Re: Chicken backs, whats that?

[Guest guest]

I think I understand know.. Its like the chicken carcass but not with the breast

and legs. Anyway, I always like to bake the chicken whole. Wrap it in foil and

cool it down quick. It get so soft and good then!

I use raw carcass and feet when I make chicken stock. But I can't get the

chicken stock to taste good, so I don't know what I am doing wrong. Maybe to

much water? I don't know..

After I have simmered the chicken stock for at least 4 hours (normally 6 hours)

I strain it. Then I take the carcass out and let them cool. Sprinkle them with

salt and cinnamon and thew of the meat that is left. It don't look good but I

like it. I like to thew on bones.. Maybe because all my food need to be so soft,

that it is good for me to have something with a bit of resistance..

Karianne

19 year old with ASD

On scd since august 09

www.scdandme.com

> >>

> >> When you cut a whole chicken up, it's the spine with all the tiny bones

> >> you

> >> have to strain out of the chicken stock ;-). I usually cut that out when

> >> I

> >> bake the chicken--towards the end so the breasts are not pink.

> >>

> >> BTW, what is wolf fish? I've never heard of it before. Love your blog,

> >> easy recipes for one person.

> >>

> >> Debbie houston cd

> >>

> >

> >

> >

>

[Guest guest]

I've often heard that the broth will taste better if you roast the raw meat or bones in the oven before you make the chicken stock. Might be something to try for next time

To: BTVC-SCD Sent: Tue, March 16, 2010 11:33:09 AMSubject: Re: Chicken backs, whats that? I use raw carcass and feet when I make chicken stock. But I can't get the chicken stock to taste good, so I don't know what I am doing wrong. Maybe to much water? I don't know.. Karianne19 year old with ASDOn scd since august 09www.scdandme. com > >>> >> When you cut a whole chicken up,

it's the spine with all the tiny bones> >> you> >> have to strain out of the chicken stock ;-). I usually cut that out when> >> I> >> bake the chicken--towards the end so the breasts are not pink.> >>> >> BTW, what is wolf fish? I've never heard of it before. Love your blog,> >> easy recipes for one person.> >>> >> Debbie houston cd> >>> >> >> >>

[Guest guest]

At 11:39 AM 3/16/2010, you wrote:

I use raw carcass and feet when

I make chicken stock. But I can't get the chicken stock to taste good, so

I don't know what I am doing wrong. Maybe to much water? I don't know..

Karianne,

I put some oil in my my stock pan and heat it with the onions and celery.

Then I revove the vegetables and brown the pieces of chicken, a few at a

time, in the flavored oil, setting them a platter. When all are browned,

I put the chicken and vegetables back in the pot, rteduce the heat to

medium, and cover for about 20 minutes, so the chicken begins to release

its juices. Then I add the water and the bay leaves, and simmer uncovered

for about half an hour. Some people prefer to simmer it longer when

making bone broth.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Karianne,

The first time I made the stock I was doubtful as to how it would taste. In the past, without adding extra bouillon (illegal SCD) to the stock it seemed flavorless. But I have been very pleased with the flavor. One thing I know is that you need enough chicken parts for sure. My mistake in the past was too much water, not enough bird. Also my grandmother always said that old stewing hens make the best soup, not young chickens. So this time I bought some old hens, scrawny looking things and if I've saved a carcass from a previously baked chicken then I throw that in, too, with one stewing hen. So there's lots of bones in there. I add in the vegetables (lots of celery with some of the leaves too) like the BTVC recipe with a bay leaf, a teaspoon of salt, pepper if you can handle it, star anise (whole not the seeds) and a big handful of flat leaf Italian parsley. (the curly parsley doesn't have the flavor) Scoop out the scum that

floats to the top. I simmer it for 4 hours with the lid partly lifted to allow the stock to reduce as it cooks. This concentrates the flavor even more. I would love to find chicken feet to add as well. Haven't tried browning the bird beforehand. I imagine this would improve the flavor even more. When I eat it I always add a little more salt too. Surprisingly good! DarleneIntestinal DysbiosisSCD 3 weeks

To: BTVC-SCD Sent: Tue, March 16, 2010 10:33:09 AMSubject: Re: Chicken backs, whats that?

I use raw carcass and feet when I make chicken stock. But I can't get the chicken stock to taste good, so I don't know what I am doing wrong. Maybe to much water? I don't know.. After I have simmered the chicken stock for at least 4 hours (normally 6 hours) I strain it. Then I take the carcass out and let them cool. Sprinkle them with salt and cinnamon and thew of the meat that is left. It don't look good but I like it. I like to thew on bones.. Maybe because all my food need to be so soft, that it is good for me to have something with a bit of resistance.. Karianne19 year old with ASDOn scd since august 09www.scdandme. com

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