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Message
1
Posted on 1/7/14 at 8:52 am to TigerWise
Posted on 1/7/14 at 8:53 am to andouille
quote:
I don't add the veggies, salt or pepper to my stock, I add it to the soup I make out of it, I feel it gives me more control. But I understand the other point of view.
I've been preaching this on this board for a few years. My stocks are as basic as you can get. Sometimes I'll add peppercorns, but that's it. I'll flavor the actual dish with veggies, seasonings, etc. at time of cooking.
It's crazy to add the Trinity to make a stock, then turn around and cook with the Trinity again when you're making the dish. The obvious exception is a veggie stock.
Posted on 1/7/14 at 9:22 am to CHEDBALLZ
quote:
a whole chicken ... cost $6.13
A few weeks back, The wife and I decided that a rotisserie chicken at Sam's was cheaper than an uncooked chicken at Sam's.
At least that day it was.
I like to make broth with the remainders, too (as someone up above me said). Actually I usually make chicken broth cooked Basmati rice with it.
This post was edited on 1/7/14 at 9:23 am
Posted on 1/7/14 at 9:28 am to Rohan2Reed
Mayonnaise is gross
Posted on 1/7/14 at 9:38 am to andouille
Seems to me it would cost you 38 cents. Not free
Posted on 1/7/14 at 11:06 am to oilmanNO
quote:
WIt's crazy to add the Trinity to make a stock, then turn around and cook with the Trinity again when you're making the dish. The obvious exception is a veggie stock.
That's the way I figure it.
Posted on 1/7/14 at 11:10 am to Martini
Am I the only person who finds stock made from rotisserie chickens overly salty and not worth the trouble? Most supermarket/club store roasted chickens are coated with some seasoning blend, and the stock resulting from the carcass always tastes "off" to me. Would rather get some necks, backs, n wings, roast a little while in the oven, then make stock. I get to control the salt level and seasonings.
Posted on 1/7/14 at 11:11 am to BugAC
quote:
Where are you buying your chickens from, Whole Foods? There is no way a rotisserie chicken is cheaper than a raw chicken.
At Rouses, the rotisserie and raw chickens are pretty much the same price, unless raw chickens are on sale. Somewhere around $5-$6. I load up when they're on sale. And that's the cheap whole raw chickens. They have some that are $10.
Posted on 1/7/14 at 11:54 am to BottomlandBrew
quote:
the rotisserie and raw chickens are pretty much the same price
Same here. The cooked might be $1 more, but after I spend the time to prepare it and using the oven, the overall is probably the same.
Posted on 1/7/14 at 12:37 pm to BayouBlitz
quote:
It's crazy to add the Trinity to make a stock, then turn around and cook with the Trinity again when you're making the dish. The obvious exception is a veggie stock.
I don't necessarily think it's crazy. I'll typically add some onions, celery and a few other items, give or take (depending on what I plan on using it for). I think it adds to the flavor, but your mileage may vary.
Posted on 1/7/14 at 2:16 pm to BayouBlitz
quote:I agree, and only use mirepoix.
It's crazy to add the Trinity to make a stock
Posted on 1/7/14 at 2:25 pm to Degas
quote:
use mirepoix
yep.
Posted on 1/7/14 at 2:27 pm to andouille
Solid economics post.
Posted on 1/7/14 at 2:33 pm to hungryone
quote:
Am I the only person who finds stock made from rotisserie chickens overly salty and not worth the trouble? Most supermarket/club store roasted chickens are coated with some seasoning blend, and the stock resulting from the carcass always tastes "off" to me.
Much prefer raw whole chicken for stock. JMO though everyone is different
Posted on 1/7/14 at 2:45 pm to andouille
quote:
I don't add the veggies, salt or pepper to my stock, I add it to the soup I make out of it, I feel it gives me more control. But I understand the other point of view.
I just add peanut butter.
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