"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 02-21-2014, 11:38 AM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by menumaker View Post
Yes they do make good dipping sauces. As I say, so easy, especially when you are tired or caught on the hop! Wonderful also to accompany your Frites and salad ( I don't know what you call Frites or chips over your end? ) You may like to try fresh thyme and lemon zest as well when you can get the FRESH thyme. Doesn't work with dried so don't bother.
Take it easy Taxy
I just happen to have fresh thyme growing in a pot.
We call them fries or frites, here in Quebec.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-21-2014, 12:01 PM   #22
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
Ah, OK Thanks. I'll know next time. Enjoy your meal
__________________

__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 02-21-2014, 12:06 PM   #23
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,834
Who's Stirling?
__________________
Roll_Bones is offline   Reply With Quote
Old 02-21-2014, 12:10 PM   #24
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by menumaker View Post
Ah, OK Thanks. I'll know next time. Enjoy your meal
Thank you.

BTW, in Quebec the term "pommes frites" is almost never used. It's much more frequent to see or hear "patates frites".
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-21-2014, 12:11 PM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Roll_Bones View Post
Who's Stirling?
Stirling is my DH.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-23-2014, 07:18 AM   #26
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Don't forget to keep the skin and bones to make stock. I put all of the leftover stuff in a pot with carrots, onions, celery, peppercorns, one or two chicken boullion cubes and parsley and a bay leaf or two. Cover with water, bring to a simmer and cook for about an hour. Don't let it boil. Then strain and cool. I freeze it if it's not being used within a day or two.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 02-23-2014, 09:54 AM   #27
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Oh, yeah, stock from the carcass. I always save all the bones and bits for stock. I often freeze them, so I can collect several carcasses and make more stock at once. I don't usually put anything but chicken. I make vegi stock separately and add some of that when I am going to use the stock. I freeze stock in chunks in a silicone muffin "tin" and then keep the chunks in a bag or large, plastic jar, in the freezer.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-23-2014, 10:12 AM   #28
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Not sure if anybody mentioned sweet Thai chili sauce. My fave with roasted chicken....
__________________
Rocklobster is offline   Reply With Quote
Old 02-23-2014, 12:05 PM   #29
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Rocklobster View Post
Not sure if anybody mentioned sweet Thai chili sauce. My fave with roasted chicken....
Do you have a recipe or favourite brand?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-23-2014, 02:40 PM   #30
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by taxlady View Post
Do you have a recipe or favourite brand?
The one with the rooster on it and the green lid.
__________________

__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Reply

Tags
chicken, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.