#Homemade Chicken Stock

[themanhattanfoodproject]

I made some Parmigiano crespelle from Dinner at the Club: 100 Years of Stories and Recipes from South Philly’s Palizzi Social Club and paired it with some of the homemade stock my husband had made on Sunday for a breakfast so I could get a good photo, and holy shit they were so good. Crespelle have more eggs in them versus the French crepe so they are a little floppier (at least in the recipe I used), but the flavor was perfect and I had to stop myself from eating all of them before I introduced them to the hot stock because they were perfect fresh out of the refrigerator. 

I’m going to mess around with these and do some other pairings because I want to smear these with mascarpone cheese and I want to try them with some prosciutto rolled up with them, and damn, I want to try all the things with these delightful creations.

[fieriframes]

[Some homemade chicken stock, red wine, and just a little bit of tomato, and that gets covered with foil and goes in the oven. -How long? -About four hours. Beast sensed it and it reared for the final blow?]

[askwhatsforlunch]

Roasted Rosemary and Red Kuri Squash Soup

A delightfully fragrant taste of my garden's Autumn Harvest, this Roasted Rosemary and Red Kuri Squash Soup is deliciously warming after an afternoon visiting old castle and wandering in the woods! Happy Monday!

Ingredients (serves 4):

2 small or one large (about 615 grams/1.35 pound) Red Kuri Squashes, thoroughly scrubbed

1 onion

2 garlic cloves

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 fluffy sprigs Garden Rosemary (+ more for garnish)

2 tablespoons olive oil

3 Chicken Stock Cubes  

1 1/2 litre/6 cups water

2 tablespoons demerara sugar

Preheat oven to 200°C/395°F.

Halve and seed Red Kuri Squashes, cut them into large pieces, and place into a large roasting tin. Peel and quarter onion, and place in the middle of the tin as well. Peel garlic cloves and add to the tin, too.

Break Rosemary sprigs into bits, and scatter on top of the Red Kuri Squashes. Sprinkle with coarse sea salt and black pepper. Drizzle generously with olive oil. Toss with clean hands, to coat the Red Kuri Squash pieces in herb and oil.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 1 hour.

In a large saucepan, combine Chicken Stock Cubes and water, and warm over a low flame, until cubes have melted. Keep Chicken Stock warm.

Remove roasting tin from the oven and wait about 5 minutes. Combine roasted and Red Kuri Squash and onion and warm Chicken Stock in a blender, in batches if necessary, and blitz until smooth.

Return to the pot and heat over medium heat. Stir in demerara sugar until dissolved.

Serve Roasted Rosemary and Red Kuri Squash Soup hot, topped with a dollop of crème fraîche, and a few soft Garden Rosemary sprig tops.

Château d'Écouen - Musée National de la Renaissance, Écouen, Val-d'Oise, France (Monday 11th November, 2024)

[heydrangeas]

hey. hey. did you know if you buy a rotisserie chicken ($5-10 depending on where you get it) you can dig into it like a rat, then strip and save the rest of the meat, then make as much stock as you can fit in your largest pot by simply simmering the bones with herbs and veggies or veggie scraps for 6-8 hours, thereby easily doubling the value of your purchase and making the best soup base ever?

[libraryofjoy]

Now seeking your finest recipes involving chicken stock! My sister has a nightshade allergy so ideally I'm looking for recipes that don't absolutely require tomatoes, potatoes, eggplant, or peppers (this includes paprika, unfortunately)

[fishparasite]

the dungeon meshi effect where you stop reading dungeon meshi to go make yourself a delicious meal or snack

[niteshade925]

My unorthodox Yangchunmian noodle soup/阳春面

(This is the reason why I was rendering lard lol)

Homestyle unorthodox Yangchunmian noodle soup recipe (enough for 1 person but must be served in a big ramen bowl) (Note: this version includes pork fat and is therefore not vegan/vegetarian/halal/kosher):

Ingredients (optional ones marked with *):

Noodles (preferably thin)

Egg

Soy sauce

Cooking oil

Pork lard (preferably rendered following the recipe that includes baijiu/green onions/ginger; if not, there are brands out there that can imitate the taste)

Pyropia seaweed (this is what nori is made from so unseasoned nori is also fine; also sold dried in giant discs)

*Wakame (brown kelp) OR Shanghai bok choy (stem is green instead of white) OR dried shiitaki mushrooms

Green onion

Chinese black vinegar (the one I used is Duliu Laocu/独流老醋, Zhenjiang Xiangcu/镇江香醋 is also fine)

Ground white pepper

Sugar

*Salt

Sesame oil

*Fish sauce/鱼露

*Chicken bouillon powder

Preparation:

Chop green onion, just one will do

Tear off a 2"x2" piece of pyropia seaweed OR 2 small pieces of nori

*If adding bok choy, wash bok choy

*If adding dried shiitaki mushrooms, rehydrate it first

In a ramen bowl, add:

~4 tbsp of soy sauce

~3/4 tsp of pork lard

~1 tsp of Chinese black vinegar

*A few drops of fish sauce

~1/2 tsp ground white pepper

~1/4 tsp sugar

*~1/4 tsp chicken bouillon powder

~1/2 tsp seasame oil

Pour just enough hot water to melt pork lard and combine everything together, mix well

In a sauce pan (at least 1.5 qt):

Turn on heat, set to medium

When pan is hot, rub the pyropia seaweed on the bottom of the pan a couple of times to mimic toasting, then put seaweed into ramen bowl

Pour a little cooking oil into pan, fry the egg until over hard

Add 5 cups of hot water into pan

Add noodles, *add bok choy

Let it cook

*When noodles are halfway done, add the vegetable (wakame/shiitaki mushroom) as desired

When noodles are done, pour everything into bowl, mix well with the soup base in the bowl

*Add salt as desired

Top with fresh chopped green onion and serve

The end product should taste mildly salty, mildly sour, and umami. Overall taste should be mild.

[sparklehoard]

Fighting for my life trying to cook in my parents kitchen last night.

Got in a fight when I blocked my mother from putting a can of corn in the butter chicken I had been cooking for 2 hours

[kochlandhomestead]

When I say homemade stock is liquid gold I'm not lying. Look at that color! I got 4 pans like this, each enough to make stuffing, rice, noodles, or just to start another chicken or turkey. Plus the chickens will be eating the meat scraps for the next few days and that always makes them happy!

[bekbug]

I LOVE soup season

[mycenaae]

in heaven right now as a matter of fact

[junkoonthefarm]

Homemade stock, unlike broth, is thicker and more flavorful. Made from bones, it offers a nutritional punch (calcium, magnesium, potassium, collagen, amino acids, and more) without the high salt and trans-fatty acids from store-bought alternatives.

Pro tip: Make it ahead of time and freeze for a healthier stock or broth replacement. Try to make ramen with homemade stock and prepare to be amazed 🤤

[comfortspringstation]

Crock Pot Chicken Stock

[explainslowly]

Made like 8 liters of chicken stock yesterday and it came out super gelatinous, just like I like it best. I think cutting the chicken carcasses into smaller pieces helped release more collagen out of them so I should make sure to do it in the future.

[ms-demeanor]

Hey, are you a broke motherfucker trying to save money on groceries and attempting to plan for having food in the house at the end of the month? Do you have a good system for storing frozen meat? If you don't, here's how I do it:

Large Bastard called me when I was at the plasma center (we're broke motherfuckers!) to tell me that Aldi had nearly expired pork chops (use or freeze by tomorrow) for 50% off, so I told him to get 4 packs.

I keep my freezer pretty full with homemade stock, frozen meat, frozen veggies, frozen fruit, and g-free bread, so I can't just stick the big packages of pork chops directly in the freezer, and besides if I do, the pork chops will freeze to each other and then I'll have to thaw the whole mass of them if i want to cook them, which will increase thawing time.

So what I do instead is make an accordion of waxed paper and fill it with pork chops.

This ends up saving a ton of space, and means I can choose to thaw 8 pieces or 1 piece or however much I need at a time.

3 packs stored this way are smaller than 1 pack from the store.

The final accordion of meat gets wrapped in a layer of waxed paper, then put into a freezer bag with the air pressed out, and now if I don't have cash for groceries I've still got something to eat.

This is also the way that I save meat that is close to its spoilage date that I won't be able to cook before it goes bad. If you stick a family pack of chicken breasts in the freezer, you have a family pack of chicken breasts to thaw. If you put them into little waxed paper envelopes, you've got single serving packets that you can easily toss into a soup or bake from frozen.

This is ALSO pretty much the technique I use to freeze banana slices when my bananas are going brown and I'm not in the mood to bake, only I freeze them on a cutting board before breaking them off and sticking them in a bag when they're frozen.

Freeze wet stuff in individual pieces, not big chunks, so you don't have to break up big chunks to use your frozen food.

I know this probably seems pretty obvious to a lot of people, but it wasn't obvious to me until a couple years ago because nobody ever showed me how to do it and I didn't grow up in a family that cooked a lot.

[zeitjournal]

Chicken vs. Vegetable Stock: Which is Healthier? A Nutritional Comparison

When it comes to nutritional content, both chicken and vegetable stocks have their own advantages. Vegetable stock typically boasts lower calories (15 calories per cup) compared to chicken or beef stock (approximately 86 calories per cup).

When it comes to nutritional content, both chicken and vegetable stocks have their own advantages. Vegetable stock typically boasts lower calories (15 calories per cup) compared to chicken or beef stock (approximately 86 calories per cup). However, chicken or beef stock generally provides more nutrients such as protein, niacin, and potassium. For those looking to manage their salt intake and…