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

[achookwoman]

Karen, it made so much that I think that this will be a once a year event,  same as when i make the lemon Peel.  It is much stronger than I had expected, probably the extra flesh and skin. I have never liked the vegetable stock that is in the EDC book,  but this is very good. 

[Aussie Brenda]

Chookie I have to make another batch when I have a day free.  I have just about used all mine in 4 months.  Did you blitz your veggies.  I dried mine in the oven last time but now have my dehydrator back from my DD so will maybe put them in there

[judydawn]

I've made it twice and it won't be long and I will need to make another batch Chookie.  I use so much more chicken stock than any other stock.

[gertbysea]

I agree much better than the EDC one. Better flavour all together.

Gert

[achookwoman]

I like to use the dehydrator as it is easier to control and no fear of burning.  Yes I blitzed it all.   I used dried Chinese mushrooms.  Good flavor.  I didn't weigh end product,  but i think I have well over a Kilo. I have had to be careful how much I add as it is very powerful.  Like you Judy,  I use a lot of chicken stock.  I normally make a liquid stock with onion, garlic and ginger.  When I have time I will experiment with this formula.  Need to get to Melb.  to get some more of these frames.

[KarenH]

I started this recipe this morning, and the chicken is drying out quite nicely (I put the vegetables into the dehydrator after the initial 40 mins in the oven) but the chicken skin is still quite oily.  I dont imagine that this oily-ness will dry out with further cooking, or does it???  The pictures people have posted of this powder look very dry, and I'm a bit worried about how much oil is still on my chicken.

[judydawn]

Keep it in the oven Karen, it will dry out believe me.  It takes a while - keep your eye on it.

[achookwoman]

Karen,  yes it does dry out,  although I keep mine in the freezer.  Next time I will not add any salt,  as I will keep it frozen.

[Tenina]

It is quite oily, but not a problem. Just blitz it anyhoo and keep it in the fridge. It sort of sets solid a little, but no biggie. Some chooks are fatter than others (just like us I spose!!) hahahaha, so you will get slightly differing results from time to time and like alluvial soils, if you add a new batch to a little bit of an old batch the colours will vary....
LOVE this stuff, cannot be without it!~
 

[achookwoman]

Just love this stuff.  Added it to Uni's cream of chicken Soup mix and made a delicious sauce with Mushrooms for a pie.  Thanks Tenina and Uni.

[Tenina]

Well I would expect our own chookwoman to LOVE this recipe....

 

[achookwoman]

yes Tenina,  love your recipes.  Today I am going to make your Celery and Fennel salt recipe from your Blog.

[Tenina]

Very yummy too, used it on pork crackle, in salads, on some toasted seeds for a salad, in dressings, gravy, apple sauce...
Great for dips as well. Really loving it.
Have a great day  I need to get busy and use your starter.

[jakodai]

I made this today, and I was really excited, but when I added the dried mushrooms it had a funky smell. I'm sure it's just me and my issues - did anyone else notice this? Hopefully the funky smell doesn't equate to funky taste! lol

[judydawn]

You didn't by chance do this did you jakodai.