Any Home Bakers Here?

[AllenK RGV]

I cook my stock for 12-24 hours, I know people on BYC who cook it for 36-48 hours. Any meat cooked for 12+ hours is pretty much tasteless, that's why I remove it prior to making the stock. I also simmer the stock for 3-4 hours after removing the bones and other solids to intensify the flavor. After processing a bunch of birds, I'll use 34 carcasses and necks along with wing tips and feet, aromatics, and herbs. The stock is richer if I take time to roast the bones before starting the stock. I'll can the stock and fat separately and use it as required down stream.

ETA: BTW, I use a 160 quart pot for my stock

Wow I have an 8 liter tops stock pot, but since I have a small flock and this bird is a one off. His utility is over in the next month or so once the raptors move back north.

TBH I do not like the physical attributes of any of my roos and can't imagine allowing any of them to breed not their temperments just their physical traits. Meyers has horrid Sumatras when you look at the standard of perfection for the roos. Obviously should I decide to breed them I need diffrent stock. By horrid I am really only faulting them on two failings wattles and combs.

 

[rjohns39]

My biggest and most beautiful RIW has a standard comb, not a rose comb which is sop. He'll be meat next spring.

 

[ronott1]

Maybe you can get the wife to go for an instant pot. One of the 7 cooking methods it does is pressure cooker. They work very well for all cooking methods too.

Ok, here goes. Boil the Cockeral for about an hour with salted water. Take out the carcass and remove the meat. Put the bones back and add an onion, a couple of carrots, bay leaf, a rib or two of celery....any veggies you happen to have on hand. make sure the bones are covered with water and then bring to a low boil. Boil for an hour or two.

The multi day boiling is from making bone broth. Personally, I do not like bone broth. It often tastes burnt to me. Personal preference though.

I usually make this in the pressure cooker though. That is about 25 minutes under high pressure for the first part and then an hour for the second broth making part.

It will be some of the best broth you ever tasted! Use the meat in the chowder recipe and then the broth.

I strain the broth with a metal strainer

I really have to stop watching this thread you guys just make me too hungry! BTW I have a rooster that has really been asking to be culled for the crockpot lately. I'm still hoping it is just his youthfull hormones.

I may have asked this before but thinking should his day arrive I want to turn him into a chowder type of dish. The one recipe I have found that looks about right is here : https://damndelicious.net/2014/01/17/chicken-potato-chowder/

Does anyone have a better idea for "Chowder"?

 

[ronott1]

The Yeast raised apple fritters are very good!
I need to work on the rolling up part though. I lost it there

 

[AllenK RGV]

Thank you for the instant pot idea it looks good, I'll put it on my wish list https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Packaging/dp/B00FLYWNYQ as I am all about energy efficiency.

 

[AllenK RGV]

The Yeast raised apple fritters are very good!
I need to work on the rolling up part though. I lost it there

View attachment 1243103

OMG love apple fritters you guys are cruel posting this around dinner time!

 

[ronott1]

Thank you for the instant pot idea it looks good, I'll put it on my wish list https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Packaging/dp/B00FLYWNYQ as I am all about energy efficiency.

Plus there are millions of pinterst pins for them!

 

[AllenK RGV]

I do think you need to use thinner dough next time on those fritters to make them more like bear claws and use a bit more apple. Just preference, how did they taste?

Also on the glaze, can you share the secret there I have never attempted to sugar glaze anything I bake. Would love to hear your recipe.

 

[ronott1]

I do think you need to use thinner dough next time on those fritters to make them more like bear claws and use a bit more apple. Just preference, how did they taste?

Also on the glaze, can you share the secret there I have never attempted to sugar glaze anything I bake. Would love to hear your recipe.

The recipe was odd for the shaping. I will find a better shaping method for next time. It did not get all the apples into it but it did taste very good!

The glaze is simple:
1 and a half cups of powdered sugar
3 to 4 tablespoons of milk
1 tsp. of vanilla

Whisk together and adjust for thickness by adding the 4 tablespoon of milk if necessary. The trick is to put the glaze on while the fritters are hot

 

[AllenK RGV]

BTW if anyone is looking for pre 1976(ish) Vanilla I am your guy! My proximity to the Mexican border makes getting "real" vanilla real easy one liter costs like 2.50(US) but the post costs 15 dollars via priority mail. I am not selling a service here at all as it is a pita to drive up to Nuevo Progresso, but any bakers missing the old "real" vanillas before the synthetics came in....... I'm offering you some community service, plus I like looking at Talavera pottery.