Bone broth

[jennyjj01]

I suppose feeding children dumplings would involve the social services these days pure uncomplex carbohydrates.

Send them round little lad loves them so died daddy.... Steak kidney thick gravey mmmmmmm

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Not that it's easy to get kidney unless you go to a proper butchers shop

I wonder if we are thinking of different dumplings. Is YA referring to what we (from the Midlands) call steak and kidney pud.?

[Yorkshire Andy]

I suppose feeding children dumplings would involve the social services these days pure uncomplex carbohydrates.

Send them round little lad loves them so died daddy.... Steak kidney thick gravey mmmmmmm

68fced9811ae782683358ced318d2db3--yves-saint-laurent-polyvore.jpg

Not that it's easy to get kidney unless you go to a proper butchers shop

I wonder if we are thinking of different dumplings. Is YA referring to what we (from the Midlands) call steak and kidney pud.?

No dumplings flour suet and water. Made into lumps and floated in the gravey ) stew then crisped off under the grill not suet pastry (although if there's a pudding going )



Next up decent sausages, liver and onions all fried them simmered in gravy and mash with a few peas

[jennyjj01]

OK, folks. I'm giving it a go, on the super cheapskate mode.

Waste not, want not.

To explain. Tonight's meal is a sweet and sour chicken made with a miserly 6 chicken thighs. I buy the thighs bone in and skin on for £2.69 a kilo from lidl. Hardly lean, but cheap as chips.....

I pare out the skin and bones myself and usually discard those bits. And there's plenty of skin, bones and gristle.

Anyhow, tonight, I set the skin and bones and gristle aside and went at it with a meat cleaver. Browned it a bit in a frying pan. Then popped that road kill into a medium pan with half a small onion, a bayleaf and some pepper. Covered with plenty of water. Brought it to a rapid boil and then set it to simmer on low. I'm going to simmer it on low for four hours and see what I get. I anticipate some fat from the skin.

It'll just be sieved unless anyone shouts out instructions tonight

Work in progress.

[GillyBee]

I have done that with chicken back in the days when we could still eat it. A sieve works well. And you can pick out any meat scraps by hand to add back in. If you cook long enough or pressure cook, the bones will go soft and melt into mush which could be eaten in a pinch although we never went that far.
Dumpings here are the same as YA's flour and suet. We add mixed herbs.
Growing up herbs were a "no no". I had a reputation n the family as a teenager for a stonking bacon and egg flan. No one knew I added thyme when frying the bacon and then removed it before the green bits gave the game away.

[steptoe]

See gilly a person after me own heart , the good old chicken carcass stew lol i just made another tonight as we get 4 days out of a chicken , i do like to do dumplings but right now i am struggling to eat anything solid again so i don't make them but yes the wife and i love a herb dumpling well 2 as i make small ones 4 in the pan and omg yum , i am when the body allows goingto tyr and make a bacon onion dumping 2 large ones with mash taters and some gravy and veg but not sure when .
I was going to do some pictures of doing the chicken carcass boil down but i figure if jen see's it and shows her taste panel they will be put off lol .

I have put fresh leek in and onion to flavour some fresh carrot and a little sage and parsley to peep it up a little , i wonder if we should all write a cookery book and show these so called ponsey chefs a thing or 2 about real home cooked food .

@jen i get the cheap thighs to from farm food i sometimes boil them down from frozen then bone out and trim grizzle and then throw them in to a pan of sweet and sour sauce let them finish cooking in there on the hob and do rice and rice noodles and well then plate up , i can tell you jen i also love to do the chicken the same way and then pop in a pyrex dish with the sauce and some extra chopped sweet peppers lid on in the oven or a slow cooker , i got the idea from a lady at our old allotments she hubby was spainish and we went to dinner once omg she did it all on the hob but in a crockpot we went in like the bisto kids lol

[jennyjj01]

I was going to do some pictures of doing the chicken carcass boil down but i figure if jen see's it and shows her taste panel they will be put off lol .

I wish I could capture and convey the smell. I feel the urge to dip some crusty bread in.
2 1/2 hours in, I stirred and broke it up with a fork. It looks and smells like quite a flavoursome stock.
I have a confession to make. While cooking the flesh for the sweet and sour, some of it got burned. I put the less burned bits in the broth, too.

i wonder if we should all write a cookery book and show these so called ponsey chefs a thing or 2 about real home cooked food .

I was thinking of building a web site. Even bought a couple of domains.

@jen i get the cheap thighs to from farm food i sometimes boil them down from frozen then bone out and trim grizzle and then throw them in to a pan of sweet and sour sauce let them finish cooking in there on the hob and do rice and rice noodles and well then plate up , i can tell you jen i also love to do the chicken the same way and then pop in a pyrex dish with the sauce and some extra chopped sweet peppers lid on in the oven or a slow cooker...

My sweet and sour is done on the hob: augmented Uncle Ben's. I do intend to migrate as much of my cooking as possible to crock pot and thermal 'haybox' cooker, when I get it made.
Must check out farmfoods. Today it was lidl, where chicken flesh was >£6 / kilo and progressively cheaper with more bones and skin. Used to buy thigh fillets, but even they are getting silly money. The waste from these bone-in thighs (£2.59/kilo) is a bit bad, but if the broth redeems that, then that's how I'll go.
Never thought of boiling the meat off rather than filleting it off.

I think I'll post my friend's jeera chicken recipe. The ultimate bone-in chicken meal.

[steptoe]

Oh jen please do the jerk chicken , i love bbq food when it gets a little burnt omg the flavour of woodsmoke on it , we have a gas bbq and that just does not cook like a real bbq over wood , i will say boiling the chicken off the bone came to light with the pressure cooker i threw in the 8 fillets once when niece came and well fussy no bone so i pressure cooked it then took it out it was well cooked by then the bon just fell out i just trim off any little bits make them tidy then pop in the pan of sweet and sour omg it is so easy like thta , but like you i am determined to use the halogen and slow cooker more as i get so mad if madam puts the cooker on the oven for 2 jackets .

I know when we were flush and power cheaper but now we have to watch , i have never tried a haybox i saw that on wartime farm but never tried as i like the slow cooker for the amount of power it uses .

Have you ever watch the ch4 show the allotment , not the comedy show it is a 3 dvd set about gettign and allotment and also on growing tips and tricks if not i have some spare copies i think i can post out

[GeeGee]

Jenny i would subscribe to any website you set up with those brilliant pics and descriptions you are posting
I've often attempted to boil down the carcass and its been ok ish I now realise I'm not leaving it long enough
Thank you
And yes I agree aldi rounds are no match
Like cardboard on the outside
I do like their digestives though

[jennyjj01]

Jenny i would subscribe to any website you set up with those brilliant pics and descriptions you are posting
I've often attempted to boil down the carcass and its been ok ish I now realise I'm not leaving it long enough
Thank you
And yes I agree aldi rounds are no match
Like cardboard on the outside
I do like their digestives though

Four and a half hours of very gentle simmering, now sieved, it's done. Amazing how much meat it liberated from those useless bits of bone. I nibbled on some.
End result is about 400ml of very rich stock. As expected there's a thick 2cm oily layer. I've jarred it up and popped it in the fridge. I MIGHT discard the pure fat or I might try to fry with it. Will taste it in earnest tomorrow with just some bread.
I wonder how much electricity it used. Slow cooker next time.
Next morning, the fat/jelly layer had not set. I think I'll discard the top layers.

[steptoe]

good work jen but yes slow cooker is good or a pressure cooker , it is all about getting the best out of every bit we eat these days .
I am trying to look at many ways to save on the food we use as i get mad with waste we lost a whole hand of bananas the other day from morrisons not sure why but bananas do not last these days and that stupid tape they wrap them in is a joke it peels the skin off ,i rememeber ffyes coming in boxes we just pulled a hand out but hey ho , next time banana browines it is or banana flapjacks

Also jen if you take the fat off and get left with a jelly stock think just how many of the little jelly stock pot things you have there