Comments on: October Fest Carnival of Super Foods: Broth/Stock Recipes

By: Anne

Anne — Sat, 06 Feb 2010 00:55:34 +0000

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

Anne — Sat, 06 Feb 2010 00:45:04 +0000

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

Katie — Fri, 05 Feb 2010 21:41:16 +0000

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

Katie — Fri, 05 Feb 2010 21:40:37 +0000

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

Anne — Fri, 05 Feb 2010 09:37:32 +0000

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

Anne — Fri, 05 Feb 2010 09:24:00 +0000

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

JessieLeigh — Thu, 26 Nov 2009 11:52:39 +0000

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!

By: Gwen

Gwen — Tue, 03 Nov 2009 17:04:12 +0000

Every time I add chicken feet (2lbs) to the stock pot, I always get a broth that gels. And those chicken feet come from a local farmer with pasture chickens. No chicken feet then no gellin’

By: Suzanne

Suzanne — Mon, 12 Oct 2009 03:46:45 +0000

And here’s how I make broth in the electric roaster – set it and forget it!
http://suzville.blogspot.com/2009/10/my-fowl-broth-story.html
Suzanne´s last blog ..My Fowl Broth Story

By: Suzanne

Suzanne — Mon, 12 Oct 2009 03:22:46 +0000

I often make gumbo when I make broth. Here’s my recipe:
http://suzville.blogspot.com/2009/10/chicken-or-turkey-gumbo.html
Suzanne´s last blog ..Chicken or Turkey Gumbo