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How do I use homemade chicken stock?

Thanks again for all the new replies. I made a soup and just sort of winged it since I had to do something before the chicken went bad. Didn't really follow any recipe. I browned some onions garlic and dried herbs threw in all my stock all of my boxed broth about 2 cups of water and the cooked and cubed chicken breast that was the catalyst for all of this, I ended up with a really greasy but flavorful product. I think I might have to water it down some more. I stuck it in the fridge and will try it out for lunch tomorrow with some water.

I really want something cheap and easy I can do when I have some extra chicken leftover, something that is not enough to make a meal on its own, but if I turn it into a soup I can stretch it across a few meals.

Sep 28, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

I see. Thanks for the clarification. They are definitely a non-food looking substance (although I do have fond memories of making some bouillon consume when I was a kid LOL). It is a miracle my blood pressure has never been high with all of the salt I loved throughout my life. But the first time I tried the crock pot stock I was amazed at how much flavor it had. I think I always thought of broth and stock as liquid salt, I never realized there were supposed to be other flavors involved.

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

Thank you. I am enjoying reading the posts here.

Sep 27, 2013
cookingnoob in Home Cooking
1

How do I use homemade chicken stock?

Thanks. The two terms always confuse me. The first time I made a crockpot chicken I tried to use the "drippings" to make gravy like I do with a roast and was really confused and surprised when it turned into gelatin. I through it all out. Later I read somewhere that stock is gelatinous so I assumed that is what I had after making a crock pot chicken.

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

Interesting. Thanks for the tip.

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

I think I am weird in my chicken taste. I never order chicken in restaurants because they are too juicy and it disgusts me. I tend to like my chicken on the dry side, although I have found that the crock put chicken comes out juicier than I normally make it.

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

What I have is gelatinous. Isn't that stock?

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

Thank you. Yes the fat is at the top. I don't mind a little fat, but it does look like it would be pretty easy to eliminate it.

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

Are you saying that the stock that I have cannot substitute for the bouillon? I don't have any bouillon, only this stock and a box of broth. I was hoping I could dilute the stock and use the broth and skip the bouillon altogether.

Sep 27, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

Thank you for all of your replies. I might have different cooking goals and a different palette than most of you but I am here to learn so I really appreciate all of your advice. My cooking goals are purely a way to save money and feed my family somewhat healthier options to our usual go tos of take out, fast food, pasta, top raman, and canned whatever I can find-LOL. But spending a lot of time in the kitchen is a total turn off. Crock pot and 30 minutes meals are my go to's with an occasional weekend real cooking session.

This recipe was chosen because I have some chicken I need to cook up before it goes bad, I have no money left in my grocery budget until Monday, and I happen to have everything on hand for this (if I can make this stock stretch although I do have some boxed broth as well). I am hoping the soup can serve as lunch for a few days.

About the stock, I always thought that if it was gelatinous it is stock and if it is liquidy it is broth. Am I wrong in that assumption? What I have is definitely gelatinous.

I love making chicken in the crock pot. I tend to like my chicken on the dry side but in the crock it is actually comes out juicier than my usual preference. The only disappointing part this chicken (for me) is that you don't get a nice crispy skin, but peeling it off is easy.

Sep 27, 2013
cookingnoob in Home Cooking

How to feed and care for a new cookbook diet?

Can your library do interloan? We have an interloan system throughout the entire county which makes almost any book available to borrow. We can also return books to any library in the county regardless of where we took it out.

Sep 26, 2013
cookingnoob in Home Cooking

How do I use homemade chicken stock?

I made a chicken in the crockpot and ended up with some nice gelatonous stock that I cooled and poured into ice trays. I think I made some mistakes though, because I forgot to take off the fat before I froze. It made just short of one full ice cube tray worth of stock.

Anyway, I have a soup recipe that calls for 3 14.5oz cans of chicken broth and 2 cubes of bouillon. Is there a way I can use my frozen stock to substitute for some or all of this?

Sep 26, 2013
cookingnoob in Home Cooking