Subj : Re: Chick'n To : Ruth Haffly From : Dave Drum Date : Sat Jun 29 2024 06:22:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> The main thing I liked was it was easy to get in and out of and the DD> controls, knobs and buttons "fit" me and were right where I expected DD> them to be. Some engineer or engineer team did their homework on the DD> ergonomics of the driver's position. RH> We needed something fast after our accident in December, 2016. This was RH> available, also had the bed cover which was needed. The F-150 came with RH> a bed cover but Steve found a cap on Craig's List (person wanted a bed RH> cover) so some Yankee trading made both parties happy. I've never had (nor wanted) a bed cover. Or, for thst matter, a topper. My brother had a pickup with a hard bed cover that raised up like the hood of a car. It made getting at stuff up near the cab an occasion for strong language and a bad attitude. Bv)= 8----- JUMP SHIFT ----->8 RH> Never tried it or seen it on the menu. Our favorite way to do leg RH> quarters is to marinade them in an adaptation of the Cornell sauce, RH> then grill. DD> I just scored a 10# bag at Humphrey's. They're in the crockpots DD> cooking down - to be separated into shredded chicken, bones, broth and DD> skin. The broth will be chilled and the fat reserved as "schmaltz". DD> The bones and skin will go into the freezer for next timw I make a DD> batch of stock. The "shreddies" will get bundled and sucky bagged in DD> reasonable sized bits for later meals. RH> Sounds good; I try to keep home made chicken stock on hand. Last bits RH> of rotisserie chicken usually get cooked down and stock saved for soup RH> or times I need broth. DD> This works for any sort of bird ....... DD> Title: Homemade Turkey Stock DD> Categories: Poultry, Vegetables, Herbs, Soups DD> Servings: 7 pints RH> I generally use water, a bit of salt and Bragg's Seasoning (similar to RH> Mrs. Dash). After the carcass is simmered for a bit, I'll cool it to RH> where it can be deboned. If I'm making chicken soup, I'll add some RH> turmeric at that time but not if I just want the stock. Do you add the flesh back into the stockpot? Or save and freeze it for use down the road? If I'm doing leg quarters I reserve the skin to one side to add to the stock after I strain out the bones and veg. Let it come back to temperature then blend it with the immersion blender for a very "rich" stock. Another use for chicken skin(s) ........ MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Schmaltz & Gribenes Categories: Five, Poultry, Vegetables Yield: 2 Cups 3/4 lb Chicken skin & fat; diced 1/4 ts Salt 1/2 md Onion; peeled, in 1/4" - slices (opt) In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges. Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned. Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate. TIP: If you'd rather make the schmaltz in the oven (less splatter), skip the water, spread salted skin and fat on a baking sheet, and bake @ 350ºF/175ºC, stirring every 10 minutes. Add onion after 15 minutes. The timing will be about the same for both methods. By: Melissa Clark Yield: 1/2 cup schmaltz, 2 cups gribenes RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... "Nothing says holidays like a cheese log." -- Ellen DeGeneres --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .