ronnie_suburban wrote:boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .
Yes. This, I want to try soon. You're not the first person I've heard this from. What's your method?
=R=
boudreaulicious wrote:ronnie_suburban wrote:boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .
Yes. This, I want to try soon. You're not the first person I've heard this from. What's your method?
=R=
You’re gonna laugh. Dump about a dozen skin-on, bone-in chicken thighs or leg quarters in the pot, fill with water (I use Dasani), hit the poultry button, natural release. If the chicken is frozen, I put it through the poultry setting twice, though if you let it sit long enough (I often do this right before I go to bed) you don’t even need to do that. I don’t add any seasoning or veg to the pot unless I’m using the stock for a specific purpose. And I use the chicken for a million things—mostly, I bag it up in portions that I can later use for chicken and rice, soup, tacos, etc. And my very spoiled dogs get their share as well, since it’s part of their daily meal.
ronnie_suburban wrote:boudreaulicious wrote:ronnie_suburban wrote:boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .
Yes. This, I want to try soon. You're not the first person I've heard this from. What's your method?
=R=
You’re gonna laugh. Dump about a dozen skin-on, bone-in chicken thighs or leg quarters in the pot, fill with water (I use Dasani), hit the poultry button, natural release. If the chicken is frozen, I put it through the poultry setting twice, though if you let it sit long enough (I often do this right before I go to bed) you don’t even need to do that. I don’t add any seasoning or veg to the pot unless I’m using the stock for a specific purpose. And I use the chicken for a million things—mostly, I bag it up in portions that I can later use for chicken and rice, soup, tacos, etc. And my very spoiled dogs get their share as well, since it’s part of their daily meal.
Okay, thanks. I'm with you on meat and water only. That's how I almost always make stock unless, as you wrote, it's for a specific purpose that requires something additional. I read this years ago from Thomas Keller; the advantages of keeping stock as neutral as possible to maximize its versatility, and it really stuck with me.
=R=
gnarchief wrote:If you do that method, you also end up with rendered chicken skin that you can freeze, then bread and fry at you convenience.
Cathy2 wrote:Boudreaulicious,
How is the water in Valpo? Is it well water?
Before Wheaton's water source was Lake Michigan, I had friends whose shopping list always included water for cooking. Since their water source changed, they almost never buy bottled water.
Regards,
Cathy2
Cathy2 wrote:
Before Wheaton's water source was Lake Michigan
Indianbadger wrote:
When did this happen .
Willkat98 wrote:
Not sure of the "how" part of your question:
Source of Wheaton’s Water: Since 1992, the City of Wheaton has purchased Lake Michigan water from the DuPage Water Commission.
boudreaulicious wrote:ronnie_suburban wrote:boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .
Yes. This, I want to try soon. You're not the first person I've heard this from. What's your method?
=R=
You’re gonna laugh. Dump about a dozen skin-on, bone-in chicken thighs or leg quarters in the pot, fill with water (I use Dasani), hit the poultry button, natural release. If the chicken is frozen, I put it through the poultry setting twice, though if you let it sit long enough (I often do this right before I go to bed) you don’t even need to do that. I don’t add any seasoning or veg to the pot unless I’m using the stock for a specific purpose. And I use the chicken for a million things—mostly, I bag it up in portions that I can later use for chicken and rice, soup, tacos, etc. And my very spoiled dogs get their share as well, since it’s part of their daily meal.
Jefe wrote:Throwing the meat back into soup seems like the obvious move. I love chicken salads, but I'm not sure the texture and spent flavor would be ideal for that. Pulled and doused in a spicy sauce a la chicken tinga?
Jefe wrote:boudreaulicious wrote:ronnie_suburban wrote:boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .
Yes. This, I want to try soon. You're not the first person I've heard this from. What's your method?
=R=
You’re gonna laugh. Dump about a dozen skin-on, bone-in chicken thighs or leg quarters in the pot, fill with water (I use Dasani), hit the poultry button, natural release. If the chicken is frozen, I put it through the poultry setting twice, though if you let it sit long enough (I often do this right before I go to bed) you don’t even need to do that. I don’t add any seasoning or veg to the pot unless I’m using the stock for a specific purpose. And I use the chicken for a million things—mostly, I bag it up in portions that I can later use for chicken and rice, soup, tacos, etc. And my very spoiled dogs get their share as well, since it’s part of their daily meal.
I keep meaning to try this. I can think of a million good uses for proper rich chicken stock, but I'm hung up on what to do with all that poached chicken thigh. You mentioned all the flavor gets sucked up into the stock. I imagine it retains a pretty tender texture at least.
Throwing the meat back into soup seems like the obvious move. I love chicken salads, but I'm not sure the texture and spent flavor would be ideal for that. Pulled and doused in a spicy sauce a la chicken tinga?
ronnie_suburban wrote:Jefe wrote:Throwing the meat back into soup seems like the obvious move. I love chicken salads, but I'm not sure the texture and spent flavor would be ideal for that. Pulled and doused in a spicy sauce a la chicken tinga?
I think the key word here is "spent." I do love making stocks in the IP (thanks, Jen!) and I'll run it for hours to extract absolutely everything out of whatever it is I put in there. But after that, the resulting solids don't have much to them. They're all but flavorless at that point, though they do have some aroma. When thinking about making something else with them, it never seems worth it because it would take an awful lot of whatever else to turn it into something palatable. That's just my .02, though.
=R=
boudreaulicious wrote:ronnie_suburban wrote:Jefe wrote:Throwing the meat back into soup seems like the obvious move. I love chicken salads, but I'm not sure the texture and spent flavor would be ideal for that. Pulled and doused in a spicy sauce a la chicken tinga?
I think the key word here is "spent." I do love making stocks in the IP (thanks, Jen!) and I'll run it for hours to extract absolutely everything out of whatever it is I put in there. But after that, the resulting solids don't have much to them. They're all but flavorless at that point, though they do have some aroma. When thinking about making something else with them, it never seems worth it because it would take an awful lot of whatever else to turn it into something palatable. That's just my .02, though.
=R=
I don’t leave it in overnight anymore unless I’m specifically making it for my pups—yes, I cook for my dogs—they get a mix of chicken, pumpkin and rice with their dry food every day![]()
The stock from just cooking 10 nice-sized thighs with about 80 oz of water (high pressure for 30 minutes then manual release and let sit for an hour or so on warm) yields a stock that is pretty much the same as the overnight version.
boudreaulicious wrote:Jefe wrote:boudreaulicious wrote:ronnie_suburban wrote:boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .
Yes. This, I want to try soon. You're not the first person I've heard this from. What's your method?
=R=
You’re gonna laugh. Dump about a dozen skin-on, bone-in chicken thighs or leg quarters in the pot, fill with water (I use Dasani), hit the poultry button, natural release. If the chicken is frozen, I put it through the poultry setting twice, though if you let it sit long enough (I often do this right before I go to bed) you don’t even need to do that. I don’t add any seasoning or veg to the pot unless I’m using the stock for a specific purpose. And I use the chicken for a million things—mostly, I bag it up in portions that I can later use for chicken and rice, soup, tacos, etc. And my very spoiled dogs get their share as well, since it’s part of their daily meal.
I keep meaning to try this. I can think of a million good uses for proper rich chicken stock, but I'm hung up on what to do with all that poached chicken thigh. You mentioned all the flavor gets sucked up into the stock. I imagine it retains a pretty tender texture at least.
Throwing the meat back into soup seems like the obvious move. I love chicken salads, but I'm not sure the texture and spent flavor would be ideal for that. Pulled and doused in a spicy sauce a la chicken tinga?
It still has full flavor and texture—it definitely makes for a very rich collagen-heavy stock but the meat is still delicious —and we usually have a bowl of it over rice with homemade “green sauce” ala Sun Wah (green onion, ginger, salt, sesame oil) and Asian veg or broccolini the first night. But other uses are pot pie (been on a bit of a kick with that lately!) and chicken enchiladas (quick sauté with some of my frozen verde sauce from my end of year harvest). I have tamales on my to-do list. And Chicken tinga or butter chicken sound great!
Jefe wrote:I'm an obsessive no-waster though, so I simply would not be able to bring myself to discard the meat (tho I do have fun feeding the local beasts of the night out here in the woods.)
JoelF wrote:Certainly I wouldn't throw that away. I made turkey stock after Thanksgiving, and had about three cups of meat off the leftover leg, wing and carcass.
I made Japanese curry buns with most of it, the rest got doled out as turkey salad sandwiches, and supplement to ramen.
Jefe wrote:I did the thing – Instant Pot chicken stock, 10 chicken thighs : 80 cups water.
Jefe wrote:The recipe yields up a whole mess of pulled chicken. I froze a good two cups worth submerged in stock for green chili over the weekend.
ronnie_suburban wrote:Jefe wrote:I did the thing – Instant Pot chicken stock, 10 chicken thighs : 80 cups water.
Damn! How big is your Instant Pot?Jefe wrote:The recipe yields up a whole mess of pulled chicken. I froze a good two cups worth submerged in stock for green chili over the weekend.
Yeah, I still don't think this bird is optimal in a lot of applications (though, I IP it for longer than you do) but I think it does perform best in more liquidcentric applications. For example, adding it to some Thai-style masaman curry the other night worked out pretty well. It soaked up and conveyed the curry nicely.
=R=
tjr wrote:Any thoughts on making ham stock in the IP? I have a nice double-smoked ham bone with a tiny bit of meat plus a slightly meatier shoulder bone. Pressure cook for an hour or so? Longer? Shorter but let stand in the hot water?
Thanks for any advice or experiences.