Re: pumpkin curry recipe & chicken broth

[Guest guest]

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>Soon I may have to cook my own dinner. So how does one

>make chicken broth? Does one normally prepare lots of

>chicken broth and puts balance in the fridge for

>future use?

Well, here and there you can find quasi-acceptable broths in stores

(generally if it's made on the premises) but none of them are going to

resemble good homemade stock in either nutrient quality or flavor. I have

two large stock pots (13qt and 16qt) so I'll typically make a large batch

using one or both and then freeze most of it in small canning jars. All

fowl stocks are an enormous amount of work (roast the birds, then strip the

carcasses, and each of my stockpots needs about four carcasses to make a

full pot of stock, depending on the size of the bird, so a batch can

involve as many as eight birds) so I prefer to make them as seldom as

possible. Definitely don't store stock in the fridge for any length of

time, though; it'll only keep for a few days.

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[Guest guest]

>>>All fowl stocks are an enormous amount of work (roast the birds, then strip

the carcasses, and each of my stockpots needs about four carcasses to make a

full pot of stock, depending on the size of the bird, so a batch can involve as

many as eight birds) so I prefer to make them as seldom as possible.<<<

It doesn't have to be a lot of work. You don't have to roast the bones first. If

you want to use the cooked bones, you can just save them from when you have

roast chicken for dinner. The recipe in NT uses raw chicken.

Cheers,

Tas'.

[Guest guest]

Yes, . Buy whole chickens and bake them. Eat the flesh and take

the drippings and bones and throw them in a pot. Cover with water and

simmer on low heat for 4 hours. Freeze what you won't use in five days

and there you go.

The chicken broth thing is discussed here some times. I think I recall

that nearly everyone finds richer, more gelatinous broths from bones

that are cooked in the oven first.

Deanna

wrote:

>INGREDIENTS:

>2 tablespoons butter or margarine

>1 cup chopped onion

>2 cloves garlic

>1 1/2 teaspoons curry powder

>1/2 teaspoon salt

>1/4 teaspoon ground white pepper

>3 cups chicken broth

>1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

>1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated

>Milk

>___________________________________________

>

>Soon I may have to cook my own dinner. So how does one

>make chicken broth? Does one normally prepare lots of

>chicken broth and puts balance in the fridge for

>future use?

>

>Non-cook

>

>

>

>

>

>

[Guest guest]

I don't use a recipe... I love to make " chicken soup " when I forget to

thaw the chicken for dinner. Throw chicken in a pot with clean water,

add onions, garlic, celery, carrots, as desired for added

nutrients/flavor. Simmer for a couple of hours until it smells good.

strain out everything. The softened vegetables are great if you are

using it for soup, but if it is for stock, strain them and eat for a

side dish. The boiled chicken meat is great for making chicken salad!

Package into individual use quanities, and freeze. Some people use ice

cube trays, some use canning jars, depends on how much you use at a

time.

>

> It doesn't have to be a lot of work. You don't have to roast the bones

> first. If you want to use the cooked bones, you can just save them from when

> you have roast chicken for dinner. The recipe in NT uses raw chicken.

>

> Cheers,

> Tas'.

[Guest guest]

Does no one simmer the chicken and bones for 12 hours as shown in NT. That's

supposed to get more of the bone minerals into the stock. I don't like the meat

cooked 12 hours, so I remove it after a couple of hours.

Carol

I don't use a recipe... I love to make " chicken soup " when I forget to

thaw the chicken for dinner. Throw chicken in a pot with clean water,

add onions, garlic, celery, carrots, as desired for added

nutrients/flavor. Simmer for a couple of hours until it smells good.

strain out everything. The softened vegetables are great if you are

using it for soup, but if it is for stock, strain them and eat for a

side dish. The boiled chicken meat is great for making chicken salad!

Package into individual use quanities, and freeze. Some people use ice

cube trays, some use canning jars, depends on how much you use at a

time.

[Guest guest]

I often boil it for 12 hours! Usually when the kids are going nuts, or

dh gets home late, or I get sidetracked! I just don't often admit it!

LOL

L.

On Mon, 22 Nov 2004 22:47:18 -0800, Carol <cah@...> wrote:

> Does no one simmer the chicken and bones for 12 hours as shown in NT.

> That's supposed to get more of the bone minerals into the stock. I don't

> like the meat cooked 12 hours, so I remove it after a couple of hours.

> Carol

>

>

>

>

> I don't use a recipe... I love to make " chicken soup " when I forget to

> thaw the chicken for dinner. Throw chicken in a pot with clean water,

> add onions, garlic, celery, carrots, as desired for added

> nutrients/flavor. Simmer for a couple of hours until it smells good.

> strain out everything. The softened vegetables are great if you are

> using it for soup, but if it is for stock, strain them and eat for a

> side dish. The boiled chicken meat is great for making chicken salad!

> Package into individual use quanities, and freeze. Some people use ice

> cube trays, some use canning jars, depends on how much you use at a

> time.

>

>

>

>

>

>

[Guest guest]

At 12:31 AM 11/23/04 -0700, you wrote:

>

>I often boil it for 12 hours! Usually when the kids are going nuts, or

>dh gets home late, or I get sidetracked! I just don't often admit it!

>LOL

> L.

I haven't quite managed 12 days yet, I think my best was seven or eight.

Off and on.

(no, that wasn't a tupo)

MFJ

I wanna live! I wanna experience the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

On Mon, 22 Nov 2004 21:27:32 -0500, Idol wrote:

>

> -

>

>> Soon I may have to cook my own dinner. So how does one

>> make chicken broth? Does one normally prepare lots of

>> chicken broth and puts balance in the fridge for

>> future use?

>>

Although it doesn't make a lot, it is not much trouble to make a quantity just

perfect for soup in the crockpot. I just make what I will need the day before I

plan to make soup. Put a whole chicken (or a cut-up chicken, but NOT all

boneless pieces) in the crockpot with about 6 cups of water. You can add mild

veggies like a carrot, stalk of celery, onion if you want, but it's optional.

You can add a few peppercorns if you want. When I'm making a base for miso

soup, I add a couple of slices of ginger. Turn on low and cook overnight or all

day. When done, remove the pieces of chicken with a slotted spoon to pick off

the bones for another meal. Put a strainer over a very large bowl or pot you

will be making soup in, and line with about 4 layers of cheesecloth (you can

also use coffee filters, but will need to pour bit by bit as it takes longer to

strain through). Strain the stock from the crockpot. (I strain my broth since

I was sleeping instead of skimming scum as is done the traditional way of making

stock. The fat still gets through and the substances that gel do as well...

when you refrigerate this stock, it will turn to soft jello as proper stock

should.)

As this is so easy, and as stock doesn't survive long in the fridge (you need to

freeze it if you make a large batch), I just make what I need as I need it. One

of the hard parts of moving to NT cooking for those who have done all their

cooking from Pillsbury/Betty Crocker pamphlets in the past is thinking ahead.

It's not uncommon to be starting the next day's (or next week's or next month's)

dinner as well as finishing today's. When you were just cooking from cans and

boxes, you didn't need to think ahead.

Joan Cole

[Guest guest]

Tas-

>It doesn't have to be a lot of work. You don't have to roast the bones

>first. If you want to use the cooked bones, you can just save them from

>when you have roast chicken for dinner. The recipe in NT uses raw chicken.

I basically never eat chicken except when I make chicken stock, but I do

like geese and ducks, so I eat them from time to time. The problem is that

one goose or duck carcass is enough for only a trivial amount of stock, and

the stock tastes MUCH better when the bones and/or bird has first been

roasted. I don't imagine roasting contributes anything to the stock

nutritionally speaking, but it makes a vast difference in flavor.

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[Guest guest]

,

> I basically never eat chicken except when I make chicken stock,

Is this because you don't like chicken meat, or you can't find a

high-quality bird?

[Guest guest]

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>Is this because you don't like chicken meat, or you can't find a

>high-quality bird?

The former. Or rather, it's not so much that I don't like it as that it's

not half as nice as duck meat and goose meat. By comparison, chicken is

too lean and far too bland. Duck and goose stocks are also more flavorful.

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[Guest guest]

I always try to simmer mine for about 20-24 hours. I don't tend to

use meaty bones, just mostly backs, necks, and gizzards, so I don't

have a problem with over-boiled meat. I don't really care for the

taste of boiled chicken myself.

> Does no one simmer the chicken and bones for 12 hours as shown in

NT. That's supposed to get more of the bone minerals into the stock.

I don't like the meat cooked 12 hours, so I remove it after a couple

of hours.

> Carol

>

>

> I don't use a recipe... I love to make " chicken soup " when I forget to

> thaw the chicken for dinner. Throw chicken in a pot with clean water,

> add onions, garlic, celery, carrots, as desired for added

> nutrients/flavor. Simmer for a couple of hours until it smells good.

> strain out everything. The softened vegetables are great if you are

> using it for soup, but if it is for stock, strain them and eat for a

> side dish. The boiled chicken meat is great for making chicken salad!

> Package into individual use quanities, and freeze. Some people use ice

> cube trays, some use canning jars, depends on how much you use at a

> time.

>

>

>

>

>

>

[Guest guest]

I never knew that! well, I guess the carcass of the Thanksgiving goose

is goin in to the stockpot Friday! Thanks for kicking the idea in this

dense brain! LOL

Now, should I still add the onions, garlic, celery, and carots?

L.

> The former. Or rather, it's not so much that I don't like it as that it's

> not half as nice as duck meat and goose meat. By comparison, chicken is

> too lean and far too bland. Duck and goose stocks are also more flavorful.

>

>

>

>

> -

[Guest guest]

Okay so this may sound really dumb... generally the stock in my house

just gets used as soup. What does everyone else do with their stock?

As in, what do you make with it when you take it out of the freezer?!

L.

> I always try to simmer mine for about 20-24 hours. I don't tend to

> use meaty bones, just mostly backs, necks, and gizzards, so I don't

> have a problem with over-boiled meat. I don't really care for the

> taste of boiled chicken myself.

[Guest guest]

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>Now, should I still add the onions, garlic, celery, and carots?

Absolutely! Make goose stock just like you'd make chicken stock!

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[Guest guest]

> Okay so this may sound really dumb... generally the stock in my house

> just gets used as soup. What does everyone else do with their stock?

> As in, what do you make with it when you take it out of the freezer?!

> L.

Mine usually becomes soup, too! I guess I am just not that creative.

[Guest guest]

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>Okay so this may sound really dumb... generally the stock in my house

>just gets used as soup. What does everyone else do with their stock?

>As in, what do you make with it when you take it out of the freezer?!

Pretty much just soups and sauces. And stews and the like, so sauces and

whatever you call the superclass of dishes that involve stock as a medium

or ingredient.

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[Guest guest]

I drink broth like tea with a bit of salt--great in the morning. Or

you can add some coconut milk to it--delicious.

I use broth to cook rice and kasha when we have it (rarely)--adds much

more flavor.

On Tue, 23 Nov 2004 12:21:45 -0700, Lillig

<catzandturtles@...> wrote:

>

> Okay so this may sound really dumb... generally the stock in my house

> just gets used as soup. What does everyone else do with their stock?

> As in, what do you make with it when you take it out of the freezer?!

> L.

[Guest guest]

I use it for lots of things - a curry dish I make, gravy, and lots of recipes,

most of which I've concocted myself, then I thicken it with arrowroot....and, I

even use chicken stock for beef stew. Most of the time, I have a jar of thawed

or freshly made stock in the refrigerator for cooking. I almost never just use

it for broth or soup. (Not really a soup lover.) NT has lots of recipes that

call for stock too

Carol

Okay so this may sound really dumb... generally the stock in my house

just gets used as soup. What does everyone else do with their stock?

As in, what do you make with it when you take it out of the freezer?!

L.

[Guest guest]

,

> ,

>

> > I basically never eat chicken except when I make chicken stock,

>

> Is this because you don't like chicken meat, or you can't find a

> high-quality bird?

>

>

>

I never make chicken without also making stock, and I eat chicken about

twice a week. I wonder why too. And what about beef stocks? Do y'all

cook the bones (or roast bone in meat first)?

Deanna, who drove through severe weather to get her 6 month meat supply,

6 semis turned over and saw results of 8 accidents total. Y'all be safe

this weekend!

[Guest guest]

> -

>

> >Okay so this may sound really dumb... generally the stock in my

house

> >just gets used as soup. What does everyone else do with their

stock?

> >As in, what do you make with it when you take it out of the

freezer?!

I use it to cook veggies and grains, generally in place of water in

any savory dish.

Connie

[Guest guest]

And what about beef stocks? Do y'all

> cook the bones (or roast bone in meat first)?

I get raw bones from the farm I get my meat from. The large ones I

give to my dogs, the smaller ones with meat scraps I use for broth.

I don't really care to eat the meat that is left on the bones

because it is usually full of tallow, fat and cartilage, but it

really makes the broth good.

Sometimes I grill or smoke a roast or chicken over hickory--the

bones from that really make a tasty broth.

[Guest guest]

>

>

> > -

> >

> > >Okay so this may sound really dumb... generally the stock in my

> house

> > >just gets used as soup. What does everyone else do with their

> stock?

> > >As in, what do you make with it when you take it out of the

> freezer?!

>

>

I make pot roast from Joy of Cooking using beef broth.

[Guest guest]

Deanna-

>Do y'all

>cook the bones (or roast bone in meat first)?

I do roast the bones and whatnot first. It improves the flavor, though I

don't expect it does anything good for the nutrition.

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