Comments on: How to Make a Rockin’ Chicken Stock http://www.marksdailyapple.com/homemade-chicken-stock/ Serving up health and fitness insights (daily, of course) with a side of irreverence. Sat, 20 Mar 2010 14:51:07 -0700 http://wordpress.org/?v=2.8.1 hourly 1 By: 90+ Club & Primal Jumbalaya http://www.marksdailyapple.com/homemade-chicken-stock/#comment-495914 90+ Club & Primal Jumbalaya Mon, 25 Jan 2010 14:48:10 +0000 http://www.marksdailyapple.com/?p=3048#comment-495914 [...] pepper, chopped 2 cloves of garlic, minced crushed 1 14.5 oz can diced tomatoes, undrained 1.5 cups chicken stock 1/2 tsp dried leaf thyme 1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) 1 tsp [...] [...] pepper, chopped 2 cloves of garlic, minced crushed 1 14.5 oz can diced tomatoes, undrained 1.5 cups chicken stock 1/2 tsp dried leaf thyme 1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) 1 tsp [...]

]]> By: Vesna http://www.marksdailyapple.com/homemade-chicken-stock/#comment-490004 Vesna Sun, 03 Jan 2010 02:46:10 +0000 http://www.marksdailyapple.com/?p=3048#comment-490004 Thanks for the stock recipe and tips! Here's mine, for anyone who would like to check it out. http://vesnavuynovich.blogspot.com/2008/01/chicken-stock.html I definitely subscribe to the 12+ hour school of simmering. Homemade stock -- once you try it, you'll never go back to canned or boxed. For beef stock tips plus a funny story, see: http://vesnavuynovich.blogspot.com/2008/02/real-dogs.html Thanks for the stock recipe and tips! Here’s mine, for anyone who would like to check it out.

http://vesnavuynovich.blogspot.com/2008/01/chicken-stock.html

I definitely subscribe to the 12+ hour school of simmering. Homemade stock — once you try it, you’ll never go back to canned or boxed. For beef stock tips plus a funny story, see:

http://vesnavuynovich.blogspot.com/2008/02/real-dogs.html

]]> By: Ginger Soup with Scallops and Shrimp | Mark's Daily Apple http://www.marksdailyapple.com/homemade-chicken-stock/#comment-461244 Ginger Soup with Scallops and Shrimp | Mark's Daily Apple Fri, 25 Sep 2009 15:43:40 +0000 http://www.marksdailyapple.com/?p=3048#comment-461244 [...] Homemade stock will make the best-tasting soup and if you take time to fill your freezer with chicken stock now, you’ll be thanking yourself all winter. Once you have stock, it only takes a few minutes to infuse the flavor and healing properties of fresh ginger root into it. Ginger adds an intensity of flavor to stock that is both soothing and invigorating. It awakens your senses and warms you right to your core. [...] [...] Homemade stock will make the best-tasting soup and if you take time to fill your freezer with chicken stock now, you’ll be thanking yourself all winter. Once you have stock, it only takes a few minutes to infuse the flavor and healing properties of fresh ginger root into it. Ginger adds an intensity of flavor to stock that is both soothing and invigorating. It awakens your senses and warms you right to your core. [...]

]]> By: Beef Burgundy | Mark's Daily Apple http://www.marksdailyapple.com/homemade-chicken-stock/#comment-459508 Beef Burgundy | Mark's Daily Apple Thu, 17 Sep 2009 20:18:36 +0000 http://www.marksdailyapple.com/?p=3048#comment-459508 [...] all make an appearance. One of the most memorable dishes is beef cooked for hours in red wine and stock until it’s so tender it will melt in your [...] [...] all make an appearance. One of the most memorable dishes is beef cooked for hours in red wine and stock until it’s so tender it will melt in your [...]

]]> By: Primal Jambalaya | Mark's Daily Apple http://www.marksdailyapple.com/homemade-chicken-stock/#comment-400060 Primal Jambalaya | Mark's Daily Apple Sat, 06 Jun 2009 16:39:30 +0000 http://www.marksdailyapple.com/?p=3048#comment-400060 [...] pepper, chopped 2 cloves of garlic, minced crushed 1 14.5 oz can diced tomatoes, undrained 1.5 cups chicken stock 1/2 tsp dried leaf thyme 1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) 1 tsp [...] [...] pepper, chopped 2 cloves of garlic, minced crushed 1 14.5 oz can diced tomatoes, undrained 1.5 cups chicken stock 1/2 tsp dried leaf thyme 1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) 1 tsp [...]

]]> By: Concentrated Animal Feeding Operations | Mark's Daily Apple http://www.marksdailyapple.com/homemade-chicken-stock/#comment-383274 Concentrated Animal Feeding Operations | Mark's Daily Apple Mon, 11 May 2009 21:33:31 +0000 http://www.marksdailyapple.com/?p=3048#comment-383274 [...] not, want not. We whole-heartedly believe in using the entire carcass. Organ meats? Cook ‘em up. Bones? Throw ‘em in a pot for [...] [...] not, want not. We whole-heartedly believe in using the entire carcass. Organ meats? Cook ‘em up. Bones? Throw ‘em in a pot for [...]

]]> By: Link Love Thursday http://www.marksdailyapple.com/homemade-chicken-stock/#comment-380145 Link Love Thursday Thu, 07 May 2009 22:32:48 +0000 http://www.marksdailyapple.com/?p=3048#comment-380145 [...] Sisson’s Daily Apple always brings great articles to the table, literally. I tried out his Rockin’ Chicken Stock Recipe. Check it out and give it a try, its [...] [...] Sisson’s Daily Apple always brings great articles to the table, literally. I tried out his Rockin’ Chicken Stock Recipe. Check it out and give it a try, its [...]

]]> By: Kara http://www.marksdailyapple.com/homemade-chicken-stock/#comment-305046 Kara Thu, 26 Feb 2009 18:56:28 +0000 http://www.marksdailyapple.com/?p=3048#comment-305046 Oven stock. Use your biggest oven save stock pot, put your chicken bones in, your chopped veggies (don't remove onion skins), and put in the oven at 275 for 8-ish hours. When you boil a big pot of stock on the stove, you cook what's at the bottom more than the top. When you do it in the oven, you have a constant, even source of heat and the stock simmers slowly and evenly. Boiling won't hurt the flavor, but it will break up the proteins and cause cloudy, possibly "grainy" stock. Simmering slowly gives you a clear, smooth stock, which is more important if you're making a soup that needs the clarity. Oven stock. Use your biggest oven save stock pot, put your chicken bones in, your chopped veggies (don’t remove onion skins), and put in the oven at 275 for 8-ish hours. When you boil a big pot of stock on the stove, you cook what’s at the bottom more than the top. When you do it in the oven, you have a constant, even source of heat and the stock simmers slowly and evenly. Boiling won’t hurt the flavor, but it will break up the proteins and cause cloudy, possibly “grainy” stock. Simmering slowly gives you a clear, smooth stock, which is more important if you’re making a soup that needs the clarity.

]]> By: John Seifert http://www.marksdailyapple.com/homemade-chicken-stock/#comment-304731 John Seifert Thu, 26 Feb 2009 13:39:30 +0000 http://www.marksdailyapple.com/?p=3048#comment-304731 Gus, I have been reading some info about boiling the bones. It seems if you save up and put your bones in a slow cooker for 12+ hours and save the stock it's supposed to be as good for your joints as glucosamine and condroitin. A Dr. Williams claims that if you also boil your egg shells with it that membrain inside the shell really boosts the joint support. Gus, I have been reading some info about boiling the bones. It seems if you save up and put your bones in a slow cooker for 12+ hours and save the stock it’s supposed to be as good for your joints as glucosamine and condroitin. A Dr. Williams claims that if you also boil your egg shells with it that membrain inside the shell really boosts the joint support.

]]> By: Danielle T http://www.marksdailyapple.com/homemade-chicken-stock/#comment-304064 Danielle T Thu, 26 Feb 2009 02:42:51 +0000 http://www.marksdailyapple.com/?p=3048#comment-304064 stumbled into a steakhouse for dinner by accident, eh? stumbled into a steakhouse for dinner by accident, eh?

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