Re: what to do with chicken after stock

September 7, 2005

----- Original Message -----

From: " Pearl " <jp2@...>

> After making stock I have wondered what to do with the meat and have

> found something that turns out pretty well. This works better for

> chicken than beef.

>

> 1. Take the meat off the bones and put it in a plastic bag in the

> fridge for several hours or overnight to let it dry out.

> 2. Process in food processor into tiny shreds.

> 3. If using chicken, gently heat amount of duck fat with bay leaf and

> thyme or other herbs to taste.

> 4. Off the heat, combine fat with shredded chicken. The consistency

> should be moist. Not drowning in fat, but not dry either.

> 5. Pack in jar or ceramic and press down, then top with another layer

> of duck fat to seal. Then cover with plastic wrap.

> 6. Wait 3 days before eating to let flavors mingle. Properly done and

> sealed on top with more duck fat after dipping in, these should last

> for weeks.

**********************

,

Once the meat is sealed with duck fat, do you leave it on the counter for 3

days or put it in the fridge? I know NN has recipes for preserving meat

with fat, but I have not yet been brave enough to try this.

Vivian

September 7, 2005

-

>Leftover stock rillettes! I had some for breakfast today and was quite

>pleased. I also always wanted something tasty to do with the chicken

>after making stock.

Sounds interesting! The meat still has flavor despite being used for

stock? How long do you cook your stocks?

-

September 7, 2005

> > " " Pearl <jp2@...> wrote:

hello NN,

I lurk here. " " < <

Hello Jon, I mostly do the same...

> > " " Thanks to all of you who share so much information. It is

wonderful to have an online community of people who eat this way

because it is still too rare in the general public. I focus on cooking

truly tasty food that is NN healthy too. " " < <

Yes it is wonderful isn't it...i am a strange bird around my acquantances!

> > " " 3. If using chicken, gently heat amount of duck fat with bay leaf and

thyme or other herbs to taste. " " < <

Ummmm, I wondered where I could find this " duck fat " , or would I have to

" produce " it myself?

--

Steve (...and what are " rillettes " ? )

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September 7, 2005

Steve-

>Ummmm, I wondered where I could find this " duck fat " , or would I have to

> " produce " it myself?

It is possible to buy rendered duck fat, but usually only in upscale

stores. You could also order some from D'Artagnan

(https://www.dartagnan.com/index.asp) which has exquisitely delicious birds

and meats but is expensive and doesn't feed their food animals ideally.

-

September 7, 2005

Hi,

To answer this & other questions:

Technically this might survive without a fridge, but we are not

fermenting here so no advantage to this. Refrigerate.

Duck fat - I get a pretty good duck fat at Whole Foods.

On flavor - Yes , I like simmering broths a long time (10-12

hours) but this was a 2 year old farm raised chicken and that's why I

just couldn't toss this meat! Old bird, died for my pot. Still some

taste to the meat, but that's why I also infused the fat with flavor

from the herbs. In one batch too I added some cognac. That always helps!

cheers,

J

> -

>

> >Leftover stock rillettes! I had some for breakfast today and was quite

> >pleased. I also always wanted something tasty to do with the chicken

> >after making stock.

>

> Sounds interesting! The meat still has flavor despite being used for

> stock? How long do you cook your stocks?

>

> -

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