Starting with making our own broth from a leftover chicken carcass, me and my little Sous chef buddy are making a “refrigerator” soup! I’ve never ventured into the world of cooking videos (that I can remember) but I do plan on making the kitchen a proper hang out space for me and my son, so if y’all are into it, I’ll certainly do it more often!
I need to get better at labeling the different liquids that go in the freezer, because I can never remember if it's leftover from parboiling ribs, Instantpotting a chicken carcass, or from making shredded beef or pork. I threw out a buttload of it last month so I could start over. 😳
We recently butchered 28 Cornish Cross broilers, and we parted out a good amount of them instead of leaving them whole like we did in 2020. The skin and bone remnants got shrink wrapped in their own bags for making stock later. We save everything except the guts and feathers. It makes for many, many dog treats later on, although I'm not a big fan of seeing a bunch of bald chicken heads every time I look in the freezer, LOL.
Loved this. I always make my own stock. Freezes well and the flavor is miles better. Got a great tip from Michael Rhulman. Put carcass in pan. Cover with cold water. Place in a 200 degree oven overnight. Needs a minimum of 6 hours. The density of flavor is off the charts. I take it out to cool and then either freeze or make soup. He often puts a whole onion with the skin in pot. The color is a rich brown and the onion is delicious to eat.
Was just listening to WellRed and holy cow that knocked me for six. Impossible to imagine but in the end very cool to hear dudes talking through and unpacking an experience like that.
I suspect your son is happy to be with you no matter what you are doing. Children just love together time. Nice soup!
Yum!!
Little Man Bain looks like Winston Churchill.
I need to get better at labeling the different liquids that go in the freezer, because I can never remember if it's leftover from parboiling ribs, Instantpotting a chicken carcass, or from making shredded beef or pork. I threw out a buttload of it last month so I could start over. 😳
We recently butchered 28 Cornish Cross broilers, and we parted out a good amount of them instead of leaving them whole like we did in 2020. The skin and bone remnants got shrink wrapped in their own bags for making stock later. We save everything except the guts and feathers. It makes for many, many dog treats later on, although I'm not a big fan of seeing a bunch of bald chicken heads every time I look in the freezer, LOL.
Loved this. I always make my own stock. Freezes well and the flavor is miles better. Got a great tip from Michael Rhulman. Put carcass in pan. Cover with cold water. Place in a 200 degree oven overnight. Needs a minimum of 6 hours. The density of flavor is off the charts. I take it out to cool and then either freeze or make soup. He often puts a whole onion with the skin in pot. The color is a rich brown and the onion is delicious to eat.
Was just listening to WellRed and holy cow that knocked me for six. Impossible to imagine but in the end very cool to hear dudes talking through and unpacking an experience like that.