/ck/ - Food & Cooking

>>5708035
I usually buy whole chickens and debone them, freeze the carcasses and leg bones and shit then make stock and freeze it in pucks by using muffin tins then if I need some stock I just chuck a brick in whatever I'm making.

>>5708035

That looks gorgeous. What else you got in there?

You going to clarify with gelatin?

>>5708035
I usually save chicken parts from my free range heritage hipster birds in the freezer until they're freezer burned and nasty.

Then when I need stock I go to the nearby working class grocery and buy their "air chilled organic" cheap ass non heritage breed pleb meat and just use the whole thing instead of trying to eat the "meat"

>>5708035

Usually I buy whole, raw chickens, butcher them, and freeze the bones and wing tips. When I'm ready to make stock I put three or four carcasses in a roasting pan to get a bit of a cook on them, then they go into my 6L crock pot with some mirepoix and herbs and as much liquid as I can get in there. I let it simmer for a full day, and then I strain/skim/reduce what's left down to 2L and break that up into 4x500ml containers. If I've bought whole duck at all in the intervening period, I sometimes throw a duck neck and duck feet in there just to up the flavour and add some extra gelatin to the mix.

>>5708077

Also in the pot I have:

1 small yellow onion, quartered (skin on)
1 leek (lower white part only) halved and rinsed
2 cloves garlic, peeled
3 carrots, chopped into quarters
3 ribs celery, also quartered
A small handful of whole black peppercorns
3 bay leaves
A small bunch of Italian (or flat-leaf) parsley (the regular curly kind has no flavor)
A small handful of fresh thyme sprigs

I use whatever veggies and herbs I have leftover in my fridge, but the onion and carrot and celery and bay are indispensable. Garlic powder will do in a pinch, but a head of garlic is like 50 cents and gives much better flavor.

I like to go to roadside farmers and esquire about their chickens. Rhode Island Red's are a personal preference, but any artisan variety will do. I like to keep a doggie cage with pillows and leave it in the trunk to keep it calm (I believe the darkness helps them). We all know that stressed meat is bad because of the chemicals the animal releases.

Anyway, I get back home and start to get prepared. A sharp knife is a must, you don't want to be like some Jafar gnawing off an infadel's head, but rather give respect to the animal. Of course, freshness is also key, so get some oil ready.

You slit the bird's neck (and if you're lucky, the entire head) in one stroke, hopefully putting a quick end to it. Of course, with the nature of these birds, they will flop around. It seems to harken the old phrase, "A chicken with it's head cut off."

Anyway, you want to get to work immediately. You oil the slit liberally, giving good attention to both the inside and outside. And then with great precision, you stick your erect penis down this newly created hole. Now don't be afraid, it will kick and take a bit of finesse to be able to accomplish this on first thrust.

The feeling of the flailing poultry carcass, along with the throbbing lubricant of fresh, hot secretions of the bird's death throes will make you want to cum almost instantaneously, but I beseech you to keep your head and hold tight.

All of your patience will be rewarded, as in it's last death throe you will be overcome with the great power of one being passing its life in you hands, or I should say member, while you derive absolute euphoria.


But don't take my word for it kids, discover more at your local library!

>>5708153

Wow, just wow. In the time it must have taken you to write that extremely drawn-out troll post you could have done something worthwhile. Like prep a meal, or contribute something worthwhile. I mean really, why did you bother?

>>5708128

haha, pretty much the same recipe as me but i roast the carrots, celery, and garlic first until they're falling apart.

oh yeah i add a small handful of sage.

>>5708194

correct me if i'm wrong but you're an old as fuck tripfag.

>>5708216

Indeed I've been around since the beginning, heh. And I still love cooking.


Anyhow, roasting the veggies and bones will give you what's called a "brown stock" or "rich stock". It has far more flavor, but less gelatin (and thus less of the rich mouthfeel of regular stock) and might overwhelm other ingredients if used as a base for soups and delicate sauces. It is however awesome for gravies and stews and many other applications.

>>5708153
>I like to go to roadside farmers and esquire about their chickens. Rhode Island Red's
Now, y'all ain't plannin' on fuckin' these chick... oh... oh you are...

>>5708194
>creative writing isn't worthwhile

>>5708246

True, he probably has a 4-year degree in creative writing and works at McDonalds.

I'm considering making a chicken stock if I ever just buy a chicken, roast it and split it into a few meals. Or is it chicken soup? I dunno. I probably won't because cooking myself a roast seems silly and limited budget

>>5708239
thank you for reminding me of this scene

>>5708504
whats it from

>>5708519
the big lebowski

>>5708519

made a remoulage last night actually, didn't have the freezer space for more but i wanted a roast chicken so i roasted it on carrots and onions then stripped the meat off the carcass quick and threw it in with a little mirin and konbu, the carrots and onions, garlic and celery, and pressure cooked for like twenty minutes before leaving to cool and draining.

i like making it with half browned meat half raw usually. the pressure cooker makes it brown a bit more anyway even in a short space of time.

>>5708280

> I probably won't because cooking myself a roast seems silly

a) it's not, it's pretty cost-effective
b) a roast is not the only reason to buy a whole chicken. you should be buying whole chickens the vast majority of the time you eat chicken.

>>5708238
a trick I've learned for stocks when roasting
strain the pan drippings into the stock a few minutes before it reaches the high temp. I never did it for years because everyone told me
>muh off flavors
yeah, those are present, but they're also present in the stock until you skim the scum
the few minutes of time is enough for the fats and scum (that didn't strain out) in the drippings to separate out from the good stuff and will be skimmed off with the rest once you reduce the heat
just be sure to skim thoroughly for as long as it appears
even my highly roasted beef stocks have enough gelatin to keep them from going completely solid in the freezer, and no off flavors in the end

>>5708556
woops, sorry, meant to say beef stock half reductions don't freeze completely solid

Roasting a whole chicken is very cost effective. Easy, cheap, and yields three or four full meals. At a cost of around $3 for a whole chicken in the 3-4lb range it doesn't get much better than that protein wise. I roast it, eat the thighs and legs that night, and the breast makes sandwiches or chicken salad or soup for lunch the next two days. All for less than the price of a fast food burger.

>cook black beans
>save the water they were boiled in

Much cheaper than making vegetable stock, and it's full of all the antioxidants that came off the beans. Has a nice savory, smokey flavor

Hell yes I make stock! I save the bones from every chicken I use along with the scraps from mirepoix. Toss it all in the pressure cooker, cover with water, and pressure cook for a few hours. Fucking amazing.

>>5708253
People say it's not worth getting those kinds of degrees, but you've got to do something to put yourself ahead of all the other fry cooks.

>>5708547
Pressure cooking is the way to go.

>>5708667
I tend to make vegetable stock with whatever is laying around looking sad in the fridge, plus some peppercorns, bay leaves and assorted herbs growing outside the kitchen window. As long as there's something oniony, something non oniony and maybe a few sad but not moldy mushrooms going in you get pretty good results. Blend it all up in one go, put in pan with a little oil, cook off for five minutes to soften the onion taste and add boiling water, simmer for 15 minutes, strain, done.

I've never seen it as an expense because it literally just uses things that I wouldn't serve directly. Woody carrots. Peelings. Almost anything provided the reason you cut it off isn't that it's bad to eat.

>>5708239
My 1st response would be, "Why? Is that what you do?"

>>5708035
When I pressure canning vegetables or chicken there's sometimes a few quarts of broth left. So, I normally can that too. Like right now I have 3 quarts of Hungarian wax pepper broth. It is pretty spicy (more than jalapeno peppers) and I may turn it into hot pepper jelly.

I have tons of equipment for this sort of thing. Lots of stock pots, pressure canners, 100s of jars, etc. I should probably make stock and broth more often, but I don't. Like net time I have a chicken slaughter/butchering I may toss stuff into a couple massive stock pots for making stock and broth. That won't be until next spring when I get more laying chickens. I should have some winter crops ready for making mirepoix to add to that.

>>5708035

Y'all need to get this book. It has the best, recipes for everything.

That stock is clearly far too transparent and obviously lacking colour and flavour.

I made beef bone stock yesterday. I bought some shin and knee and had the butcher cut them to shorter lengths and split them in half. They were 89¢/lb.
I put'em in the pressure cooker, set it for 30 minutes at high pressure and let it do its thing.
I let it cool 20 minutes, then released pressure and removed the lid. I removed and discarded the bones then strained and filtered the stock. I put the stock in the fridge and will take the tallow from the top tomorrow to make the roux for beef stew.
I fucking love beef stew, Anon. I fucking love beef stew.

I have frozen, homemade chicken stock and turkey stock and just used some homemade pork stock last week or week and a half ago to make pork goulash like muh gramma used to make.

Soups and stews make a disproportionately large part of my diet so of course I make my own stocks.

when i make shrimp, i save the shells and periodically make shrimp stock

Yep, I make homemade stock.

I always try to keep beef/veal and chicken on hand. I keep them simple: roasted bones & meaty scraps and mirepoix only. I don't use herbs and spices in the stock to keep it as flexible as possible--instead I use those in the finished dish. I prepare them in the pressure cooker then freeze the stock in those 2 & 4-cup disposable plastic containers so when I need some I can just grab a block or two and thaw it. That's very handy for making a quick sauce or gravy.

I make other stocks on an as-needed basis but I don't use them often enough to keep them on hand all the time so I normally just make when I need it, then freeze any extra if there is any.

your stove is pretty awesome. mirin hard.

>>5708280
Some of my friends will roast a chicken Sunday or Monday night then take it to work for lunch's protein the rest of the week.

Anyone make a proper Jus at home?

I tried doing it last year. I made 4 batches of beef stock in my 15L pan over a few weeks (froze each batch) until I got the ~50L of stock I wanted. I spent almost a whole week off work reducing it down gradually and storing it. I ended up with about 4L of jus. My then girlfriend decided to organise the freezer and threw out the jus about two days later.

I usually make mushroom stock out of an assortment of mushrooms, fresh and dried.
Along with the regular assortment of veggies.

>>5710031
A quick lesson in writing the date on things you keep in the freezer.

>>5710141

I lived alone.

She was in my house waiting for me to get home from work and she decided to start going through my fridge and freezer.

>>5708153
>no seasoning

>>5708556
Can you do this with a consume raft?

>>5710204
>I lived alone.
She was clearly in the wrong in any case, but you should do that anyway.

>>5710300

No, skimming the scum out should be a part if the normal process, a raft won't be able to absorb all the fat that surfaces at that time in most stocks. I mean, I'm sure you could make it work if you meticulously trimmed fat, used lean meat, and removed the raft relatively quickly so as to prevent the scum from steeping on the bottom of the raft for an hour plus, but that all would make for a needlessly complicated process, probably not as good of a stock, and a waste of raft material.

chicken bones, sometimes
unsorted lentils
vegetables
dem herbs
dem seasonings

>>5710383
I'm not that person.
At work, or have enough people in your house to warrant enough in your freezer or pantry that you can't be sure to remember what it is or when you put it there, I agree. As a person living alone, I have no problem keeping track of what's in storage. Since I'm the one who put it there and, if it was ever moved, I moved it in nearly all cases.

imma tell you all a secret

for most cooking purposes, a quick broth (boil bones for 1 hour) is nearly as good as full-on stock and much easier to make.

main thing is to get something with more flavor than water

>>5711075
Anything else can go in with those bones?

Same for fish?

>>5711075
>doesn't into sauces
not saying you can't not make good stock and still enjoy wonderful food, but why would you purposefully avoid it?

>>5711085

put in whatever you like, but truthfully just a bag of chicken wings boiled for an hour will give you something that will massively improve other dishes

my favorite trick is to make a broth from the bones of the same meat I'm stewing -- pork broth for pork stew, lamb broth for lamb stew, etc

i've never cooked fish stock for very long

also a fan of Chinese "superior stock" -- chicken, pork, a little ham -- rocking

i used to get whole chicken piece them out then make stock from the bones it was pretty good

Holy shit, not only is this thread still alive but there are worthwhile and thoughtful replies. My faith in /ck/ has been renewed!

>>5709443

Indeed, that's because it was only getting started! It kept simmering another 6 hours after that.

>>5709717

Shrimp stock is awesome, but the heads are the most important part! Buy whole shrimp and put the shells and heads into it, it gives an amazing flavor.

>>5710031

That SUCKS.

>>5710454

Really nifty trick I've found for skimming. Traditionally you're supposed to use a ladle, but that's a royal pain in the ass and you lose good stuff along with the spoom. There are really expensive fine mesh French tools for doing it but they're like $80+.

A simple fine mesh tea ball however does the same job at under $6! Just skim the foam with it . . . the foam gets trapped, as does any loose particulate. Water passes through. Cheap, easy, and also great for whenever I do things like squeeze a lemon into a dish (the seeds and pulp get caught). Oh and you can also use it to make tea, heh.