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What did you have for dinner?
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<blockquote data-quote="Marguerite" data-source="post: 246068" data-attributes="member: 1991"><p>I don't buy chicken stock any more, it's cheaper and tastier to make my own. I cook ahead when I can though, so I cook a couple of litres at a time. However, I've sometimes cooked stock "on the spot" which can be useful for recipes like risotto which require stock kept hot on the stove.</p><p></p><p>To make a fresh pot of chicken stock, you only should simmer it for no more than 40 minutes. You can get away with even less. If you let it simmer for much longer, it goes bitter. I used to use the crockpot, but no longer. I find I get a much better flavour if I cook the stock for much less time.</p><p></p><p>I remember cooking chicken stock while on holiday, I made a point of using only rubbish and leftovers. I had a chicken carcass from a leftover barbecued chook we'd eaten the previous day, then I had some carrot peelings and the outer skin from an onion I'd cut up for salad. Salt from the picnic set salt shaker. Then I simmered it all with water to cover, and made about a pint (600 ml) of fresh chicken stock, which I then used to make risotto. It really made an impression especially on easy child 2/difficult child 2. I told her the story of Stone Soup, while I actually made stock from leftovers.</p><p></p><p>When we got home, easy child 2/difficult child 2 decided to make Stone Soup for herself. She found a lovely smooth river pebble and use it for her "magic stone". She rummaged in the fridge for leftover bits, for a scrap here and a scrap there. The end result was tasty, and unique. A good Stone soup always tastes different because you use whatever is around. I realise now, it was the best thing Icould have done, in teaching easy child 2/difficult child 2 how to be an instinctive cook. easy child can't do it, she has to follow a recipe and has trouble making changes or substitutions. But her little sister - when she loved out, she insisted on taking her Soup Stone with her, even though she knows the secret is not in the stone.</p><p></p><p>I can heartily recommend this one!</p><p></p><p>I've recently begun a Monday afternoon coaching session with a very bright daughter of a friend. I think I'll teach her how to make Stone Soup one day soon... maybe as the weather chills off into winter for us. The secret is, you tell the story and act it out by actually making the soup while you tell the story. A little bit of forward planning helps, to make sure you have available just the right kind of leftovers...</p><p></p><p>The best pot for making soup is a heavy-based one, that will not have hot spots. You want it to distribute heat well and be able to sit on a very low heat, with the surface of the liquid barely shimmering.</p><p></p><p>It's not just because it's cheaper, or because it tastes better, that making yor own stock is so good. It's because you have created this as an act of love and nurturing. It's very ultimate Earth Mother stuff.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 246068, member: 1991"] I don't buy chicken stock any more, it's cheaper and tastier to make my own. I cook ahead when I can though, so I cook a couple of litres at a time. However, I've sometimes cooked stock "on the spot" which can be useful for recipes like risotto which require stock kept hot on the stove. To make a fresh pot of chicken stock, you only should simmer it for no more than 40 minutes. You can get away with even less. If you let it simmer for much longer, it goes bitter. I used to use the crockpot, but no longer. I find I get a much better flavour if I cook the stock for much less time. I remember cooking chicken stock while on holiday, I made a point of using only rubbish and leftovers. I had a chicken carcass from a leftover barbecued chook we'd eaten the previous day, then I had some carrot peelings and the outer skin from an onion I'd cut up for salad. Salt from the picnic set salt shaker. Then I simmered it all with water to cover, and made about a pint (600 ml) of fresh chicken stock, which I then used to make risotto. It really made an impression especially on easy child 2/difficult child 2. I told her the story of Stone Soup, while I actually made stock from leftovers. When we got home, easy child 2/difficult child 2 decided to make Stone Soup for herself. She found a lovely smooth river pebble and use it for her "magic stone". She rummaged in the fridge for leftover bits, for a scrap here and a scrap there. The end result was tasty, and unique. A good Stone soup always tastes different because you use whatever is around. I realise now, it was the best thing Icould have done, in teaching easy child 2/difficult child 2 how to be an instinctive cook. easy child can't do it, she has to follow a recipe and has trouble making changes or substitutions. But her little sister - when she loved out, she insisted on taking her Soup Stone with her, even though she knows the secret is not in the stone. I can heartily recommend this one! I've recently begun a Monday afternoon coaching session with a very bright daughter of a friend. I think I'll teach her how to make Stone Soup one day soon... maybe as the weather chills off into winter for us. The secret is, you tell the story and act it out by actually making the soup while you tell the story. A little bit of forward planning helps, to make sure you have available just the right kind of leftovers... The best pot for making soup is a heavy-based one, that will not have hot spots. You want it to distribute heat well and be able to sit on a very low heat, with the surface of the liquid barely shimmering. It's not just because it's cheaper, or because it tastes better, that making yor own stock is so good. It's because you have created this as an act of love and nurturing. It's very ultimate Earth Mother stuff. Marg [/QUOTE]
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