer to add to it. I put all of this in my largest stockpot without measuring, weighing or whatever and fill the pot with water. Secondly, when you bring the stock up to a boil, you should keep the water at a low enough simmer that the water doesn't really boil because that will cause the broth to be gray and cloudy (boiling protein is just about always bad, ruptures the cells). Finally, if you leave the stock in the refrigerator overnight, the fat will solidify on the top and can be skimmed off, giving you fat-free stock. I freeze it in two cup batches using the containers that olives and things come in.
How much stock should I get out of one chicken carcass?
Sorry if I'm a little late on this answer, ThatGirl, but that is how I make chicken broth for soup. I use the stock that I previously made and stored. Honestly, there really aren't any shortcuts to real broth. Technically speaking, broth is supposed to be enriched chicken stock, meaning chicken stock with meat cooked in it to make it even richer. This is not the same thing as they sell in cans and boxes at the grocery store that they call "broth." That stuff is like chicken bath water. They probably make 100 gallons out of one chicken.
S. Cornell, I assure you that those ten steps will make the end result worth the time and energy. Just remember, it's not salted, so it won't taste like much until you use it to make something.
Question of the Day: How did you get your first cooking-related burn?
The first food-related burn I got... I'd have to say was when I was about to enjoy a nice medium-sized pepperoni-and-cheese pizza at Pizza Hut.
Silly me, I didn't realize the steam flowing from the cheese meant that it was hot.
I took one bite and the cheese (and the sauce trapped beneath the cheese) caused nice second-to-third degree burns to the roof of my mouth, and scorched my tongue. I had strips of skin hanging painfully down from the roof of my mouth.
Question of the Day: How did you get your first cooking-related burn?
When I was a little girl, I was making E-Z Pop Popcorn and got the burn of my life on my middle right finger. I still have the scar to show for it.
Favorite Trader Joe's items?
Store brand Greek yogurt (Fage tastes better, but I'm a poor college student and TJ's is cheaper), the curried chicken salad (although I think they make multiple versions, one of which is by far better than the others... and which I can't find anymore), Italian-seasoned chicken breasts, frozen edamame, the list goes on. And ditto on the tomato and roasted red pepper soup - it's fantastic! My roommate and I don't like their store brand soy crisps or pita chips though, which is a bummer because those are our favorite junky/snacky foods.
I love, love, love Trader Joe's, but the lines at the Manhattan location are so ridiculous that I usually just wait for my fix until I'm back in San Francisco.
Favorite Trader Joe's items?
the chile cheese tamaleas are so good but they never have them.
Favorite Trader Joe's items?
I dig the eggplant hummus, frozen edamame, packages of frozen mini-cubes of chopped garlic, basil and parsley (great to have on hand in case you run out of fresh), go raw trail mix, dry toasted unsalted slivered almonds, great prices on dark maple syrup, green chile cheese tamales, blocks of bulk ghirardelli chocolate for baking, organic firm tofu and lite coconut milk....to name a few!
Favorite Trader Joe's items?
Dried mango with chili powder - so sweet and spicy and tender, not leathery. Yum.
Greek yogurt - prefer Fage to the house brand.
Frozen Prig Khing Green Beans (in tamarind sauce); to die for, currently unavailable but I am assured they are looking for a new supplier.
Organic firm tofu is really good; the non-organic firm tofu not so good.
Cheap and yummy red bell peppers; sweet 100 tomatoes; avocados; begged spinach and rocket . . .
Feta cheese - the one in the yellow and green packet, don't get the cheapest kind they have.
Sesame pita - these freeze really well.
Mochi ice cream - not a TJ brand, but cheaper than it is elsewhere, though the selection at TJ can be limited. Green tea flavor is the best.
Frozen chile cheese tamales.
Frozen chicken chili is gooood.
Frozen edamame.
Disappointments:
Their house brand virgin olive oil.
Favorite Trader Joe's items?
Where to start? Geeze. Gouda Parrano, Greek yogurt, President butter, San Pellegrino limonata soda, Italian roast coffee (right on, ThatGirl!), and the triple ginger gingersnaps. The fire-roasted vegetables with balsamic butter sauce. The avocados. The eggplant/red pepper dip. The organic tomato/roasted red pepper soup. The pitted kalamata olives.
I can't leave TJ's for under $100. It's sad.
Favorite Trader Joe's items?
I like the Trader Giotto's beverages, and the various flavors of Pistachi Nuts.
Favorite Trader Joe's items?
The Papadums chips are deathly addictive, I particularly warn you to stay far away from the scrumptious Tandoori Masala flavor... must... escape... spicy goodness...
Favorite Trader Joe's items?
store-brand dark chocolate is excellent. A well-known food writer once told me it's made by Valhrona (sp?). Can't confirm that, but it is great and comparatively cheap.
Favorite Trader Joe's items?
Did my previous comment run up against some type of spam filter? It's been in the holding pen for hours. Too bad, because seriously, I've recently got a whole wiki going about this very topic.
Favorite Trader Joe's items?
Frozen Fruit bars---called Fruit Floes---lime, passion fruit and strwberry. Best on the market
Favorite Trader Joe's items?
Oh gosh...love their frozen meals, like the chicken masala. I also love their brown rice, jarred sauces, dried fruits, and (a new obsession) the ginger almond cashew granola. Mmm.
Favorite Trader Joe's items?
oh yes! The tomato soup that comes in a carton...I think it's called Creamy Organic Tomato Soup. the best! (still needs Ritz crackers and Ritz crackers only! And a grilled cheese sandwich to go with) For coffee, if you like rich, dark coffee, the Italian Roast (a black canister with red and green graphics/text) is my favorite.
Favorite Trader Joe's items?
flattened bananas! honey. tomato soup. mango & ginger go nuts. stroopwafels. many of the coffees, though i can't recall exact names right now -- tanzanian peaberry, a mexican one, volcano something-or-other, costa rican, ..
Favorite Trader Joe's items?
we love almost everything we've tried from tj's. Their wine selection is fantastic. Also love: raw almonds, joe's oh's, whole wheat couscous, canadian smoked herring fillets, soy & flax seed tortilla chips, chili and lime organic chips, greek yogurt, potato gnocchi. In the frozen section: spanikopita, mini quiche (for parties), dumplings, wild salmon, veggies. And love the fact that there's always something new to try. I'd love to hear good coffee recommendations if anyone has them.
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How much stock should I get out of one chicken carcass?
Posted by S. Cornell, April 15, 2007 at 1:33 PM
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I fell in love with German crusty rolls way back when, and finally was able to find a similar kind of roll in Lancaster County... god only knows which market it was in, but it was worth it! Since then I've been tempted over and over again to make do with crusty rolls from supermarkets, but they're never exactly what I remember from Germany.
So I'd say go ahead and grab a few rolls from an Amish market, because they're almost definitely not the parbaked kind they sell at Kroger. :)