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/ck/ - Food & Cooking

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4292235 No.4292235 [Reply] [Original]

I just bought 1.7kg of chicken thighs because they were on sale. I was thinking about skinning and deboning them, then wrapping in clingfilm and freezing 2 at a time. Is this a good idea?

Also can I use the bones and skin to make a stock or soup? Do you have a good recipe?

>> No.4292251

>>4292235
Going to try this today (with some tweaking):
http://crockpot365.blogspot.ca/2010/10/ethiopian-chicken-stew-doro-wat-slow.html

>> No.4292266

I personally just put the whole box in the freezer if they come in a box like yours. I usually cook thighs with the skin and the bone-in, though.

If you're going to debone them, you can certainly use the bones and skin for stock. You can also freeze the bones later for stock. I would just go with a mirepoix for the stock.

>>4292251
If you're going to try this recipe, stews also freeze well.

>> No.4292304

I just put them in walmart bags, 2 per bag with a space in the middle. Then thaw as needed.

>> No.4292308

>>4292251
Sounds good, too bad I don't have a slow cooker. I might try it in a pot.

>>4292266
I want to skin and debone so I can make stir fries and curries easily.

How many bones should I have for a stock? How do I make mirepoix?

>> No.4292338
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4292338

>>4292308
>How do I make mirepoix?
>make
>mirepoix

>> No.4292349

mirepoix is celery onions and carrots

>> No.4292379
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4292379

>>4292308
>How do I make mirepoix?

>> No.4292383

what i would do is tape them to my armpits. then saran wrap them to keep them in place. i would then power walk, emphasizing my arm moments to increase friction. i would let them slowly cook in my own body heat while getting infused with my own scent. i would power walk for at least 12 hours, cooking them thoroughly to avoid salmonella poisoning. i would then get home and feast on the chicken.

>> No.4292385

>>4292235
shouldn't it be "Life -4"

>> No.4293823

>>4292338
>>4292379
W-w-what

>>4292383
Sounds legit, I'll give it a shot.

>> No.4293829

>>4292235
>I was thinking about skinning and deboning them

Wut?
>stir fries and curries easily
Cooke it whole in curries if you can. You'll get a way better flavor out of it. It's little messier, but awesome.

>> No.4293859

>>4292308

Mirepoix is 2 parts onions - 1 part celery - 1 part carrots. Not entirely sure why anybody has a problem with your question; in order to "make it" you simply want to dice everything into relatively uniform sizes.

I'm not really sure about adding chicken skin so stock. As far as I know it wont add anything, except maybe some scum.

If you are going to de-bone them, I would freeze the bones separately and wait until you have a lot more before making stock.

>> No.4293940

>>4293829
I'm skeptical, but I'll leave a couple of bone in pieces to test that theory. I don't like the skin so I remove it.

>>4293859
Is it ok if I skip the celery? How many bones do you think I'll need to make stock?

>> No.4293984

>>4293940
Normal stock recipes call for about three chickens worth of bones, including backs and feet. That's if you want about a quart of stock by the end. I do the bare minimum by saving the bones from one whole chicken for stock, which yields a cup and a half of stock by the end of the day. Enough for jambalaya the next day.

>> No.4293990

>>4293940

Standard rule for stock is 8 lbs (4 kg) of bones & meat scraps plus one lb (450g) of mirepoix yields 4 quarts of stock. (about the same as 4L).