We've been roasting a chicken every Sunday and pulling off the meat for sandwiches and salads and stuff throughout the week. We've also been making stock with the mostly clean bones -- unctuous, gelatinous, delicious stock. Quarts and quarts of stock. [more inside]
At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
Making a chicken-corn soup. So far, real chicken broth, roast chicken, creamed corn, onion, beaten eggs. What else can I put into it ot make it more interesting? I have a big variety of spices.
What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
How do I remove the fat from chicken broth? [more inside]
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
What should I do with the mass quantities of turkey stock I now have? [more inside]
I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]