Recipe review Chicken Stock Powder For Food's Sake page 25

[JulieO]

I can't wait to actually try this in something now. 

I only added 20g sea salt as I prefer to add salt to what I'm cooking. 

I have filled 7 of these little containers, one will sit in the fridge to use and the other 6 have gone into the freezer to take out as needed.

I practically used up all the dried onion that I had and was wondering how dried fried shallots would go in place of?  I have a big bag of that that needs using up, so maybe I'll try that next time, I don't think it will hurt. 

[gertbysea]

Wow that looks great. I think dried fried shallots would work just fine.  Tenina has really given us  new energy to create.

 Gert

[CreamPuff63]

Went to Tenina's class tonight, and can clarify that the bones don't get ground up    bugger...

[Tenina]

Went to Tenina's class tonight, and can clarify that the bones don't get ground up    bugger...

Still chuckling…sort of in a cringey way! hahaha
PLEASE DONT MILL THE BONES of the chook….discard the bones.

xx

[Halex]

Help, have done the chciken carcass & skin, veggies still in oven.

Some are more  burning than drying.

Thought i had a packet of dried onions, none all gone, will it be OK without or should I substitute??? With what though.

H

[gertbysea]

Hally are there onions in the oven. If so don't worry. If not then you can add dried onions later. I love this recipe and made a lot and use it a lot and  a teaspoon adds so much intense flavour  to  everything. This is why Tenina is so innovative . She knows stuff about combining and flavours and getting the most out of  every ingredient.  Nothing is wasted  and all is forgiving.

You will be ok.

Gert

[Halex]

Yes Gert I have onions in the oven.

I am still not confident with this, hope it works.

H

[judydawn]

Hally, if things are burning just remove them as they do so until everything on the tray has been done and removed.  I found the onion browned the quickest so took that out, just keep an eye on things but don't take them all out until they are really dry. I'd do what Gretchen said and that is to just add the dried onions to the mix whenever you manage to get out and buy them.  

Don't worry, it will work.

[gertbysea]

It works Hally . I have done it a few times using all sorts of veggies. I think it is better than a wet stock. Just make sure all the veggies are dry dry dry. The longer the better.  These are the sort of methods good chefs use to produce the flavours ordinary  cooks cannot be bothered with.  Do not be impatient and you will be well rewarded . I love,tossing a few overripe tomatoes into the TMX with a good spoonful of  this dried stock, a  few  fresh chilies and a slug of Vodka. Bliss .

Gert

[gertbysea]

Right on JD.

Gert

[Halex]

Well its nearly all done, celery & carrot good, most onions done, just a few that are still wet looking.

Glad DH is not home yet, he would say I am not eating that

Probably will buy onions tomorrow & then add.

Thanks JD. & Gert.

H

Nxt time I make this I wont be out most f the day. Cooked roast chicken this morning & had to get on with ths whilst making chicken noodle soup & caramelised garlic paste. Garlic paste so mch easier 2nd time around, sure this stock will be too.

[gertbysea]

Do not take it out until  it is dry. Stop opening the oven and walk away. Before you go to bed turn the oven off and forget about it until morning. Honestly you young ones are so impatient.

Gert

[Halex]

Honestly you young ones are so impatient.

Love the ref to "young"

OK, do i leave the chicken skin & bits of meat in the oven overnight, its chicken.

H

[gertbysea]

So long as they are dry dry dry which they will be if you stop opening the oven door daughter.

Mummy gert

[Halex]

Ok mum, going to get fresh baking paper and leave them all in.

Concerned that we might sick with the chicken not being in fridge overnight.

H