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

[judydawn]

This is worth the effort as it makes so much (almost 500g). Once the temperature was dropped to 140^oC, I kept checking every 1/2 hour and removed anything that had dried completely, namely the onion to start with.  All up, it took 2 hours at the lower temperature but by that time there were only a few bits and pieces on the tray as I had been removing pieces.  I have decided to freeze mine in 2 packets as I used dried onions I had bought in bulk from an Indian grocer and these had been kept in the freezer prior to using in this recipe.  
Taste wise I won't know until I use it but I'm sure it will be very tasty - there is so much in there to give it flavour.

During the first blitzing stage I got an error message 31 for some reason.  When I looked in the bowl I thought the mix had burnt to a cinder, it was packed so tightly on the bottom of the TM bowl.  I would suggest blitzing for 30 seconds then use a spatula to loosen the mixture before continuing on for the next 30 seconds.  No problems when I added the rest of the ingredients for the last blitzing stage.

[LeeJ]

Keen to hear your tastes review Judy.

I want to make this one, but it is a little time prohibitive with 2 littlies.

I was a little lost in some of the steps, so need to have a proper read through it I think!

[judydawn]

You do need to read it carefully, only the fresh vegies and the chicken skin and carcass goes into the oven - all the dry ingredients and spices get added at the end into the TM bowl.  Would you believe I had everything for that recipe except the carrots.

[Halex]

Yes its on my lst, but It seems a bit complicated.

Well done Judy

 

[Cornish Cream]

Looks exactly like the photo in Tenina's Cookbook Judy All these wonderful recipes are going to make extra special hamper ideas next Christmas

[JulieO]

I'll be making this sometime in the coming week.  Judy the dried peas, am I right in thinking it's the stuff kept in the same area as the instant mashed potato?  I can't say I've seen any in years, so will have to have a look. 

[judydawn]

I used Surprise dried peas Julie - threw the whole packet in, what's 10g between friends.  I'm not sure where I found it now  but I've got a feeling it was near the canned vegetables but just ask if you can't locate it, they all sell it.  I haven't bought them for ages but these are the only peas my SIL will eat.

[JulieO]

Thanks Judy, I was on the right track then, I know where to look. 

[gertbysea]

Those are the peas I used too but I guess you could use dried split peas as well.  I bought chicken carcasses but had some chicken thighs with skin on so I just stripped them and laid them over the carcasses doing all the roasting and drying at the same time. Worked a treat and smells wonderful.

Gert

[Tenina]

I used Surprise dried peas Julie - threw the whole packet in, what's 10g between friends.  I'm not sure where I found it now  but I've got a feeling it was near the canned vegetables but just ask if you can't locate it, they all sell it.  I haven't bought them for ages but these are the only peas my SIL will eat.

Surprise peas are the right ones…dried split peas will not work. Noting there needs to be clearer instructions with this one….thanks guys, got to get all changes marked up by the end of this week! Reprint imminent! Thanks to you all for great feedback…we are also now in Books for Cooks in Melbourne. SO exciting!

[gertbysea]

Thank goodness I didn't have any split peas then!!! Maybe frozen peas could be tossed into the oven with the other vegetables?? Actually I have put frozen peas in the microwave that have come out looking like dried peas!

Great recipe Tenina.

Gretch

[CreamPuff63]

have this in the oven now. probably drying out as per the recipe for 2 hours, but still a few things that are a little moist so I have turned the oven off and will get to it after work. (yes, combining work when not cooking - work always gets in the way)

[CreamPuff63]

all done. as I was taking all the dried goodies out of the oven I wondered if I should have put the whole chook on the tray in pieces as I dried out only skin & bones. the recipe then said to "remove as much flesh from the carcass bones as possible..." (oops  I wasn't reading the recipe properly I thought), but then I thought I would go ahead with the skin & bones anyway. Whilst blitzing it looked like smoke coming through the MC hole, but I just thought this may have been cos I had it resting in the oven for a few hours and it was still slightly warm? anyway I did a quick rearrangement with the spatula and proceeded. It has turned out exactly like the picture. Put half a jar of it in the fridge and vac sealed the rest for the pantry. Feeling pretty self sufficient at the moment 

(I used dried shitake mushrooms (Asian aisle in the supermarket), and got the Celtic sea salt from the health food shop)

[judydawn]

You didn't blitz the bones did you CP 

[Frozzie]

The recipe is a bit confusing.. I had to read it twice but no way i would be crushing up bones as part of stock anyway.. That has to be a health hazard... Jd did you just put the whole chook in or cut it up in pieces?? Thats the bit i find confusing.. How is the chook (how aussie is that word lol) put in the oven.. Whole or in pieces???