Wednesday, October 02, 2013

CHICKEN STOCK



While the European Union and America have pretty much the same size population, Europa is still very much more fragmented and individualistic. Not a negative or positive, just an observation.
One drawback of that is that larger US consumer goods companies have a hard time breaking into this huge market. Even Wal Mart failed.
Costco has been talking about it, but no progress to date. Costco is the one company I miss most and with that, many products. Organic chicken stock, gluten free. If you know where to find it in Europe, let me know.

Until then, we make our own. Which is actually not a bad thing at all. Know your ingredients, eat at home and nobody will call you a "food terrorists" at a restaurant when you inquire about the Risotto being gluten free.....(http://www2.macleans.ca/2013/09/30/letters-gluten-free-is-just-another-example-of-the-food-terrorists-winning/)

We eat a lot of roast chicken here in France and we always freeze the carcass instead of throwing it out as we did back in Calgary. (Where we had Costco, who carried the best gluten free chicken stock. )
I think Victoria waits until she has four of them before dumping it all into our large stock pot and boils the bones for a long while. I say 6 hours or more? Not much flavoring needed, you can add spices when using the stock. Leave it sit in the fridge for a night, remove all the fat, pour into smaller containers and freeze up the soup. Makes the best Risotto and many other great dishes.



MY GO TO BRAND OF CHICKEN STOCK IN CANADA


FOUR POTS FULL OF STOCK

BEFORE AND AFTER SKIMMING THE FAT

DISPOSE THE FAT.


CHICKEN NOODLE SOUP

RISOTTO


WE EAT A LOT OF ROAST CHICKEN

DON'T THROW OUT THE CARCASS. BOIL IT FOR HALF A DAY

IN YOUR BIGGEST POT


2 comments:

Renée said...

We add to the carcass as many herbs & veggies we can find in the fridge. To keep it economical, my (former chef) hubby will save the stems off mushrooms, the stalk off oregano after he's removed the leaves, etc. Then he empties the fridge into the stock pot and lets it simmer.

It's the most flavorful stock ever! He uses it in place of water in recipes as well.

We live in Arizona, USA, but even with GF products readily available, we always make our own stock. The commercial stuff is just BLAH after having the liquid gold. :)

BTW I had no idea it was hard to find GF products in la France! I lived in Toulouse a decade ago, before I became GF, so I never encountered it. But I would have assumed that most of Europe would be ahead of us in terms of health-conscious eating. Maybe they need to translate Wheat Belly. :)

Love the blog!
Renee

H.Peter said...



Hi Renee, I am glad you enjoy the Blog.
Yes, you cannot beat home made stock.
France, sadly is behind Spain and Italy when it comes to GF stuff. But as you can see, we make do......just fine.