Recipe review Chicken Stock Powder For Food's Sake page 25

[Lilli33]

Funny to read back all the questions as I'm making this for the first time and finding the same.

So we don't actually add ANY of the main meat (dried) only whatever meat is on the carcass??? Why do we dry the carcass? If we don't use it. Why wouldn't we purposely dry out some of the meat?

Am thinking I might get my dehydrator out after they are roasted a bit.

[Wonder]

Lilli33, I don't have the book and have been intrigued by the thread on it, I too have wondered why dry the carcass out if it's not used. I really wish I could just buy individual recipes from this book, some of them sound great but I just don't cook enough these days to pay out for an entire book 90% of which I won't use.

[Lilli33]

Yeah I can imagine Wonder! It smells divine in here I have to say. So whatever I dry and blitz I'm sure will be tasty. I will be sure to not do the bones. Recipes are funny tho aren't they. When you know what to do, you read it and think its easy. Lol. When you are looking to understand. More words are
Sometimes required for us simpletons.

[gertbysea]

Leaving the meat on the bones makes it easier to remove it later and adds flavour. Mrs KK make sure it is really dry otherwise  you may grow mould. Ok if you are using it quickly.

Wonder you would be surprised how many recipes you would use out of this beautiful book.


Gert

[Lilli33]

I agree Gert. There are soooo many great ones and I love the fact it's fancy but also very homey iykwim.

Smells divine in here. Have just
Minced up the Veges that aren't dry yet and put them back is so they can all dry quicker and not burn. Same surface area iykwim as my cutting across the board wasn't very consistent!

[CreamPuff63]

I didn't throw out my bony stock powder - too good to waste like that, and especially after going to the trouble of making it. I will never make the same mistake twice tho.

[Lilli33]

Hahaha. CP. yeah I thought maybe I was suppose to, but something didn't feel quite right about it. After re reading I figured I'd leave it out. You would have had a great flavour and a good volume tho!!!

[Lilli33]

Yaaay 415 gms and soo great! Have never thought about making powdered chicken stock before. Used it for the first time yesterday and something special about knowing EXACTLY what I'm adding to my recipe. (and that you aren't mostly buying salt and prob MSG)

[goldfish]

That's really impressive  Lilli33!  ! Thanks for the photo - inspired to try this now!

[Halex]

Wow Lilli that looks great. I might even try again one day.

 

[gertbysea]

Truly impressive. It is better even that the  pasty stock from the EDC.

Great effort Lilli and love the photo.

Gert

[cookie1]

I am at last going to make this. DH takes everybit of meat off our chicken so it's no use. The other day I found some carcass s with skin etc in Woolies. So I can't wait. I've read all the posts and will get onto it.

[gertbysea]

Cookie 1 if you go to Lenards Chicken shop you can buy a box of chicken frames for about 5 bucks. Woolies always have then too but they are not cheap.

Gert

[cookie1]

Thanks Gert. I'll do that next time. DH has been eyeing off these bones I have.

[gertbysea]

Hands off the bones DH!