Stella's Social Club

[The Sheriff]

If she does catch it, she will certainly kill it.  Minks are also in the weasel family.

Yay!  Food pictures!   It looks delicious.

I made homemade chicken noodle soup, and I even made the stock.  This is the first time that my stock came out right.

You could use some of that lemon juice in the freezer! What made the srock come out this time and not the others? I have only made stock a couple of times and it was lackluster.

 

[1muttsfan]

When I make stock I always roast the chicken first, often a whole bird roasted than the larger cuts of meat removed. Then the entire rest of the carcass - skin, bones, fat, meat scraps, everything - back into a stock pot with water to cover and maybe some spices like Herbs de Provence. Then you simmer it covered until all of the bones come apart, usually several hours. Strain, cool, skim the fat, and perfect stock. Roasting first gives it a big flavor boost. A really nice way to make use of skinny young cockerels that are tough eating.

 

[1muttsfan]

Hi Kathy, glad to hear Mike is home, so sorry to hear you are having problems

 

[ronott1]

When I make stock I always roast the chicken first, often a whole bird roasted than the larger cuts of meat removed. Then the entire rest of the carcass - skin, bones, fat, meat scraps, everything - back into a stock pot with water to cover and maybe some spices like Herbs de Provence. Then you simmer it covered until all of the bones come apart, usually several hours. Strain, cool, skim the fat, and perfect stock. Roasting first gives it a big flavor boost. A really nice way to make use of skinny young cockerels that are tough eating.

roasting creates something called the The:

; French pronunciation: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemistLouis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2]

You do not need to brown stuff if you cook in a pressure cooker--It gets hot enough to cause the Maillard reaction.

I love pressure cookers!

 

[1muttsfan]

I did recently get an Instant Pot, I haven't used it a whole lot yet but I'm surprised at how much it develops flavor. It makes fabulous applesauce in 12 minutes

 

[ronott1]

I did recently get an Instant Pot, I haven't used it a whole lot yet but I'm surprised at how much it develops flavor. It makes fabulous applesauce in 12 minutes

I pressure cooked white beans with a ham shank in it last night-24 minutes under pressure and it was very rich in flavor. The beans were perfectly cooked too.

 

[Happy Chooks]

YUM ! ! !
Mike had a heart attack a couple weeks ago. They put in 3 stents and he is doing very well. Cardiologist now suggest "Mediterranean Diet," instead of the old low fat, salt free diet. THIS would be great, wouldn't it?

Oh no Kathy! I'm glad he is doing okay. Take it easy!

What made the srock come out this time and not the others? I have only made stock a couple of times and it was lackluster.

I followed a recipe this time.

It had onion, carrot, 2 bay leaves, thyme, celery, a whole head of garlic cut in half, pepper, salt, and parsley in the pot. Then put the chicken on top of it and add 10 cups of water. I cooked it for several hours on a low simmer, until it literally fell apart when you tried to pull it out. Discarded skin and bones and shredded the meat. Strained the stock, and started making the soup.

Quote: Yum, I might have to whip out my pressure cooker. Do you use the same kind of pressure cooker that you do for canning? Or do you have another kind?

 

[ronott1]

Oh no Kathy! I'm glad he is doing okay. Take it easy!

I followed a recipe this time.

It had onion, carrot, 2 bay leaves, thyme, celery, a whole head of garlic cut in half, pepper, salt, and parsley in the pot. Then put the chicken on top of it and add 10 cups of water. I cooked it for several hours on a low simmer, until it literally fell apart when you tried to pull it out. Discarded skin and bones and shredded the meat. Strained the stock, and started making the soup.

Yum, I might have to whip out my pressure cooker. Do you use the same kind of pressure cooker that you do for canning? Or do you have another kind?

I have three pressure cookers, a 6 qt and an 8 pt fagor. The third one is a bigger presto pressure canner.

 

[Happy Chooks]

I have a late broody!

Now to see if the feed store still has chicks. I want some EE's for (hopefully) some blue eggs again, since I lost my Cream Legbar in the massacre.

 

[Happy Chooks]

I have three pressure cookers, a 6 qt and an 8 pt fagor. The third one is a bigger presto pressure canner.

Hmmm, I like this one:
http://www1.macys.com/shop/product/...ype=ac&ackws=fagor&searchPass=exactMultiMatch

I've never used a pressure cooker, but this one makes yogurt too.