Re: Question #2 - Crock Pot Broth

[Guest guest]

OK, ignore that question. I mustered the strength to pull the meat off

last night and put the bones back in...

[Guest guest]

> ----- Original Message -----

>

>

> OK, ignore that question. I mustered the strength to pull the meat off

> last night and put the bones back in...

Even though you've already done it, I'll comment for future reference.

How long you let the meat cook depends on what you want to use the meat for.

If you want to use it in something where the meat itself is very flavorful, cook

it just until it can easily be removed from the bone.

If you want to use it for something that will get its flavor from what it's

mixed with, cook it until it's literally falling off the bone. The meat will

not have much flavor, but it will still have texture.

If you don't care about the meat, just leave it in until you're done cooking the

bone. You won't be able to use it, but you can strain it out with the bone,

skin, etc.

Terri

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[Guest guest]

Past messages have said people simmer chicken anywhere from six hours to two

days and both turns out well. Another difference is if it is a stewing hen.

This thread started out as a method to get good food at a cost savings.

Stewing hens are older layers and the meat is not tender like a broiler. I

get mine from Alvin and they average about $6 each. I cook them until the

meat is falling off the bone, otherwise the meat is tough. Then you can

reuse the bones to make broth several times.

If I have a younger, more expensive broiler, I generally roast the meat for

full flavor. Then can simmer the bones for broth later.

Kathy

>

>

>

>> > ----- Original Message -----

>> > From: <susan_in_mtns@... <mailto:susan_in_mtns%40yahoo.com> >

>> >

>> > OK, ignore that question. I mustered the strength to pull the meat off

>> > last night and put the bones back in...

>

> Even though you've already done it, I'll comment for future reference.

>

> How long you let the meat cook depends on what you want to use the meat for.

>

[Guest guest]

> I generally roast the meat for

> full flavor. Then can simmer the bones for broth later.

I was just going to bring this up. I realized that I can roast my

chicken first so the meat is good and tasty. And then I can use the

bones/carcass to make stock. I didn't know I could do that before, and

only made stock once because I didn't like wasting a whole chicken

(since I thought the meat was gross after all that, I didn't want to

eat it) nor did I like having the chicken use so much space in my crock

pot--thus yielding just a small amount of stock compared to the amount

of work and $ required.

I'm also going to try to get some turkey pieces at the co-op to make

stock. I forgot what pieces exactly to buy (neck, leg?).

Amy in Bloomington

[Guest guest]

Here's a little stock tip.  When I peel potatoes, carrots, cut off the first

layer of onion, etc.  All of these vegtable scraps that normally get thrown

away, I put in freezer bags and freeze.  Then when I make stock, instead of

wasting all the vegtables, I have a ton of scraps that equal to almost whole

vegtables.  I also will put some greens in there and anything that doesn't give

off a weird flavor.  I am amazed at how much I have to make stock with. 

 

I also save pan drippings when I roast.  I add a little water to the pan and

cook and scrap all the bits off the pan and pour into a container in the

freezer.  This does wonders for adding flavor and richness for  my stock. 

 

Also, if any vegtables start to get a little past prime I will pop them in the

freezer to make stock out of.  I will end up with bags and bags of chicken

scraps and vegtables.  It's unbelievable how much gets thrown away.  

 

Thanks, M

 

If anyone has any other good tips, we are always looking for good tips. 

Subject: Re: Question #2 - Crock Pot Broth

To: trad-foods-MN

Date: Tuesday, November 4, 2008, 9:31 AM

> I generally roast the meat for

> full flavor. Then can simmer the bones for broth later.

I was just going to bring this up. I realized that I can roast my

chicken first so the meat is good and tasty. And then I can use the

bones/carcass to make stock. I didn't know I could do that before, and

only made stock once because I didn't like wasting a whole chicken

(since I thought the meat was gross after all that, I didn't want to

eat it) nor did I like having the chicken use so much space in my crock

pot--thus yielding just a small amount of stock compared to the amount

of work and $ required.

I'm also going to try to get some turkey pieces at the co-op to make

stock. I forgot what pieces exactly to buy (neck, leg?).

Amy in Bloomington

[Guest guest]

Mishaun,

I do the same thing! I also save the stems from parsley in the

freezer. They are really the tastiest part and give an unbelievable

flavor to the stock. You can't really use too many parsley or other

green leaves or the stock turns gray or brown- not too appealing!

Kathy

[Guest guest]

i am about to embarck on making broth... you all have inspired me! Basic

question: if one uses only chicken bones and veggies, will the broth still be

good? If i make it with whole chicken, and cook it for a whole day, will the

chicken be gross if eaten in it as soup?? patrice

To: trad-foods-MN@...: realfoodie2003@...: Wed, 5 Nov

2008 22:15:21 +0000Subject: Re: Question #2 - Crock Pot Broth

Mishaun,I do the same thing! I also save the stems from parsley in thefreezer.

They are really the tastiest part and give an unbelievableflavor to the stock.

You can't really use too many parsley or othergreen leaves or the stock turns

gray or brown- not too appealing!Kathy

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[Guest guest]

Patrice,

Yes! The broth (I call it stock when it is made from bones) will be

good. You are going to discard all of the solids and start anew to

make soup. If you want to start with a whole chicken, you will have to

take it out as soon as it is cooked (maybe an hour or a little more),

let it cool, remove the meat and put the bones back in. Otherwise, the

chicken meat will be cooked to death and very dry.

Kathy

[Guest guest]

I always cook until the chicken comes off the bones, take out the chicken meat

and put bones back in the broth until the cartilage is all off. The chicken

tastes just fine to eat. I put the dark meat back in the broth for soup and use

the white meat as chicken salad. The cats get the cooked skin. June

[Guest guest]

Ouuuu - parsley stems!  I never thought to save those!  Thank you! 

 

I don't always use the whole chicken when making stock.  It turns out good, but

it's better with the whole chicken. I also brown the chicken parts in a bit of

Coconut Oil, deglaze the pan and throw it in. 

 

Question, I've been reading to skim stock of fat in NT and Maker's Diet!  Does

anyone know why this is?  I always leave it in and eat it!  Any health reasons

why I shouldn't? 

 

Thanks, Mishaun

Subject: RE: Re: Question #2 - Crock Pot Broth

To: trad-foods-mn

Date: Wednesday, November 5, 2008, 7:20 PM

i am about to embarck on making broth... you all have inspired me! Basic

question: if one uses only chicken bones and veggies, will the broth still be

good? If i make it with whole chicken, and cook it for a whole day, will the

chicken be gross if eaten in it as soup?? patrice

To: trad-foods-MN@ yahoogroups. comFrom: realfoodie2003@ yahoo.comDate: Wed, 5

Nov 2008 22:15:21 +0000Subject: Re: Question #2 - Crock Pot Broth

Mishaun,I do the same thing! I also save the stems from parsley in thefreezer.

They are really the tastiest part and give an unbelievableflavor to the stock.

You can't really use too many parsley or othergreen leaves or the stock turns

gray or brown- not too appealing!Kathy

____________ _________ _________ _________ _________ _________ _

Stay up to date on your PC, the Web, and your mobile phone with Windows Live

http://clk.atdmt. com/MRT/go/ 119462413/ direct/01/

[Guest guest]

Mishaun,

I think you skim the fat off only for mouth feel reasons. Most people

don't want greasy soup. If you enjoy it that way, fine. Even if you

skim it, it doesn't mean you have to discard it. I save chicken fat

for matzo ball soup or, you could make a roux with the fat to thicken

the soup, or saute your vegetables in it, etc.

Kathy