Ruth Haffly wrote to Dave Drum <=-
meal, with a lot of meat still on it (she didn't like dealing with leftovers). I asked if I could take the carcasse home with us (we'd brought up a cooler with pumkin pies and other goodies in it), got it
and made soup with it.
Sounds like something I'd do. My local GFS is selling rotisserie
chickens for U$3 each. I save the carcasses after stripping the meaat. Makes some very nice stock ... and inexpensive.
I do that also with the rotisserie chickens we get.
One of the few things that smarty-pants Bobby Flay got right:
Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 Pints
I just use water, a bit of salt and Bragg's Seasoning for making stock. Then after I debone the bird, I'll add some turmeric.
We all have our ways of getting it done. But, I've *always* used
veggies as a part of my stock making ... be it poultry or
beef/pork/etc.
A free and easy addition to this stock is to bung in any celery leaves youmay have hanging about. I've never canned this - just jarred it in
old mayonnaise (or similar) jars and refigerated it for up to a month
or so.
I'll use either old mayo (if they're glass) jars or some of my canning jars. A reuseabale lid, basic information on a piece of masking tape
and into the fridge they go.
I've got a nice selection of glass screw-top jars. Currently when I buy mayonnaise I get the dispenser squeeze bottles rather than the "bulk"
sized jugs. Haven't see Duke's in the squeezers yet. Just Hellmn's3
All kindsw chicken projects in my future. Humphrey's ran a special this
week on chicken Marylands (leg quarters) at 49c/lb nin 10 lb bags. Grabbed
two - one is divided into 4 leg portions and sucky-bagged in the freezer.
The other goes into the big crockpot to become shredded chicken for any
number of treats and a new batch of stock.
And with all the cooking the bones will be safe (non-splintering) to use
as doggie treats.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Old Fashion Chicken & Noodles
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 5 Servings
500 g (17.6 oz) Swabian Spaetzle *
28 oz (2 cans) chicken broth
+=OR=+
3 1/2 c Homemade chicken stock/broth
2 Chicken leg quarters; cooked
- meat removed from bone and
- shredded
1/8 ts Ground sage
1 ts Celery seed
1/4 ts (to 1/2 ts) "Italian" herb
- seasoning
10 3/4 oz Can cream of chicken soup
1 1/2 c Left over chicken gravy
+=OR=+
12 oz Jar Heinz chicken gravy
* Deutsche Kuche found at ALDI. These are as good as I
can make from scratch on a good day. And not expensive.
In a large pan, bring chicken broth to a boil. Add the
noodles. Stir. Let it come back to a boil, turn down to
a medium heat, stirring often. While cooking add chicken
and spices. Cook noodles until tender, if it becomes dry
add small amount of water until noodles are tender.
Mix together chicken soup and gravy. Add to the noodle
mixture and stir continuously. When they are no longer
watery, remove from heat. The noodles will be thick,
creamy and chewy. Similar to dumplings.
Serves 4-6 with side dishes.
Uncle Dirty Dave's Kitchen
MMMMM
... If a cow doesn't produce any milk is it a Milk Dud or an udder failure?
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