Rocket_J_Dawg
Sous Chef
May I ask without offending, Are either or both of you in your late 40's? My son loves Rush and most of the other groups mentioned. He is 48.
57 Carol
May I ask without offending, Are either or both of you in your late 40's? My son loves Rush and most of the other groups mentioned. He is 48.
I'm 53 and I like those bands.
Now, are we making stock or what?
As a matter of fact, to get back on topic, I have the carcass of a rotisserie chicken simmering even as I type!
I'm not saying how old I am, but old enough to have a 48 year old son! You do the math!
When you roast the chicken carcass do you strip off all the meat or is it ok to leave some on?
Mrs D is 48 as well so I can figure it out.
I remove most of the meat, but I don't get obsessive about it.
I think it's better to remove the bulk of it, because it will have no flavor after it simmers. Why waste it?
I'd remove the meat as you would if you were going to toss the bones. Any meat remaining on the bones will flavor the stock. When you make a soup where you plan to add leftover chicken, add it at the end so it just heats through. It doesn't need to be cooked with the veggies and rice or noodles, etc.
Isn't that what I said? I just don't pick at every little piece clinging to the bones.
I do pretty much the same to make stock but I also add a couple bay leaves, thyme sprigs, and parsley stems. When I stem parsley for other dishes, I put the stems in a bag in the freezer for this purpose. Why waste them?
I was agreeing with you, not trying to improve on what you said!!
...with a couple of big rocks on the lid.
Sorry, I misunderstood
Afraid it might get away?