Quick - Roast chicken carcass...

[Wildsky]

 

[McGoo]

Thanks for the pie crust recipe. I love to bake pies, but they're always fruit or nut, so this will be different. Thanks.

 

[ORChick]

For those what wants it - I always made my pie crusts as my mother had, but I didn't really measure, and they got worse and worse. I finally looked at a recipe, and this is how I make them now, and always get compliments. For a single crust: 1 1/2 cups flour, a pinch of salt, a couple of gratings of (fresh, if possible) nutmeg, 1/2 cup chilled fat (see below), 1/3 cup ice water.

Mix together the dry ingredients. Cut in the fat 'till everything resembles course breadcrumbs. Using a fork, mix in the water, a little at a time, 'till everything, more or less, holds together (use the least amount of water needed, and not more than 1/3 cup). Turn it out onto a clean surface, and knead a couple of times, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll it out, on a lightly floured board, rolling from center to edge, to an even, and thin, thickness.

Fat: I use 2/3 butter, 1/3 chicken fat. Butter adds flavor, chicken fat adds tenderness. Many people use lard; I would also, if I kept pigs. I do not use margarine or shortening (although both would work, in place of chicken fat), but that is my own choice. If making a sweet pie make sure you use very clean, fresh chicken fat.

The nutmeg is optional, but I find it a nice addition, and it works for both sweet and savory pastries.

If you have a heavy duty mixer (I have a Kitchen Aid) follow the instructions for making pastry. If you make more than one crust the mixer will do a very good job, and you will find you will end up using much less water (this is a good thing). I always make 3 crusts at a time; if I don't need them they freeze well.

Homemade pastry is really not that difficult. Consult a basic cookbook - Joy of Cooking, Good Housekeeping - to get the details. I once read that one used to be able to order pie in any restaurant or cafe in America, and be reasonably certain of getting something quite nice; but now one can do the same, and be reasonably certain of getting something pretty bad. There is no good excuse for this. One of the kitchen products uniquely American is pie*, and it is a shame that more of us can't produce a decent one.

*The English will tell you differently, and they are quite proud of their pies, but, having tasted both, I will take a *good* American one any time, no question.

 

[skeeter]

when you have all this stock and put it in jars,i guess you have to pressure cook it ?do you know how many lbs and how long,
Thanks MP

 

[MissPrissy]

I freeze mine, skeeter. Check with your local extention office for the current recommendations for your altitude. Different areas of the country require different pressures for different periods of time based on the altitude.

 

[ozark hen]

Miss Prissy, do you wrap your jars before putting them into the freezer? I am so afraid of breaking one.

 

[MissPrissy]

No, leave about a half inch of head space for expansion. Those jars say on the box they are for canning and freezing. It is tempered glass. I have never had a jar break.

 

[ksacres]

Quote:
Where do you get your jars? I'm thinking of investing in a canner, but maybe I could just freeze everything instead??

 

[MissPrissy]

Most any place sells them. Walmart, Kmart etc. Alot of grocery stores have them in the height of spring and summer. Hardware stores of the old fashion variety usually have them. Jars are not hard to find.

 

[ksacres]

Thanks Miss Prissy