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

[Halex]

Leonards is no longer at gc. Is there one near you cookie?

H

[cookie1]

Yes, at Livingston.

[Frozzie]

Ooo tempted to try this one soon too.. So many to try though but have a chook to roast so will do it after..

Love the pick

[KarenH]

We have a dehydrator - do you think it would work in that, rather than drying them out in the oven?  Would love to try this.

[judydawn]

Yes you can Karen.   Read step 3 where Tenina adds a comment about a dehydrator.  Takes longer but probably less trouble by not having to check all the time to see that things aren't burning.  That's something you have to avoid otherwise the stock powder has a burnt taste which spoils any dish it is used in.

[Bonsai]

There's a Leonard's at Bullcreek Hally

[Katiej]

It feels like I've been making this all day today!  It takes a lot of time, but you're not actually doing anything but waiting.  It did seem like some of my vegies would never dry out and around this time I thought to myself I'm never making this again 

But it's finished and I have three big jars full of the most amazing smelling stock powder and I can't wait to cook something with it.

[judydawn]

It's certainly worth the effort Katie, are you going to freeze some?  I use so much of this that mine is almost gone again so it will be one of the first things I make once I get back from the retreat.

[gertbysea]

It feels like I've been making this all day today!  It takes a lot of time, but you're not actually doing anything but waiting.  It did seem like some of my vegies would never dry out and around this time I thought to myself I'm never making this again 

But it's finished and I have three big jars full of the most amazing smelling stock powder and I can't wait to cook something with it.

Katiej next time put it on  lowest setting in oven no fan and go to bed. Never fail and the house smells wonderful in the morning and no worries.

Gert

[Katiej]

I just put the 3 jars in the fridge, but I think perhaps I should freeze some, like I do with all my other stocks & pastes.

[LeeJ]

How far am I going with drying?

I'm pulling them out looking like leaves? Does thatsound right? Or too far?

[gertbysea]

How far am I going with drying?

I'm pulling them out looking like leaves? Does thatsound right? Or too far?

So dry that they break when you pick them up. Dry dry dry

Gert

[Halex]

There's a Leonard's at Bullcreek Hally

Thanks Bonsai.

I am going to give this a go again this week.

H

[achookwoman]

Finally got around to making this.  Took most of one day,  on and off.  Well worth the effort.  I read ALL the reviews so not to grind the bones.  I used 3 uncooked chicken frames.  $2.50.  I had to roast them first,  then added veggies on another tray.  Finished the veggies off in the dehydrator.  Made lots,  but next time would use 1/2 the salt as I will keep in freezer.  I also reboiled  the bones after removing meat and skin.  Made a nice lot of stock. 

[KarenH]

Gee wizz ACW - you really got the most out of those chook carcases!  Will have to try this one day when I have all day at home ......