(no subject)

[eub]

I just made chicken stock. I never made chicken stock before. I feel so l33t.

It isn't rocket cuisine ("isn't brain food"?), but I'd never tried it, and I'm a child of the boneless skinless breast generation: big gory bony chicken carcasses scare me. And to stomp on my fear with both feet, I've got a whole (1.5-lb) chicken roasting in the oven now. Wish me luck, that I may not be traumatized by this small chicken and thrown into worse terror than ever.

Hacking up chicken backs with a crummy dull knife is a bother. Next time I either get a cleaver or shop around for a permissive recipe that lets me skip that and just simmer them longer.

Comments

[mg4h.livejournal.com]

I have one of those, and it works fine for me. If it is working right, the trick is to put it in the right place - usually the thickest part of the meat, and not touching a bone, since that will make it not register right.

When I made chicken soup/stock, I just cooked it in lightly boiling water till the meat fell off the bones. Made cleanup easier as well ;)

[eub.livejournal.com]

I may have had bone issues. Probably ought to give it a calibration test anyway.