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Post by Walter on Dec 9, 2012 10:21:15 GMT -5
I was simmering a chicken carcass a week or two ago into a stock and inadvertantly left the thing on overnight. Three good things happened. First, the house didn't burn down, second I awoke in the morning to a really nice aroma, and third, it made a really excellent stock.
So, last night I did it again. Boom....another great one!
I was making that Paul Prudhomme jambalaya last night and used up the broth I had, so I made another batch. Really versatile and far better than store bought because there is no added salt and so it doesn't screw up recipes.
This is Prudhomme's stock recipe...really simple, and can be altered to beef or seafood or whatever.
Chicken carcass and any bones or junk left over from whatever it is you did with most of the chicken.
1 onion, skin on, quartered. (the skin adds a nice color)
1 clove of garlic, (I use 2 or 3) skin on, quartered.
1 stick of celery
2 quarts of cold water + about another 1/2 cup.
Always start with cold water. Throw all that stuff in a pot and bring to boil, cover, reduce heat to a low simmer. Keep and eye on it so that it doesn't boil that big, just a slow simmer, not less than 4 hours, preferably 8 hours.
8 hours later, or next morning in my case, pour through colander, pour into mason jars, and boom....2 quarts of homemade stock.
According to Prudhomme, if you need a richer stock, something with more taste and less liquid, take this basic stock and resimmer, reducing it by half before using.
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Post by Deleted on Dec 10, 2012 0:25:35 GMT -5
Whenever we have slow cooked a chicken in a pot-- e.g. making gumbo or chicken with dumplings-- I have always been greatly impressed by the wonderful aroma. I finally realized the sagacity of that old-fashioned political slogan, "A chicken in every pot"-- which apparently did not originate in the 1928 campaign of Herbert Hoover, but in France. "Chicken in Every Pot" is a quotation that is perhaps one of the most misassigned in American political history. Variously attributed to each of four presidents serving between 1920 and 1936, it is most often associated with Herbert Hoover. In fact, the phrase has its origins in seventeenth century France; Henry IV reputedly wished that each of his peasants would enjoy "a chicken in his pot every Sunday." Although Hoover never uttered the phrase, the Republican Party did use it in a 1928 campaign advertisement touting a period of "Republican prosperity" that had provided a "chicken in every pot. And a car in every backyard, to boot."
Read more: www.answers.com/topic/chicken-in-every-pot#ixzz2EcjG2DNx
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Post by cyberobb99 on Dec 10, 2012 6:52:37 GMT -5
I was simmering a chicken carcass a week or two ago into a stock and inadvertantly left the thing on overnight. Three good things happened. First, the house didn't burn down, second I awoke in the morning to a really nice aroma, and third, it made a really excellent stock. So, last night I did it again. Boom....another great one! I was making that Paul Prudhomme jambalaya last night and used up the broth I had, so I made another batch. Really versatile and far better than store bought because there is no added salt and so it doesn't screw up recipes. This is Prudhomme's stock recipe...really simple, and can be altered to beef or seafood or whatever. Chicken carcass and any bones or junk left over from whatever it is you did with most of the chicken. 1 onion, skin on, quartered. (the skin adds a nice color) 1 clove of garlic, (I use 2 or 3) skin on, quartered. 1 stick of celery 2 quarts of cold water + about another 1/2 cup. Always start with cold water. Throw all that stuff in a pot and bring to boil, cover, reduce heat to a low simmer. Keep and eye on it so that it doesn't boil that big, just a slow simmer, not less than 4 hours, preferably 8 hours. 8 hours later, or next morning in my case, pour through colander, pour into mason jars, and boom....2 quarts of homemade stock. According to Prudhomme, if you need a richer stock, something with more taste and less liquid, take this basic stock and resimmer, reducing it by half before using. A couple of suggestions here. First, is that when you cook it down you first cook it for just a few hours. At that point most of the flavors proteins and fats will already be rendered from your carcasses.....except for the in the meat scraps. When you strain the broth pick through the remainders and pull out the meat to be frozen. Anytime you want a little chicken soup, chicken salad, pot pie or whatever, you have this nice meat to use. Second, after you've done this chill the broth...the fat will rise to the top and you can skim it off. (I save this fat and freeze it. I use this very flavorful "chicken butter" to make pastry with for my pot pies.) Then reheat the broth and boil it down into a brown syrup. This chicken base can also be stored in the freezer or canned and has loads of flavor. I do add salt and pepper to my original rendering, but that's according to taste. I also buy 8 0z. plastic storage cups to freeze the product of my renderings. Since I usually buy 4 chickens at a time, cut them up and freeze the parts I render 4 carcasses at once....saves time, money and gives me stuff you really can't buy in the store. |
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Post by Walter on Dec 10, 2012 10:32:13 GMT -5
I was simmering a chicken carcass a week or two ago into a stock and inadvertantly left the thing on overnight. Three good things happened. First, the house didn't burn down, second I awoke in the morning to a really nice aroma, and third, it made a really excellent stock. So, last night I did it again. Boom....another great one! I was making that Paul Prudhomme jambalaya last night and used up the broth I had, so I made another batch. Really versatile and far better than store bought because there is no added salt and so it doesn't screw up recipes. This is Prudhomme's stock recipe...really simple, and can be altered to beef or seafood or whatever. Chicken carcass and any bones or junk left over from whatever it is you did with most of the chicken. 1 onion, skin on, quartered. (the skin adds a nice color) 1 clove of garlic, (I use 2 or 3) skin on, quartered. 1 stick of celery 2 quarts of cold water + about another 1/2 cup. Always start with cold water. Throw all that stuff in a pot and bring to boil, cover, reduce heat to a low simmer. Keep and eye on it so that it doesn't boil that big, just a slow simmer, not less than 4 hours, preferably 8 hours. 8 hours later, or next morning in my case, pour through colander, pour into mason jars, and boom....2 quarts of homemade stock. According to Prudhomme, if you need a richer stock, something with more taste and less liquid, take this basic stock and resimmer, reducing it by half before using. A couple of suggestions here. First, is that when you cook it down you first cook it for just a few hours. At that point most of the flavors proteins and fats will already be rendered from your carcasses.....except for the in the meat scraps. When you strain the broth pick through the remainders and pull out the meat to be frozen. Anytime you want a little chicken soup, chicken salad, pot pie or whatever, you have this nice meat to use. Second, after you've done this chill the broth...the fat will rise to the top and you can skim it off. (I save this fat and freeze it. I use this very flavorful "chicken butter" to make pastry with for my pot pies.) Then reheat the broth and boil it down into a brown syrup. This chicken base can also be stored in the freezer or canned and has loads of flavor. I do add salt and pepper to my original rendering, but that's according to taste. I also buy 8 0z. plastic storage cups to freeze the product of my renderings. Since I usually buy 4 chickens at a time, cut them up and freeze the parts I render 4 carcasses at once....saves time, money and gives me stuff you really can't buy in the store.
I like the idea of the "chicken butter". I do skim that off after chilling, but til now, just threw it out.
As to reduction, what is the ratio of start to finish amount? The recipe I posted yields 2 quarts, that I pour into mason jars and chill, so upon reheat, what's the yield of this "brown syrup", and how much would you use in a recipe that called for stock? 1:1? 1:2? |
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Post by cyberobb99 on Dec 10, 2012 13:40:32 GMT -5
A couple of suggestions here. First, is that when you cook it down you first cook it for just a few hours. At that point most of the flavors proteins and fats will already be rendered from your carcasses.....except for the in the meat scraps. When you strain the broth pick through the remainders and pull out the meat to be frozen. Anytime you want a little chicken soup, chicken salad, pot pie or whatever, you have this nice meat to use. Second, after you've done this chill the broth...the fat will rise to the top and you can skim it off. (I save this fat and freeze it. I use this very flavorful "chicken butter" to make pastry with for my pot pies.) Then reheat the broth and boil it down into a brown syrup. This chicken base can also be stored in the freezer or canned and has loads of flavor. I do add salt and pepper to my original rendering, but that's according to taste. I also buy 8 0z. plastic storage cups to freeze the product of my renderings. Since I usually buy 4 chickens at a time, cut them up and freeze the parts I render 4 carcasses at once....saves time, money and gives me stuff you really can't buy in the store.
I like the idea of the "chicken butter". I do skim that off after chilling, but til now, just threw it out.
As to reduction, what is the ratio of start to finish amount? The recipe I posted yields 2 quarts, that I pour into mason jars and chill, so upon reheat, what's the yield of this "brown syrup", and how much would you use in a recipe that called for stock? 1:1? 1:2?The reduction starts out as about 4 quarts of water and reduces to 4 8 oz. cups.....or one pint. This stuff is probably about 4 times as strong as your broth. I use one 8 oz. cup with 1 1/2 cups water to get 2 cups of strong broth. |
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