Chicken Stock Concentrate

[jakodai]

Judy, sorry I'm having a bit of 'blonde' day and I couldn't really follow your post, can you please clarify which one you preferred...?

[judydawn]

  I knew what I meant jakodai, sorry I have now made it clearer on my last posting.  Tenina's is my favourite.

[jakodai]

That's OK, Judy - I'm much the same. My brain is normally going a million miles an hour, and my fingers struggle to catch up. Thank you for clarifying... :-)

[HARPER]

Is there a recipe for that on here somewhere?

[judydawn]

No unfortunately Harper but check out Tenina's book here.
Mothers' Day is coming up, perhaps you can put it on your wish list   It is a great book, a must have for Thermomix owners.

[Lilli33]

Hey JD, an just about to make the dry powder from FFS. She doesn't mention whether I take the meat off and just dry out the carcass and the skin ( plus vege) but she later says take as much flesh from the carcass... As in the bits that are left, or do I add the whole carcass with flesh and remove skin...?

I'll add my Veges now too? Confused.

[judydawn]

I just break up a roasted chicken carcass after having kept the skin for the stock powder and taking off most of the meat Lilli. You place the vegies in and around the carcass and skin - try not to pile them up too much, the flatter the better.  I keep an eye on things and remove anything that is completely dry and isn't getting too burnt.  The onion will brown and dry up first so remove anything from the tray as you find they are dry enough otherwise things will burn and the end product will taste burnt and not be a success.  I find there isn't any meat to speak of to remove from the carcass at the end but if you've left meat on it, remove that and blitz it when the recipe says. DO NOT mince the bones.  I keep mine in the freezer.  Hope this helps.

[Lilli33]

Ok. So I do remove 'most' of the meat.

[Lilli33]

Thanks JD. Will remove Veges as I go. Not sure what I do with the carcass. Is the chicken flav from the skin and residual meat?

[judydawn]

Lilli, my carcass is usually one from a chicken I have either roasted or steamed myself and I tend to remove all the meat for us to eat. Why the carcass is roasted is not that clear to me - last time I didn't even bother looking for any meat on it but I suppose if you do leave a bit on it for this purpose, it is mainly the meat and skin plus the flavour of the roasted, dried vegies and other additions which give it the lovely flavour.  My second batch was better than my first - I think it takes a while to work this method out and it is quite time consuming, maybe a couple of hours to dry everything out so you are continually opening the oven door to check that things aren't burning.

[Lilli33]

Thanks JD. I bought a small roast chook yest for $5.95 or something. Took off loosely the meat, so there was still a bit there on purpose and I dried out a little extra. Once I had the skin onion and whatever other stuff was dry. I minced it all and put it back in. This helped speed it up as it was all small and the same iykwim. Turned out great. Looks like bought stuff but I know exactly what's there.

The juice from the bottom of the bag I even reduced in the oven then poured it over the shredded vege to dry out on them. ended up with 415 gms. Must have dried less vege than you JD but that's heaps!!! I was wrapped!