BS: Do you remember when...?

Subject: RE: BS: Do you remember when...?
From: Hollowfox
Date: 26 Nov 11 - 10:36 AM

This is why I have a large freezer. I accumulate bones, skin and etc from any poultry I eat until I have enough to make a kettle of stock. If the weather is just too hot (e.g. July), the bones can just wait until a better time. Cool weather on a day just before trash collection day is ideal. Then for a long simmer that helps heat the house. There's always at least an onion in the mix. Then strain, pick out any of the meat bits (flavor's cooked out but the protein isn't), put into cartons and refrigerate. Take off the solidified fat (it tends to freezer burn), and freeze until needed.

Subject: RE: BS: Do you remember when...?
From: Bert
Date: 26 Nov 11 - 04:03 AM

Thanks, I'll look out for that katmeluv. Everything that I found was only sodium.

I had to have a 'clear liquids' diet in preparation for a colonoscopy; no problems just a check up 'cos I hadn't had one for yonks.

I eventually cancelled the appointment 'cos I was taking an antibiotic for a sinus infection and that had to be taken with food. As soon as that is cleared up I'll probably reschedule, but I'm in no hurry.

Subject: RE: BS: Do you remember when...?
From: katlaughing
Date: 26 Nov 11 - 12:49 AM

Bert, we get a box of organic vegetable broth which is low sodium called Imagine Creations, available at City Market and produced for the Hain Co. Rog says their chicken broth isn't much more in sodium, either.

Of course, from scratch is best.:-)

Subject: RE: BS: Do you remember when...?
From: Micca
Date: 25 Nov 11 - 07:31 PM

Richard, Amazon do pressure cooker spares!!

Subject: RE: BS: Do you remember when...?
From: Richard Bridge
Date: 25 Nov 11 - 02:48 PM

I reckon that stock stuff might be easily done in a pressure cooker. When I can get the spare parts grrrrrr!

Subject: RE: BS: Do you remember when...?
From: GUEST,Eliza
Date: 25 Nov 11 - 02:39 PM

Oh I adore home-made broth! It's so easy to make, and just the job during the cold weather. No-one should dream of wasting the skin and bones of poultry, they make lovely stock. I remember our family doctor (who came from Fife in Scotland) examining me often, as I was terribly thin when five or six years old. He always said to my mum "Och, gie her guid BRRRROTH!"

Subject: RE: BS: Do you remember when...?
From: Uncle_DaveO
Date: 25 Nov 11 - 01:47 PM

It is the tradition at my house, on the occasions of Thanksgiving and Christmas, to roast a turkey. "So what else is new?" you might say.

Our household is down now to just my Beautiful Wife and I and our thirty-seven year old Down's Syndrome son. Not having, as in years past, a large family holiday meal, in some years we discuss a ham, or one of those rolled-turkey-breast roasts. But neither of those produces a carcass for use in making turkey soup. They are rejected out of hand.

Right at this instant, as I sit here typing this on the day after Thanksgiving, I have a pot in the kitchen, with the turkey bones boiling, destined to be home-made turkey noodle soup. With home-made noodles, not the commercial kind.

Dave Oesterreich

Subject: RE: BS: Do you remember when...?
From: Jack the Sailor
Date: 25 Nov 11 - 12:47 AM

mmmmmmmmm Turnips mmmmmmmmmmmmmmmmm

Subject: RE: BS: Do you remember when...?
From: Bert
Date: 25 Nov 11 - 12:34 AM

My Grandmother used to buy 'a penn'uth of pot herbs' which consisted of turnips, carrots and onions.

Subject: RE: BS: Do you remember when...?
From: Jack the Sailor
Date: 24 Nov 11 - 11:15 PM

I only found out a couple of hours ago that carrots are common ingredients in stock.

Subject: RE: BS: Do you remember when...?
From: Gurney
Date: 24 Nov 11 - 11:10 PM

My thought exactly, Rap.

But that could be a sign of paucity.

Subject: RE: BS: Do you remember when...?
From: Rapparee
Date: 24 Nov 11 - 10:29 PM

Yes. And also where and how and with who.

Subject: RE: BS: Do you remember when...?
From: pdq
Date: 24 Nov 11 - 04:18 PM

Once in a while I pick up one of those over-cooked whole chickens at the super market if they are on sale.

All meat is removed as soon as I get home and separated into dark and white (breast) and stored in separate containers in the fridge.

The rest, all the bones, skin, neck, tail, etc. goes into a large boiling pot. Also dump the juice at the bottom of the plastic bag into the mix.

Here is a recipe I stole from a cooking website. I do not recomend the slow cooker method, but that is what this author seems to use. You don't have to have every ingrediants mentioned, but it helps:

Essential Chicken Stock

Makes 2-1/2 quarts
 
Having a good stock in your kitchen arsenal is essential for full-flavored sauces and soups. Feel free to add your own touches such as mushroom stems or additional herbs and spices. While canned stock will do in a pinch, homemade ranks head and shoulders above it in richness and flavor. I always have a container of chicken bones in my freezer. When I have enough bones, I'll start up a batch of this stock.

I cool stock in a sink filled with ice water (this does the job quickly), then store the stock overnight in the refrigerator. This makes it easier to remove the fat that rises to the top and hardens.

Store in the refrigerator, covered, for up to 3 days, or freeze for up to 3 months.
                 
to 3 to 4 pounds chicken bones (wings, carcasses, and necks) add:

?                 1 large Spanish onion, roughly chopped
?                2 medium carrots, peeled and roughly chopped
?                 1 celery stalk, roughly chopped
?                 1 thyme sprig
?                 5 flat-leaf parsley sprigs
?                 1 bay leaf
0                 1 whole clove
?                 6 whole black peppercorns (about 1/4 teaspoon)
                 
Approximately 3 quarts water

1. Preheat a 6-1/2 quart slow cooker to High.

2. Place the bones in the slow cooker insert and add the onion, carrots, celery, thyme, parsley, bay leaf, clove, and peppercorns. Cover the bones and vegetables with water only to the top of the bones. (If you add too much water, the flavor will be diluted.) Cover and cook on High for 6 to 8 hours. You know your stock is done when it has a deep yellowish color and tastes very rich in poultry flavor.

3. Strain the stock into a clean container and discard the bones and vegetables. Cool the stock completely, and ladle off the fat from the top of the stock.

4. Portion the stock into storage containers.
 

Subject: RE: BS: Do you remember when...?
From: VirginiaTam
Date: 24 Nov 11 - 03:56 PM

Yes

Subject: BS: Do you remember when...?
From: Bert
Date: 24 Nov 11 - 03:51 PM

Broth was a nutritious dish made from boiling down good ingredients to extract all the goodness and flavor.

I went to buy a can of broth the other day and looked at the ingredients of every different kind of canned broth and bouillon cubes.

Broth is now officially SALT WATER.