Re: chicken stock question

[Guest guest]

> Am I the only one that

> finds including the heads squeamish-making? I keep getting images of

> chickie eyes floating around in the bowl.

I can't speak for everyone else, but I usually strain my stock.

Lynn S.

chicken head-less so far for lack of supply than anything else...

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

>Okay, I have a question on making the NT chicken stock... I notice that

>Fallon recommends cooking chicken heads and feet along with the rest of the

>carcass. Now, feet I don't mind since I've used them before and agree that

>they do very much improve the stock, but the heads?? Am I the only one that

>finds including the heads squeamish-making? I keep getting images of

>chickie eyes floating around in the bowl. lol

OK, I haven't done this either, but when I told Mom I was actually

" harvesting " chickens she got into one of her stories about

the Past and how she would eat the chicken heads floating in

the soup (when no one is looking, I think!) ... cracking them open

with a nutcracker to eat the brains. I saved the heads for her for

when she moves up here. But she did put them in the soup, eyes

and all. Of course she also made Head Cheese with a whole

pigs head, which I did eat, and it was quite good.

Now I did watch my Dad, when I was little, sucking the brains

out of smoked trout (which he said were the best part) but

I never did it myself.

Heidi Jean

[Guest guest]

> > Am I the only one that

> > finds including the heads squeamish-making? I keep getting images of

> > chickie eyes floating around in the bowl.

>

> I can't speak for everyone else, but I usually strain my stock.

>

> Lynn S.

> chicken head-less so far for lack of supply than anything else...

>

> ------

> Lynn Siprelle * web developer, writer, mama, fiber junky

> http://www.siprelle.com * http://www.thenewhomemaker.com

> http://www.democracyfororegon.com * http://www.wisforwomen.com

I use the head, and yes its gross looking floating in your pot, but

I'm trying to cure myself of squeamishness. Just think, a few years

back I could hardly eat chicken thighs because the idea of ripping

frseh from the bone bugged me. Now I'm hacking up whole chickens and

boiling them up! So there is hope.

Dawn

[Guest guest]

EwWWWWwwwwww....

lol

-

[Guest guest]

So if you use the chicken head...Does it have feathers? Do you have to remove

them prior to use? I'd be willing to try it is I knew what to do with it! You

can tell I've never lived on a farm!

Sherri

> Am I the only one that

> finds including the heads squeamish-making? I keep getting images of

> chickie eyes floating around in the bowl.

I can't speak for everyone else, but I usually strain my stock.

Lynn S.

chicken head-less so far for lack of supply than anything else...

------

[Guest guest]

The chicken heads I get don't have feathers. I can get whole chickens

(head and feet included) at the supermarket here sometimes (as well as

at the butcher's shop), and they're usually pretty clean. I'm not

really sure though why they're good for the stock. I just throw them

in there and hope for the best.

Dawn

> So if you use the chicken head...Does it have feathers? Do you have

to remove them prior to use? I'd be willing to try it is I knew what

to do with it! You can tell I've never lived on a farm!

>

> Sherri

>

> > Am I the only one that

> > finds including the heads squeamish-making? I keep getting

images of

> > chickie eyes floating around in the bowl.

>

> I can't speak for everyone else, but I usually strain my stock.

>

> Lynn S.

> chicken head-less so far for lack of supply than anything else...

>

> ------

>

>

>

[Guest guest]

Well, II decided to leave the heads attached to the necks of the nine birds

I " harvested " (I like that term that someone here used, better than mine of

" processed " , lol). The head feathers weren't a problem as I skinned the

birds anyway since they were so scrawny it wasn't worth the time or effort

to pluck them.

As for straining the stock, I usually don't because I pick through the the

bones and return the meat to the stock to make an extra meaty soup, so guess

it really isn't stock in the purist sense, lol.

(with 12 more birds to " harvest " next Saturday... could mail some heads if

anyone's interested, lol)

~~~~~~~~~~~~~~~~~~~~~

I can't speak for everyone else, but I usually strain my stock.

Lynn S.

chicken head-less so far for lack of supply than anything else...

[Guest guest]

>

> Okay I am new to the group......I apologize if this question seems stupid....

>

> When making the chicken stock should you have a lid on the pot or not? I just

wasn't sure if you want it to reduce or not.

+++Hi Sam. You cook it covered as my recipe indicates:

http://www.healingnaturallybybee.com/recipes/recipe21.php

>

> Also - I have started mine today using 4 necks and backs I picked up from

where we buy our organic free range meat (they sell them 4 in a bag - frozen -

for one dollar)....anyway - I put the onion and celery in and there is scum but

it is emmersed under a nice layer of fat (which I assume is the good part you

want to leave) - so how do I get the scum out? I cannot just skim it off the

top. will I get the scum out at the end when I starin it through a fine sieve?

+++First, you must soak the bones in lemon juice water, and then you cook must

them without adding anything else except maybe bay leaves for long enough to

pull minerals out of the bones. Then it is easy to skim off the scum that rises

to the top.

+++Yes, you keep the fat on it too, which is very healthy.

+++Read my recipe so you understand the whole process.

Bee