Our grandmothers!!!! Yes...all horrified...even my mother who hates cooking altogether always made chicken soup from raw chicken...and we would eat 'steamed chicken' with overcooked veg...uggghhh.... I don't think she would much approve of my bone situation either! I do approve of your roasting the bones all over again :))) (The best thing for my Mum's steamed chicken was chicken in white sauce with noodles...there were a lot of noodles in my childhood! Or if she was being smart...in vol au vents! I wonder what happened to those???!!!) xx
Oh Sally, you do make me smile! Thank you for subscribing :)) I'll look forward to hearing how your pot-grown garlic grows - I imagine rather well as it seems to me you know what you're doing! And yes...I haven't shopped for garlic for years - I'd hate to have to! Catch you at the next post. M :))
Our chicken stock approach is quite similar…except I slip in one more step. The collected bones go into a roasting pan and then into the oven for a while, to “caramelise” them a little. It does mean having to deglaze the pan several times in order to soak off all the goodness, but adds a lovely richness to the stock. If I’m feeling really enthusiastic (and it’s winter ) then I’ll throw the onion and carrots in with the bones for pre-roasting as well. (My German grandmother would have been horrified, in her view chicken soup was boiled from raw chicken, and had to be “white”.)
Another great read. It is a bit like getting a weekly magazine with the stories you tell. I will beat you by a couple of days with the garlic planting, but unlike you I don’t have the space in our garden so the cloves will be planted in pots with the hope that they produce as well as they did when we did have space in the garden. Fingers crossed, home grown is so much better than what you can buy in the shops.
Our grandmothers!!!! Yes...all horrified...even my mother who hates cooking altogether always made chicken soup from raw chicken...and we would eat 'steamed chicken' with overcooked veg...uggghhh.... I don't think she would much approve of my bone situation either! I do approve of your roasting the bones all over again :))) (The best thing for my Mum's steamed chicken was chicken in white sauce with noodles...there were a lot of noodles in my childhood! Or if she was being smart...in vol au vents! I wonder what happened to those???!!!) xx
Oh Sally, you do make me smile! Thank you for subscribing :)) I'll look forward to hearing how your pot-grown garlic grows - I imagine rather well as it seems to me you know what you're doing! And yes...I haven't shopped for garlic for years - I'd hate to have to! Catch you at the next post. M :))
Our chicken stock approach is quite similar…except I slip in one more step. The collected bones go into a roasting pan and then into the oven for a while, to “caramelise” them a little. It does mean having to deglaze the pan several times in order to soak off all the goodness, but adds a lovely richness to the stock. If I’m feeling really enthusiastic (and it’s winter ) then I’ll throw the onion and carrots in with the bones for pre-roasting as well. (My German grandmother would have been horrified, in her view chicken soup was boiled from raw chicken, and had to be “white”.)
Another great read. It is a bit like getting a weekly magazine with the stories you tell. I will beat you by a couple of days with the garlic planting, but unlike you I don’t have the space in our garden so the cloves will be planted in pots with the hope that they produce as well as they did when we did have space in the garden. Fingers crossed, home grown is so much better than what you can buy in the shops.