Wednesday, September 02, 2015

Warning: Not Suitable for Vegheads

Good morning if it's morning near you. It is here and I'm about to put together a big hokin' cauldron of chicken stock. It'll simmer for about 12 hours, and be delicious.

In other news, Monday's carrot cupcakes worked, but yesterday's blueberry muffins didn't. But that's okay, because the bits that did crisp around the top, tasted so good, that it gave me an idea for a cookie.

I love when that happens.

Another thing I love is no waste. Back when I started buying organic local chickens, my friend Pat told me about this trick. Fair warning. If you're easily grossed out, don't watch. For others interested in no waste, this method works well.

video

38 comments:

  1. Yum, love a good carrot cake or cup cake!

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    1. Next time I'll teleport you one. They were good.

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  2. That's a great idea for stock! I collect all the veggie scraps in a bag in my freezer and make veg stock once it's full. Tastes ok haha

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    1. Before Pat's idea, I'd only used raw bones, but boy, this new way is KILLER. She does the same thing you do with veggies. I can't do that, because I never have any veggies left (the pups get 'em).

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  3. That looks like something I should do with the Thanksgiving turkey. I always feel like there's too much waste. Enjoy Lucy.
    Susan Says

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  4. Sometimes I wish I was a dog in your household hahaha

    This broth must be so yummy, I usually used the powder one, just not the same :(

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    1. Powdered? What is this, powdered you speak of?

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    2. Darn now you know my secret!

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    3. Now I know. Muhahahaha.

      PS: Your daughter is funny like you are. That's good stuff. If she has a blog or does a blog, I'd love to join.

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  5. Oh my gosh...that is exactly how I make my stock! I freeze the leftover bones and use them another day. Great minds and all that good stuff :) Okay, off I go again. Crazy busy today but I wanted to stop in and say hi. It's only going to get worse from here on in...oh boy!

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    1. Great minds do think alike. You'd love Pat, she's a friend from the east. Very into making things and killer cook.

      You've got a huge amount of stuff on your plate. Very exciting stuff though, that's that the cool bit.

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  6. your frosted carrot cupcake header photo looks so good, very distracting! Thanks for the chicken stock recipe.

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  7. I don't really cook but that vegetable stock sounds good and there's no waste. It looks like something my mother would do.

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  8. I don't use the bones that we have eaten off of but any of the cooked chicken or turkey carcass gets tossed into the pot. It is so much or yummy than just raw.

    cheers, parsnip

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    1. How come you don't use the bones you've even off of? Too gross?

      Before this, I'd only made raw stock from the bones, but you are right, the roasted is soooo much more yummy.

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  9. Very smart! And the dogs like the cooked veggies? So sweet of you to share!

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    1. They love veggies cooked or raw. Then they also get whatever bits that are safe from the bones.

      Spoiled? You betcha.

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  10. We save our turkey carcasses and make turkey broth every year. Great with noodles!

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    1. What do you do with your chicken bones?

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  11. Hi Ivy ... vegetable stock / bone broth is so tasty and good for you.

    Great video.

    All the best Jan

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    1. This is a 12-hour chicken stock that I store in the freezer and then use to hydrate like rice, millet, other grains and lentils. Or, I'll use it to hydrate bread dough and make gravy.

      So flippin' good.

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  12. Great, now I want a blueberry muffin. :) Maybe I can buy one at the store later. Hope you're doing okay.

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    1. Howdy Girl. Hope you're doing okay, too. Thanks for dropping by. Cheers and boogie boogie.

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  13. It's 88 degrees the last time I checked, so I'm going to try that frosting at the top...

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    1. Is that too hot? I bake year-round, heat or not. But it's not for everyone, eh?

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  14. Simmering for hours! Just don't forget it!

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    1. 12 hours. Normally, I do it overnight so that it's done mid-morning, but today I switched things up.

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  15. For the stock, I've used that method for chicken, duck, turkey & Cornish game hen and it is awesome but have you tried roasting the ingredients first? I roast them in the oven at 400 for 45 minutes and then boil. The stock will be richer & darker. I switch back & forth between methods depending on how much time I have to prep & whether I want a light or dark broth.

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    1. Hi Mphs.Steve: I've never tasted cornish game hen before. But I'd try it.

      For chicken stock, no I won't roast the vedge because I'm not looking for that extra dark stock.

      But for beef stock, I will roast the veggies and the cow bones because I agree, it make for a richer stock.

      Though sometimes, I'll skip that step and toss everybody in the cauldron. Really depends on what I'm going to be doing with the stock.

      Thanks for stopping by and boogie boogie.

      PS: I never had duck yet either but I hear duck fat is wonderful tasting. Maybe someday I'll get to give it a go.

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  16. Duck fat is good. The duck itself was an impulse buy. My wife & I had intended to get 4 Cornish hens for Christmas but saw the duck at the store & opted for a duck & two Cornish hens. The duck was tasty but the skin didn't render out the way we expected so we didn't achieve the "crispy skin" that you hear chefs raving about on the Food Network.

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    1. I enjoy hearing about this. Thanks for sharing this with me. I would love to taste both of those. Sorry to hear that the skin didn't render as you would have liked. Will you give it another go?

      Sometimes I render chicken skin and it makes for a nice lard.

      Just finished putting away all the stock. I have half for the freezer and half for the fridge. Love to use it to hydrate grains or even use it in place of plain water, when making dough. Just for a poultry bread that I'll turn into stuffing.

      So many fun things.

      Do you and/or your wife have a blog?

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  17. We'll definitely try cooking it again.

    Neither of us have blogs. My wife is a QA tester for her employer's website so she is usually pretty much tired of looking at the Internet by the time she gets home and I'm the kind of person who neglects his personal E-mail accounts for weeks ... sometimes months. A good blog requires more care & feeding than I would be inclined to provide and, thus, it would be a sad & lonely place with only spam bots to keep it company. Occasionally, I think about posting photos to my skeleton of a G+ account but so far I haven't thought about it enough to actually bother figuring out how to do it.

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    1. I can understand her not wanting to be online once she gets home. I've been toying with making a G+ account but haven't made the jump. Hubby likes his though.

      Are you a gamer? Curious how you made your way to my little silly part of the world.

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    2. I found your blog via your husband's. Both, my wife & I game. Between our work schedules & our other hobbies, we can't manage to attend a game with a regular group but we have a blast with the one-on-one games that I run for her.

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    3. Very coolon the one-to-one games. Thanks for coming by. So many gamers love to cook and/or bake.

      Pretty neat.

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