Comments on: October Fest Carnival of Super Foods: Broth/Stock Recipes http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/ Balancing God's Gifts...One Baby Step at a Time Sun, 12 Feb 2012 22:56:34 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Katie http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-162146 Katie Thu, 13 Oct 2011 16:53:04 +0000 http://www.kitchenstewardship.com/?p=2998#comment-162146 way to go, Amy! You do what works for you, and I'm so glad you succeeded! :) Katie way to go, Amy! You do what works for you, and I’m so glad you succeeded! :) Katie

]]> By: Amy http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-160788 Amy Wed, 12 Oct 2011 03:37:43 +0000 http://www.kitchenstewardship.com/?p=2998#comment-160788 So, I just made my first nourishing stock. It was easier than I thought, but I made a realization. I am not a "pick through the cooked debris for the leftover chicken" kind of girl.....I did it, and only rendered about 1/2- 3/4 cup. I am sure there more, especially around the neck, but I couldn;t handle it. That said, I am proud of myself for making it and not gagging, and either way (picking or not), I still saved a LOT of money!! Thanks for the tips!! So, I just made my first nourishing stock. It was easier than I thought, but I made a realization. I am not a “pick through the cooked debris for the leftover chicken” kind of girl…..I did it, and only rendered about 1/2- 3/4 cup. I am sure there more, especially around the neck, but I couldn;t handle it. That said, I am proud of myself for making it and not gagging, and either way (picking or not), I still saved a LOT of money!! Thanks for the tips!!

]]> By: dawn http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-26591 dawn Tue, 13 Jul 2010 16:33:19 +0000 http://www.kitchenstewardship.com/?p=2998#comment-26591 Great post and info on making stock. A friend of mine has given me a couple of her organic, free ranging chickens and I'm going right to the kitchen as soon as I hit enter to start making stock. I've made stock from store-bought chickens before, and it always gels for me. I've never soaked in vinegar before (thanks for that info!) either and still had very gell-y stock once it had cooled. I'm hoping that means the chickens I get in the grocery stores around here are relatively healthy for us! Ok, off to make some stock. I don't have celery or carrots, but I do have an onion and some zucchini so I'll throw those in there and see how it turns out. Maybe not the zucchini, on second thought, that might make it taste too 'green'. Oh well, I'm doing the best I can with what I have! .-= dawn´s last blog ..<a href="http://medelamom.xanga.com/727727915/my-first-guest-postcheck-it-out/" rel="nofollow">My First Guest PostCheck it Out-</a> =-. Great post and info on making stock. A friend of mine has given me a couple of her organic, free ranging chickens and I’m going right to the kitchen as soon as I hit enter to start making stock.

I’ve made stock from store-bought chickens before, and it always gels for me. I’ve never soaked in vinegar before (thanks for that info!) either and still had very gell-y stock once it had cooled. I’m hoping that means the chickens I get in the grocery stores around here are relatively healthy for us!

Ok, off to make some stock. I don’t have celery or carrots, but I do have an onion and some zucchini so I’ll throw those in there and see how it turns out. Maybe not the zucchini, on second thought, that might make it taste too ‘green’. Oh well, I’m doing the best I can with what I have!
.-= dawn´s last blog ..My First Guest PostCheck it Out- =-.

]]> By: Anne http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-10588 Anne Sat, 06 Feb 2010 00:55:34 +0000 http://www.kitchenstewardship.com/?p=2998#comment-10588 After writing the above post about the chicken feet, I thought I remembered seeing the feet with nails/talons intact in my mom's chicken soup. In talking with my older sister, I mentioned this blog, and she remembered, too, the feet with the skin and talons intact. I clicked on the website you mentioned and had some difficulty seeing those raw feet. I had a great time reading the comments, laughing out loud frequently. I'm not alone in my squeamishness. I'm afraid I wouldn't have made a good farm girl. After writing the above post about the chicken feet, I thought I remembered seeing the feet with nails/talons intact in my mom’s chicken soup. In talking with my older sister, I mentioned this blog, and she remembered, too, the feet with the skin and talons intact.

I clicked on the website you mentioned and had some difficulty seeing those raw feet. I had a great time reading the comments, laughing out loud frequently. I’m not alone in my squeamishness. I’m afraid I wouldn’t have made a good farm girl.

]]> By: Anne http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-10587 Anne Sat, 06 Feb 2010 00:45:04 +0000 http://www.kitchenstewardship.com/?p=2998#comment-10587 Yes, the recipe did say to roll the dough thin, fold into a tight roll, then slice the roll in thin threads. The beginning instructions said to mound the flour on the board, make a hole in center, drop in egg and salt, mix with knife and add water. I like that as I, too, like not to dirty too many dishes. The egg started to run out of the hole, so I had to work quickly to keep it from running off my flour mound. Also, I needed to keep adding extra water (in the egg shell, of course) to get the dough to stick together. The next time, I will sift the flour before I measure it; may reduce the need for extra water. I spoke with one of my older sisters earlier today re: the egg noodles. She said she remembered my mom rolling the dough thin, then rolling it into a tight tube, but then said, "no, after she rolled out the dough, she divided it into pieces that she stacked on top of each other before cutting them in thin strips. How great that you had your grandmother show you how it was done. I was telling my other sister recently that my mom didn't teach me a lot of cooking techniques. She said, "maybe you didn't show an interest." I think she was right. Yes, the recipe did say to roll the dough thin, fold into a tight roll, then slice the roll in thin threads. The beginning instructions said to mound the flour on the board, make a hole in center, drop in egg and salt, mix with knife and add water. I like that as I, too, like not to dirty too many dishes. The egg started to run out of the hole, so I had to work quickly to keep it from running off my flour mound. Also, I needed to keep adding extra water (in the egg shell, of course) to get the dough to stick together. The next time, I will sift the flour before I measure it; may reduce the need for extra water.

I spoke with one of my older sisters earlier today re: the egg noodles. She said she remembered my mom rolling the dough thin, then rolling it into a tight tube, but then said, “no, after she rolled out the dough, she divided it into pieces that she stacked on top of each other before cutting them in thin strips.

How great that you had your grandmother show you how it was done. I was telling my other sister recently that my mom didn’t teach me a lot of cooking techniques. She said, “maybe you didn’t show an interest.” I think she was right.

]]> By: Katie http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-10582 Katie Fri, 05 Feb 2010 21:41:16 +0000 http://www.kitchenstewardship.com/?p=2998#comment-10582 Anne, I just ordered some chicken feet for the first time (yikes) and am waiting for them to come in. This is the recipe I'll follow: http://ow.ly/H9qd Good luck! Katie Anne,
I just ordered some chicken feet for the first time (yikes) and am waiting for them to come in. This is the recipe I’ll follow: http://ow.ly/H9qd
Good luck!
Katie

]]> By: Katie http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-10581 Katie Fri, 05 Feb 2010 21:40:37 +0000 http://www.kitchenstewardship.com/?p=2998#comment-10581 Oh, I'm laughing right now! I know the secret! My grandma taught me to make her noodles a few years ago, and you roll out the dough very thin then roll it up like a tube, THEN slice them thin and the noodles unroll! And yes, I just love the "half eggshell" measurement. Priceless. Hope you get it to work next time! They will probably freeze great, too, just let them dry out on the counter for a while first. :) Katie Oh, I’m laughing right now! I know the secret!

My grandma taught me to make her noodles a few years ago, and you roll out the dough very thin then roll it up like a tube, THEN slice them thin and the noodles unroll!

And yes, I just love the “half eggshell” measurement. Priceless.

Hope you get it to work next time! They will probably freeze great, too, just let them dry out on the counter for a while first.
:) Katie

]]> By: Anne http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-10552 Anne Fri, 05 Feb 2010 09:37:32 +0000 http://www.kitchenstewardship.com/?p=2998#comment-10552 For those who use chicken feet in your stock, do you purchase them with nails and skin intact? A chicken soup recipe from the same Treasured Polish Recipes says to scald and skin the feet and remove the nails. Ewhh! I'm not sure I could do that. My mother did use chicken feet, but I don't remember if she got them with the nails intact. For those who use chicken feet in your stock, do you purchase them with nails and skin intact? A chicken soup recipe from the same Treasured Polish Recipes says to scald and skin the feet and remove the nails. Ewhh! I’m not sure I could do that. My mother did use chicken feet, but I don’t remember if she got them with the nails intact.

]]> By: Anne http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-10551 Anne Fri, 05 Feb 2010 09:24:00 +0000 http://www.kitchenstewardship.com/?p=2998#comment-10551 Have you made homemade noodles for your chicken soup? My mom always made her own noodles. Just recently made some turkey stock (from turkey carcass after friend baked a turkey) and decided I would like to try my hand at egg noodles. I found a recipe in Treasured Polish Recipes for Americans (first printed in 1948). The smaller quantity calls for 1 large egg, 1/4 tsp. salt, 1 cup flour, and 1/2 egg shell of water (how do you like that for a measurement? I was to roll out the dough very thin, but thought I remembered my mom having it in a mound and slicing it into strips, so that's what I did. When they were cooking in the soup, I thought, that's not how I remembered my mom's. They looked like french fries. I had some soup tonight as leftovers, cut the noodle strips in half lengthwise, and they were still a bit too thick. My mother is probably looking down at me and getting a good laugh. I'm looking forward to making the egg noodles again following the recipe more closely to see how they turn out. Hers were thicker and much tastier than in store-bought chicken noodle soup, but not that thick. I was scared to even try making them, so now I know what not to do. Have you made homemade noodles for your chicken soup? My mom always made her own noodles. Just recently made some turkey stock (from turkey carcass after friend baked a turkey) and decided I would like to try my hand at egg noodles. I found a recipe in Treasured Polish Recipes for Americans (first printed in 1948). The smaller quantity calls for 1 large egg, 1/4 tsp. salt, 1 cup flour, and 1/2 egg shell of water (how do you like that for a measurement? I was to roll out the dough very thin, but thought I remembered my mom having it in a mound and slicing it into strips, so that’s what I did. When they were cooking in the soup, I thought, that’s not how I remembered my mom’s. They looked like french fries. I had some soup tonight as leftovers, cut the noodle strips in half lengthwise, and they were still a bit too thick. My mother is probably looking down at me and getting a good laugh.

I’m looking forward to making the egg noodles again following the recipe more closely to see how they turn out. Hers were thicker and much tastier than in store-bought chicken noodle soup, but not that thick. I was scared to even try making them, so now I know what not to do.

]]> By: JessieLeigh http://www.kitchenstewardship.com/2009/10/08/october-fest-carnival-of-super-foods-brothstock-recipes/comment-page-1/#comment-7048 JessieLeigh Thu, 26 Nov 2009 11:52:39 +0000 http://www.kitchenstewardship.com/?p=2998#comment-7048 Goodness, I think you covered it all in this post! Great tips and pics. (How cute is that baby in the pot??? ;)) I'm looking forward to checking out some of your readers recipes as well. This was a fantastic idea for a carnival. Had I known you'd done such a good, thorough job with it already, I may have foregone the Stock Exchange! Thanks so much for linking up! .-= JessieLeigh´s last blog ..<a href="http://parentingthetiniestofmiracles.blogspot.com/2009/11/2009-stock-exhchange-is-here.html" rel="nofollow">The 2009 Stock Exhchange Is Here!</a> =-. Goodness, I think you covered it all in this post! Great tips and pics. (How cute is that baby in the pot??? ;) )

I’m looking forward to checking out some of your readers recipes as well. This was a fantastic idea for a carnival. Had I known you’d done such a good, thorough job with it already, I may have foregone the Stock Exchange! Thanks so much for linking up!
.-= JessieLeigh´s last blog ..The 2009 Stock Exhchange Is Here! =-.

]]>