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Old 11-15-2015, 04:17 PM   #21
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Originally Posted by Addie View Post
You might try to keep Better Than Bullion on hand. They have the "reduced sodium" ones in all the flavors. It is not only great for enhancing the flavor of your gravy, but your soup stocks. Certainly beats using bullion cubes that have more salt than flavor.
BTB is also my go-to for making soups/stocks/gravies/sauces. Pretty good if you don't have homemade.
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Old 11-15-2015, 04:22 PM   #22
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Noodles

So while we are talking about chicken soup, I have a question. I have noodles to put in my daughter's soup. But she doesn't like the noodles cooked until just before you serve it. So I am sending them separate so her husband can put it on the stove and cook them.

When do you cook your noodles? I prefer to add them at the last minute myself and if they don't all get eaten the first time around, so be it. They will still be there for the leftovers.
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Old 11-15-2015, 05:01 PM   #23
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I add them to the soup to cook just before service. I don't like the idea of cooking the noodles separately then adding them to the soup.
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Old 11-15-2015, 05:15 PM   #24
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I add them to the soup to cook just before service. I don't like the idea of cooking the noodles separately then adding them to the soup.
Thanks Andy. I will tell her husband to heat the soup up and add the noodles when it comes to a boil. That man can't even cook fresh air.
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Old 11-15-2015, 06:10 PM   #25
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I'm extremely disappointed. I thought this thread was going to be about the TV show!

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Old 11-30-2015, 07:20 PM   #26
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I marinaded some organic chicken wings with some harissa I made (a bit fiery). I have kept the bones and am wondering whether they would be OK to make chicken stock with (along with other chicken bones I have in the freezer) since the ends of the bones/the tips may have some harissa/chilli flavour on them. Still OK? Best not to bake them though?
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Old 12-01-2015, 06:12 AM   #27
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I doubt very much whether the small amount of harissa on the bones would make much difference to the stock. I use leftover bones too, and it's always been ok.

As a matter of interest, what do you put in your stock when you make it? I make different types of stock, mainly chicken and beef.

For the chicken, I use fresh raw hind quarters of chicken, unpeeled golden onions (about 1lb), a couple of carrots, about two sticks of celery, bay leaf, thyme and parsley stalks, salt added at the end of cooking . I simmer it for about three hours, the dog gets the chicken meat along with his crunchies,
I strain the stock and freeze it ready for use.

I make beef stock with 2 - 3 lb beef marrow bones,marrow included, which I roast in a hot oven for a couple of hours, then fill the stockpot with the usual sticks of celery, carrots, onions with skin on, herbs etc, and cook over a gentle heat for 3 - 4 hours with a good piece of beef on the bone, then strain off all the solids, give the meat to the dog (no fat), and freeze the liquid in convenient quantities.

Enough is never as good as a feast Oscar Wilde
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Old 12-01-2015, 06:22 AM   #28
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Originally Posted by di reston View Post
I doubt very much whether the small amount of harissa on the bones would make much difference to the stock. I use leftover bones too, and it's always been ok.

As a matter of interest, what do you put in your stock when you make it? I make different types of stock, mainly chicken and beef.

For the chicken, I use fresh raw hind quarters of chicken, unpeeled golden onions (about 1lb), a couple of carrots, about two sticks of celery, bay leaf, thyme and parsley stalks, salt added at the end of cooking . I simmer it for about three hours, the dog gets the chicken meat along with his crunchies,
I strain the stock and freeze it ready for use.

I make beef stock with 2 - 3 lb beef marrow bones,marrow included, which I roast in a hot oven for a couple of hours, then fill the stockpot with the usual sticks of celery, carrots, onions with skin on, herbs etc, and cook over a gentle heat for 3 - 4 hours with a good piece of beef on the bone, then strain off all the solids, give the meat to the dog (no fat), and freeze the liquid in convenient quantities.

Enough is never as good as a feast Oscar Wilde
Thanks for this welcomed post since I have been wondering whether or not to chuck out the bones. Hopefully others here will agree with what you say, i.e. that the small amount of harissa left on the bones would make no odds. I suppose my concern was whether the long simmering might cause the harissa to have an adverse effect, e.g. souring the stock?

I have to admit I know I should put veg in with the bones but rarely do - I add bayleaves and the occasional onion. I simmer for one and a half hours since I read that longer simmering is not advantageous. In future I will be baking the bones first though since I have had confirmation here that this certainly adds more flavour, i.e. not just colour.

I like your Oscar Wilde quote...he is someone I greatly admire.



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Old 12-01-2015, 08:08 AM   #29
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Smile Bones for stock

While we've been looking at meat stocks, I came across my recipe for fish stock:

2 medium onions, peeled and quartered
2 large sticks celery, cut into 3 inch lengths
2 med. carrots, cut into chunks
Fresh bay leaves, fresh thyme, fresh parsley stalks, fresh fennel stalks cut into chunks.
Fresh fish bones and heads from white any fish, crustacean shells broken into manageable pieces
1 glass dry white wine
2 quarts hot water.
1 large stockpot

Par-cook the vegetables and herbs very gently in butter in the stockpot
Stack the fish ingredients on top, and then pour over the wine and deglaze in the pan, evaporating the alcohol, then add the hot water and simmer down, reducing by one third. Season with salt and pepper, cool and put into suitable containers for the freezer. It's great for fish soups, both Mediterranean and American, and is a real flavour enhancer.


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Old 12-01-2015, 12:01 PM   #30
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We save bones from all kinds of chicken dishes for stock. We even save the bones from take out fried chicken.
At any time I have a bag full of bones to use.
If my sister had not asked for the turkey carcass, I would have enough turkey bones to make a stock.
I have some bones left and some stock left. So that should be good for the soup I plan to make.

Oh.....I also add the noodles at the very end. If they say it takes 20 minutes to cook, I check them at 10 minutes and just shut off the heat.
The continue to cook and grow in size as they sit there in the soup.

Addie.....Make sure you tell him to add only a few noodles as they can absorb all your soup if your not careful. I would portion the noodles for him. Then he can just add all of them.
This is one reason to cook the noodles on the side. I don't do it, but it makes perfect sense.
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