Cooking Cheap

I’ll try to do better this time. That first batch tasted a little off because the bird was overcooked (nearly burned) and in the freezer too long and I didn’t skim it until well after I should have. This time the bird was not overcooked and was only in the freezer for 8 days.

1 chicken carcass. 2 celery stalks, 2 carrots, 1 onion, 2, bay leaves, 1 tsp black pepper corns, 1tsp dried time and about the in dried parsely. Cold water to cover plus some more and bring it to simmer on me low heat (that takes a long time). The cold water, slow temp rise is what AB says is best. I shall find out.

It’s been on very low simmer for an hour and there is nothing to skim. How delightful. Smells right too. Two+ hours later, no foam, smells good, looks good. But it’s not finished. I can’t tell you how I know that but its not done yet.

I think that the foam is from the skin and a hard boil. I fished out most of the skin and transfered the stuff to another pot by way of a fine mesh strainer. Not fine enough to get all the bits. I that did three times. Now I think I’m supposed to boil it to the thickness I want. I added 2 tsp salt.

I predict the bits left will foam at a high boil. I predict I shouldn’t predict. No it’s not perfectly clear but it tastes good and still no foam to skim. It’s too thin so I’m going to boil it some more.