wasabe's Profile
How much water to add to concentrated chicken stock?
Actually, I was thinking of using what's left (about half, so 3/4 cups) on Thursday for the veloute portion of my gravy. If I roast the turkey with apples and shallots in the pan (plus onion, celery, and lemon in the bird), will the gravy be too onion-y?
How much water to add to concentrated chicken stock?
Mine was very stock-like. It had plenty of collagen (practically turned to jello after 20-30 mins in the freezer to let the fat on top solidify) and, with some water added, made a nice chicken soup last night.
Heartless turkey
Any idea if Bell & Evans turkeys sometimes come without the heart? I was able to retrieve the gizzard and neck, plus the liver, but no heart. Could it still be in there? I reached into the cavity to see if I could pry anything loose, but I came up with nothing.
How much water to add to concentrated chicken stock?
Just to clarify, there was no visible fat in the final product; I strained the liquid into a measuring cup and stuck it in the freezer to let the fat solidify, after which I scooped it off. I also used a good-sized onion and some garlic, which shrunk down to almost nothing during cooking. So what was left contained juices from the chicken, collagen (the bones had that dried-up look), and juice from the onion and garlic, as well as salt, pepper and spices. I'm unsure of how much colloidal fat there would be.
How much water to add to concentrated chicken stock?
I inadvertently made stock today, while cooking chicken in my slow cooker using this recipe: http://crockpot365.blogspot.com/2008/10/crockpot-rotisserie-style-chicken.html
When I took the chicken out, there was a dark stock in the pot from the chicken and vegetable juices, but as there was no water in the recipe, I assume it's more concentrated than normal. If (after straining and removing the fat) I ended up with about 1.5 cups, how much water should I add?
Ideas for deglazed chicken sauce?
I made a chicken recipe and ended up throwing what was left over back in the pan to deglaze (basically chicken, onions, garlic, white wine). However, I didn't really have anything in mind for the sauce - any ideas? I've got about a cup or so.
Faux Gras?
Happened to catch Gourmet's Diary of a Foodie on PBS today, and part of the episode concerned foie gras. Anyway, they mentioned that a reasonable facsimile could be made at home (the recipe is available at http://www.diaryofafoodie.org/recipes/18/1.html ). It seemed like they were just making pate, but maybe it tastes like the real thing. Anybody tried it?
