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Anyone have a new recipe?
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<blockquote data-quote="Marguerite" data-source="post: 61667" data-attributes="member: 1991"><p>If you're using a crockpot, why use packaged chicken stock? Also, for an Asian recipe, you need to use chicken stock made to an Asian recipe (it's easy).</p><p></p><p>I use chicken necks, they're really cheap. But I HAVE used retirees from the coop outside, especially when we have two many roosters.</p><p></p><p>I put the meat to be cooked in the crockpot, cover it with water. Toss in an onion and salt, to taste. At first it will just taste like mildly salty water.</p><p></p><p>Then, for Asian stock, I put in a handful of peppercorns (Szechuan, for choice) and a bunch of fresh coriander, plus some slices of fresh ginger root. Strong suggestion - put the peppercorns in a small bag, otherwise you'll have to strain your stock.</p><p></p><p>For European stock, leave out the Asian ingredients and instead put in a carrot, a stick of celery or the leafy ends of celery and some large stems of parsley. Again, you can use parsley stalks without the leafy bits, if you've already used the leafy bits. A few bay leaves, maybe some fresh oregano. Lemony herbs if you have them - lemon balm, lemon thyme - all good. A sprig of tarragon - you use what you have on the list, go easy on the lemon or tarragon.</p><p></p><p>Then simmer, the surface barely moving, for no more than about two hours. I know it's a crockpot, but chicken stock goes bitter if you cook it too long, even in a crockpot.</p><p>Then fish out the bits you don't want - the bones (with the meat - take the meat off the bones and use it), the ginger, the herbs etc. And make your chicken & corn soup from here.</p><p></p><p>Or, if you're cooking up old hen or rooster from the backyard, be aware it will probably be tough. Pour off the stock into small containers and freeze it, then add more water and cook up another batch. I've done this a third time (really tough old bird!) but generally the most you can do is twice. </p><p></p><p>I use the stock as is, for invalids with flu (especially the Asian stock - the ginger is great for breaking a fever); for making risotto, chicken supreme and various kinds of soup. Good stuff.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 61667, member: 1991"] If you're using a crockpot, why use packaged chicken stock? Also, for an Asian recipe, you need to use chicken stock made to an Asian recipe (it's easy). I use chicken necks, they're really cheap. But I HAVE used retirees from the coop outside, especially when we have two many roosters. I put the meat to be cooked in the crockpot, cover it with water. Toss in an onion and salt, to taste. At first it will just taste like mildly salty water. Then, for Asian stock, I put in a handful of peppercorns (Szechuan, for choice) and a bunch of fresh coriander, plus some slices of fresh ginger root. Strong suggestion - put the peppercorns in a small bag, otherwise you'll have to strain your stock. For European stock, leave out the Asian ingredients and instead put in a carrot, a stick of celery or the leafy ends of celery and some large stems of parsley. Again, you can use parsley stalks without the leafy bits, if you've already used the leafy bits. A few bay leaves, maybe some fresh oregano. Lemony herbs if you have them - lemon balm, lemon thyme - all good. A sprig of tarragon - you use what you have on the list, go easy on the lemon or tarragon. Then simmer, the surface barely moving, for no more than about two hours. I know it's a crockpot, but chicken stock goes bitter if you cook it too long, even in a crockpot. Then fish out the bits you don't want - the bones (with the meat - take the meat off the bones and use it), the ginger, the herbs etc. And make your chicken & corn soup from here. Or, if you're cooking up old hen or rooster from the backyard, be aware it will probably be tough. Pour off the stock into small containers and freeze it, then add more water and cook up another batch. I've done this a third time (really tough old bird!) but generally the most you can do is twice. I use the stock as is, for invalids with flu (especially the Asian stock - the ginger is great for breaking a fever); for making risotto, chicken supreme and various kinds of soup. Good stuff. Marg [/QUOTE]
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