Roast your bones in the oven before adding them to the stock for a little more potent of a flavour. Continue simmering the strained stock for a few hours for even more. (But less stock)
+1
Options
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Onion
Onion skins
Carrot
Celery
Garlic
Chicken carcass
Salt
Peppercorns
Water
Bay leaf
Rosemary
Give the veg a rough chop, put in pot.
Smash cloves of garlic, however many you want
Put in chicken carcass. Pre-owned or raw is fine. I've even used the food store rotisserie ones before.
Add in the aromatics
Cover everything with water
Bring to a boil
Turn temp down and simmer until it tastes like you want to it to. For me this is usually about 3-4 hours. Stirring occasionally, whenever you go near the kitchen, basically.
Strain liquid into another pot and let cool. This helps skim the fat off.
Cool the chicken and veg. You can choose to pick the carcass of any remaining meat if you wish.
If you're using the stock right away, then have fun. If not, cool completely before storing in fridge, or or into ice cube trays to freeze for magic chicken stock cubes for future cooking.
*Chicken flavours can of course be replaced by other protein, or even just veggies as you wish. Adjust your seasoning accordingly
** Onion skin is an old Jewish trick on how to get the more yellow colour to your stock that a lot of people equate with chicken soup
I always thought you were creative, but that's a pretty stock stock pot answer.
Your food store might have them in the butcher section, you might need to ask.
Or, you make a roast chicken for dinner and save the bones.
Or, you buy one of those hot chicken from the food store, pick the chicken off, and use that.
You can also just use a whole chicken instead of the carcass, but that will generate a lot more fat on top, and make picking the chicken off the carcass more important. Plus you lose the flavour of already roasted bones
CambiataCommander ShepardThe likes of which even GAWD has never seenRegistered Userregular
Tonight I am making brisket in the pressure cooker, plus mashed potatoes and ranch style beans. I don't know if that brand of canned beans exists outside of Texas, but I will not have my barbeque with any other sort of bean.
"If you divide the whole world into just enemies and friends, you'll end up destroying everything" --Nausicaa of the Valley of Wind
lots of places also sell them pre-roasted. Nice for a quick tasty dinner.
Yeah both our major supermarket chains sell whole roasted chickens in a bag for not much money (somewhere around $8 I think). If you show up just before closing they're marked down to half price, so it can be a super cheap way to get a couple of meals.
So I had a big-ass eye of round roast to work with, and I've never had one in my whole life that was anything less than tough and dry (damn you total lack of intramuscular fat!) so I decided to have a go at using our sous vide cooker to do the whole thing.
Salted it, peppered it, then ended up going 135F for 48 hours. The results were.... interesting, but not quite where I wanted them. It lost more moisture than I was anticipating, so even though it wasn't dry it didn't feel juicy to me. More, the texture of the meat was very soft, bordering on spongey, without much of that teeth-feel that characterizes beef for me. It's very edible, and my mother-in-law and sister-in-law are actually very impressed with it, but I feel like there's gotta be something else I can do to improve that.
Knocking off another 5F on the temperature might help. So could cutting back the cook time from 48 hours to... I dunno, 36? 40? Hm. It requires experimenting, I think, but boy that's a lot of meat to use in experimenting
48 seems like a lot.
That's not a cut I use idea, or ever really*, but it's supposed to be more of a braising roast. If you're committed to using the sous vide, maybe include a pre- cook marinade? Otherwise I'd probably slow roast it with a wet rub and repeated basting.
*Back home they rarely even sell it as a cut, it's used almost exclusively for corned beef.
ReginaldWhen I am Pres., I will createthe Department of ______Registered Userregular
I know a lot of sous vide recipes call for the finishing step to be a second sear to the already cooked meat, to give it back some texture and to get a bit of browning. And 48 hours seems a bit excessive.
Decided to make chilaquiles this morning and was pretty impressed with the results.
Ingredients:
Leftover jarred salsa (2 varieties, we were just about out of the medium my wife likes and I threw in some of my spicy hot salsa too)
1/2 cup of chicken broth
big handful of tortilla chips
small bit of chopped onion
fried eggs
bacon
not pictured (lime wedge squeezed over top)
For the curious, that is a pork shoulder overnighting in a spice rub/marinade of garlic, smoked paprika, brown sugar, salt, pepper, thyme, and olive oil
I could do with a recipe for that rub. I do like me an hours-long roasted pork shoulder, and flavor suggestions would be nice.
This afternoon, I finally went and made a brunch of pancakes topped with a melted peanut-butter sauce, with chocolate melted into it as well. Topped the whole thing with sliced strawberry and banana. Delicious. And stupidly easy to make.
I know a lot of sous vide recipes call for the finishing step to be a second sear to the already cooked meat, to give it back some texture and to get a bit of browning. And 48 hours seems a bit excessive.
I did sear the living piss out of it, believe you me, so the edges have a nicer texture to them.
I'm not just married to the sous vide idea; it was mostly just an experiment, since I've never had an eye of round that came out quite right, not even as a kid. This isn't going to come up very often, but I'll definitely try either different cook times or different cooking methods altogether in the future
0
Options
webguy20I spend too much time on the InternetRegistered Userregular
Just picked up two 7lb briskets for smoking tomorrow. I'm very excited.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
I went to a fancy spice shop for the first time to buy a bottle of madras curry powder. Tonight, we dine on chili cheese fries. Tomorrow, crockpot beef madras.
After having the leftovers I've decided I was too harsh on that eye of round. Most of my problems with it are probably due to the lack of fat, and the softness of the meat isn't really unpleasant. It's still the best eye of round I've ever been in range of, so I'ma call it a success!
Well now I'm going to have to try roasting a chicken huh.
whatever gelatinous blobbage that's in the pan after roasting that you don't use for gravy/sauce, add it to your stock
other stock options are chicken wings, esp chicken wing tips, I buy whole wings and cut off the tips for stock and then have chicken wings for dinner. the little circled bit is surprisingly flavory collageny goodness
cabsy on
+3
Options
Clint EastwoodMy baby's in there someplaceShe crawled right inRegistered Userregular
Ghost salt fried chicken and mashed potatoes were very successful, albeit not as spicy as i would have liked. Didn't want to oversalt. Still good!
JedocIn the scupperswith the staggers and jagsRegistered Userregular
If you look into your heart, deep inside, you will see that dark chocolate is always the answer.
+8
Options
HenroidMexican kicked from Immigration ThreadCentrism is Racism :3Registered Userregular
I just took my first stew off the heat and haven't tried a bowl full yet but tried the individual parts for texture's sake. I'm nervous.
First thing is that it isn't really a stew quality. I was talked into putting more liquid into the pot 2/3 of the way through cooking, which maybe helped, maybe didn't, but even without that I didn't want to overdo flour addition.
The meat came out right at least, even though it's not actual stew meat. The store was out and the guy at the meat department suggested London Broil, even took it to the back to cut it up for me. I'm impressed. Came out tender, cooked through, still juicy.
Aside from that it's potatoes, baby carrots, spinach (I should've gone with kale, my gut instinct, to make it more like things my grandma would cook), and a couple quartered onions for flavor's sake. More of a soup I guess, I dunno.
0
Options
webguy20I spend too much time on the InternetRegistered Userregular
yea if you are using a sweeter peanut butter I would totally go with a dark chocolate to offset it.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Yeah.
I tested it with just the milk and peanut butter centers. Not as amazing still warm. I'm hoping they'll be better once they cool and the chocolate hardens back up.
But will definitely do the dark chocolate centers from now on.
Posts
Look.
Somebody had to give the obvious answer!
Might as well be me.
Democrats Abroad! || Vote From Abroad
Your food store might have them in the butcher section, you might need to ask.
Or, you make a roast chicken for dinner and save the bones.
Or, you buy one of those hot chicken from the food store, pick the chicken off, and use that.
You can also just use a whole chicken instead of the carcass, but that will generate a lot more fat on top, and make picking the chicken off the carcass more important. Plus you lose the flavour of already roasted bones
Democrats Abroad! || Vote From Abroad
Eat the meat
Bam, carcass
Democrats Abroad! || Vote From Abroad
Pretty much everywhere?
I know I can probably get a while chicken there I just somehow wasn't putting it together that you could even use the left over bits.
https://www.kroger.com/p/simple-truth-natural-whole-chicken-single-/0024079550000
Democrats Abroad! || Vote From Abroad
I like to put a lemon in the cavity, and then lots of butter under the skin over the breasts.
There are heaps of videos on roasting chicken online. Can't go wrong with Chef John.
Democrats Abroad! || Vote From Abroad
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Do not listen to this person.
They are sending you down a path of horror.
Democrats Abroad! || Vote From Abroad
Yeah both our major supermarket chains sell whole roasted chickens in a bag for not much money (somewhere around $8 I think). If you show up just before closing they're marked down to half price, so it can be a super cheap way to get a couple of meals.
Vultures
As they linger and pick at it until they are uninterested
that seems unnecessarily hostile.
Salted it, peppered it, then ended up going 135F for 48 hours. The results were.... interesting, but not quite where I wanted them. It lost more moisture than I was anticipating, so even though it wasn't dry it didn't feel juicy to me. More, the texture of the meat was very soft, bordering on spongey, without much of that teeth-feel that characterizes beef for me. It's very edible, and my mother-in-law and sister-in-law are actually very impressed with it, but I feel like there's gotta be something else I can do to improve that.
Knocking off another 5F on the temperature might help. So could cutting back the cook time from 48 hours to... I dunno, 36? 40? Hm. It requires experimenting, I think, but boy that's a lot of meat to use in experimenting
That's not a cut I use idea, or ever really*, but it's supposed to be more of a braising roast. If you're committed to using the sous vide, maybe include a pre- cook marinade? Otherwise I'd probably slow roast it with a wet rub and repeated basting.
*Back home they rarely even sell it as a cut, it's used almost exclusively for corned beef.
Ingredients:
Leftover jarred salsa (2 varieties, we were just about out of the medium my wife likes and I threw in some of my spicy hot salsa too)
1/2 cup of chicken broth
big handful of tortilla chips
small bit of chopped onion
fried eggs
bacon
not pictured (lime wedge squeezed over top)
I could do with a recipe for that rub. I do like me an hours-long roasted pork shoulder, and flavor suggestions would be nice.
This afternoon, I finally went and made a brunch of pancakes topped with a melted peanut-butter sauce, with chocolate melted into it as well. Topped the whole thing with sliced strawberry and banana. Delicious. And stupidly easy to make.
I did sear the living piss out of it, believe you me, so the edges have a nicer texture to them.
I'm not just married to the sous vide idea; it was mostly just an experiment, since I've never had an eye of round that came out quite right, not even as a kid. This isn't going to come up very often, but I'll definitely try either different cook times or different cooking methods altogether in the future
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Skirt steak has become one of our fave beef dinners.
Gonna play with the marinade a bit, since I don't have rice vinegar. Should be tasty!
Democrats Abroad! || Vote From Abroad
whatever gelatinous blobbage that's in the pan after roasting that you don't use for gravy/sauce, add it to your stock
other stock options are chicken wings, esp chicken wing tips, I buy whole wings and cut off the tips for stock and then have chicken wings for dinner. the little circled bit is surprisingly flavory collageny goodness
gimme
This time I'm not going halfway. I'm going to put a piece of chocolate into every single cookie center.
But.
do I do dark chocolate.
Or do I do the peanut butter filled milk chocolate.
Or do I be crazy and do a combination.
Democrats Abroad! || Vote From Abroad
First thing is that it isn't really a stew quality. I was talked into putting more liquid into the pot 2/3 of the way through cooking, which maybe helped, maybe didn't, but even without that I didn't want to overdo flour addition.
The meat came out right at least, even though it's not actual stew meat. The store was out and the guy at the meat department suggested London Broil, even took it to the back to cut it up for me. I'm impressed. Came out tender, cooked through, still juicy.
Aside from that it's potatoes, baby carrots, spinach (I should've gone with kale, my gut instinct, to make it more like things my grandma would cook), and a couple quartered onions for flavor's sake. More of a soup I guess, I dunno.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I tested it with just the milk and peanut butter centers. Not as amazing still warm. I'm hoping they'll be better once they cool and the chocolate hardens back up.
But will definitely do the dark chocolate centers from now on.
Democrats Abroad! || Vote From Abroad