That bone is for stock, already in the freezer waiting for the next time I make some.
5 Likes
4 Likes
Nothing like soaking your hide in laundry detergent 
I was hoping that would crack ya up
4 Likes
The Armed Chef 
Stock Day
Added 2 apples
Strain everything out
Final stock, tasting cup
Put in fridge for a couple days, then remove fat before portioning and freezing.
Beautiful clor and flavor, took 5 to 6 hours total.
5 Likes
You must have the patience of Job.
4 Likes
Most of the time is easy, I stir it around once or twice an hour once it starts to simmer ( with the lid slightly open so stock can concentrate ). The time consuming part is straining everything out, and picking out any meat tidbits for snacking or Mando’s dinners.
The next part is letting the stock sit in the fridge for at least 2 days so all the fat can rise to the top and harden. Remove and discard that, heat it up slightly again and put it in plastic containers that hold exactly 2 cups, and freeze. Lets you use exactly what you need. Most jasmine rice takes 2 cups liquid to 1 cup rice. I only used up a cup or two of wine left in the bottle ( white ). The rest is water. It’s good to find large commercial cooking pots to do this kind of thing.
Regarding cast iron, it’s very personal. Some use soap, some don’t. I respect your choices, hot water does wonders to loosen crunchy bits. That’s often what I do, unless it’s been sitting in the oven for a few.
Anyway, save all your bones, leftover cooked or withered fridge veggies, carcasses, cooked meat juices, anything useful in flavoring a stock and cook it up when enough accumulates. You’ll never buy store bought again. Or just buy a whole chicken and simmer it for 3 hours, season, for your own chicken stock for soup or beans.
4 Likes
Surely don’t compare, we buy rotisserie chicken from time to time at the store for a quick dinner and then boil those down for stock and freeze, sometimes just drink them, good stuff lots of uses,
never do that, its the marrow and other good stuff you want, healthy stuff drink up
4 Likes
Now when it comes to yardbird I really only like the breast. What I like is on a grill with BBQ sauce skinless,boneless.
I can do a little bit of chicken broth or chicken noodle soup but, not to much.
Overall yardbird is low on my list of meats.
Venison is my Favorite, Fish ,then Beef and Turkey. Remember Yardbird is after all just fowl
3 Likes
Heres one for you.
21/2 lbs boneless skinless chicken breast
1 pkg grill mates tomato garlic and basil marinade
1 pkg ranch dressing mix
1/4 cup oil
mix marinade oil and some water into a sauce pan
cut chicken into small pieces and add to marinade mixture and cook till tender and easy to shred . Add to crock pot .
1/2 cup Frank’s hot sauce
3-4 cups of chicken broth
2 cans fire roasted tomatoes
1 can stewed tomatoes
1 can kidney beans rinsed
1 can black beans rinsed
1 can chili beans with sauce
mix in crock pot
3-4 carrots shredded
3-4 stalks celery cut in small pieces
1 onion chopped
2 table spoons minced garlic
1/4 cup butter
1 tbsp chili powder
1 tbsp cumin
salt and pepper to taste
saute veggies in butter add seasonings at end of saute.
add to crock pot mix well and let the crock pot on high do its work for about two hours .
we like it with cheddar cheese or cream cheese .
6 Likes
So, initially cook chicken in ranch dressing mix as well ?
5 Likes
Yes use the dry mix .
5 Likes
What do you call this, crockpot chicken chili ?
5 Likes
yes that is what my wife calls it.
6 Likes
Made your chili JTR, had to use a larger pot, crockpot was too small
The sauce chicken was cooked in was yum.
5 Likes
We have a big crockpot . It is one of those dishes that taste just as good the next day .
5 Likes
I like doing chili and stuff like that in my dutch oven. I have one that is enameled on tbe outside works great on a stovetop , I also have used my standard dutch over on the stovetop as well.
4 Likes
So yummy, so easy. I like marinading my chicken chunks in Yoshidas Gourmet Sauce for a few days before I skewer them up. Also complements a hawaii’n polynesian flavor if you use red bell pepper/ pineapple/onion combo. Works with beef or shrimp as well. 
5 Likes
Enamelled is great for tomato based sauces. Sometimes the strait cast iron can have a funny flavor from acidic tomato sauces. Also strips seasoning off.
5 Likes