Author Topic: Recipe review Chicken Stock Powder For Food's Sake page 25  (Read 47198 times)

Offline EmeraldSue

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Re: Recipe review Chicken Stock Powder For Food's Sake page 25
« Reply #120 on: March 07, 2014, 11:16:55 am »
How disappointing for you.
 I make sure that everything is spread out on the tray so that it can dry out really well. You may need to use more than one tray. I keep checking on the tray and remove things as they dry out. It's very time consuming, but well worth the effort.
I made some recently, and your post has reminded me that I still need to add the dried peas, as the ones I had in my cupboard at the time were infested with weevils and I had to ditch them.
"A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous

Offline matmob

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Re: Recipe review Chicken Stock Powder For Food's Sake page 25
« Reply #121 on: March 10, 2014, 10:44:06 am »
Everyone is saying this takes a long time - but could someone actually estimate the time it takes to dry the chicken out?  The meat on my bones were very very crisp, it was just the skin I had trouble with - it looked very dry but was still full of fat. HELP :(