Double Duty Dinners - Page 2

[mmgarda]

Never-fail chicken stock

Originally Posted by FlutterBee

I've been doing double duty with chicken for years but never made my own stock...any good recipes for this? Thanks!

Whenever I cook a chicken, I throw the innards and bones and skin and chunks of fat (whatever we DON'T eat) in a plastic bag in the freezzer. Then, when I'm ready to deal, I put them all in the crockpot with:

1 onion, peeled and quartered
2 stalks celery w/ leaves, washed and snapped in 3" chunks
1 lg. or 2 med carrots, scrubbed and snapped in 3" chunks
~1/2 c. fresh parsley, washed
~2 tsp. salt (I just pour it into my palm until it looks right)
1 bay leaf
a few turns of the pepper grinder
water to cover all

Then I cover and cook on low at least 12 hours. When done, I pour it all into a pasta pot w/ strainer. Then I pull the strainer out and let the broth drain into the pot. Once all the broth is drained, I throw the bones and veges away. Put the pot in the fridge for the fat to rise and solidy. Then scrape the fat off and voila! Usually, I freeze the broth in 2 c. bags. Note that if the broth is jelly-like, it's really considered consomme and you can thin with water.

If you don't have a crock pot, just put all the above in a large pot and simmer on the stove for 4-5 hours. Check the liquid level, though, to make sure it's not cooking down too far (the bones should stay covered).

ETA: it takes me about 10 min, tops, to set up a chicken stock. I highly recommend it! We use the stock to cook potatoes, rice, and beans, as a base for cream sauces and for soups, and as gifts to friends!

[Siennaflower]

Thanks for the recipes! Question...can stock be used in place of broth? Like in a recipe?

[mmgarda]

Originally Posted by FlutterBee

Thanks for the recipes! Question...can stock be used in place of broth? Like in a recipe?

yup! That's exactly what it is. Though, like I said, if it's jellied when it's cold, you might want to thin it down. I never do, as I think it tastes much richer, but it wouldn't hurt!

[Siennaflower]

Thanks, just wanted to be sure! Wish I had known this ages ago lol!

[mmgarda]

freezing recommendation

I got this idea from someone here at MDC: put liquids in ziploc bags and then lay them flat on a cookie sheet to freeze. Then you can stack them like books. They take up a LOT less room in the freezer that way!

[Canadianmommax3]

Originally Posted by mmgarda

I got this idea from someone here at MDC: put liquids in ziploc bags and then lay them flat on a cookie sheet to freeze. Then you can stack them like books. They take up a LOT less room in the freezer that way!

that's a great idea!

[mmgarda]

Originally Posted by Canadianmommax3

that's a great idea!

Sure is! I do it with anything that's flexible - broth, soup, chili, gravy, milk, curry, etc. It saves SO much room. Wish I could remember who told me, but thanks to that brilliant mind anyway!

[wife&mommy]

Wanted to mention one thing we do with chili here since we can only eat it once maybe twice before we are sick of it. We take the chili and make tamale pie one night or possibly use it on top of baked potatoes with cheese another night, yummy!

PS - I know this is an old thread but I'm reading through some of the older things in meal planning for ideas.

[Amys1st]

We take chili and put it in MAc n Cheese, put it on hotdogs for a chili dog. It also gives it a bit more protein.

We save grilled chicken and put it on nachos, in salads, in cassoroles, I could go on and on.....

[medicmama]

Still looking for double duty dinners ideas.



I loke cooking but hate the grocery store. Some one save me from my boreing food menu!

[audsma]

Slow Cooker Stock

I've been making slow cooker stock from my farmer's market chickens, but wanted to know whether it produced too much stock by pouring in water to cover. I've not been getting as much as I am used to on the stove- but will not go back to cooking on the stove as my burners cook hot and the crockpot is so convenient! (And smells so yummy all night.)

[texaspeach]

Originally Posted by audsma

I've been making slow cooker stock from my farmer's market chickens, but wanted to know whether it produced too much stock by pouring in water to cover. I've not been getting as much as I am used to on the stove- but will not go back to cooking on the stove as my burners cook hot and the crockpot is so convenient! (And smells so yummy all night.)

it just depends on your bone to water ratio. if it's full of collagen rich bones you'll get a nice stock if you over with water. if you just have a few bones, not so much.

if you want your stock to gel (and it should gel, that's the sign it's good stock!), add some chicken feet or wings to increase the bone to water ratio.

[mamadelbosque]

Whenever we grill a leg of lamb, I use the leftover for lamb stiry fry. I make big pots of black beans and then have a series of black bean meals: black beans & rice, black beans & cheese enchiladas, juevos rancheros, etc. Ditto for pinto beans...

[captain crunchy]

I do pot pies with leftover veggies/rice -- just make a simple dough with flour/fat(oil/butter, whatever)/salt/baking soda/touch of water --

quiches with leftovers

salad with leftovers -- this was an especially good taco salad -- we had a taco night with beans/taco shells/cheese/guac etc and only had a couple of spoonfuls left of everything and a couple of taco shells. I just mixed it all in a huge salad and crumbled the taco shells in it.. it was so good!

I imagine you can do that with other things too.

[Scribe]

Enchiladas were a favorite for my mom (and I love them, but my partner won't touch them). Leftover chicken or turkey or beef shredded and mixed with canned enchilada sauce and cheese (and jalepenos, olives, or veggies if you like), then rolled in tortillas, covered in more cheese and sauce, and baked. Easy peasy.

We also tend to eat leftover meat cold on salad or as part of an antipasto tray the next day.

[*Jessica*]

I love this thread.

Bumping because all of those moved threads are distracting!