"...carefully selected meats, herbs & spices are gently simmered into a concentrated litttle pot".
Ingredients - ".......Chicken fat 1.8%.......!.
Convinced??
Quote from: tim on January 23, 2009, 16:00:02
"...carefully selected meats, herbs & spices are gently simmered into a concentrated litttle pot".
Ingredients - ".......Chicken fat 1.8%.......!.
Convinced??
Nah..........my favourite remains Kallo 'Just Boullion' stock cubes if I haven't got fresh....they are getting harder to find now as most stores only do their bottled (naturally much more expensive) versions, but I did do a special trip to Morrisons to get a load before Christmas!
I can expand on that Tim, courtesy of Ocado...
'Water, Salt, Vegetable Fats and Oils, Sugar, Yeast Extract, Vegetables in varying proportions [Carrots, Leek, Onion], Chicken Fat (1.8%), Flavourings (contains Mustard), Thickeners (Xanthan Gum, Locust Bean Gum), Garlic, Pepper, Parsley, Chicken Powder (0.25%), Colour (Burnt Sugar Caramel), Maltodextrin, Rosemary Extract.'
The Knorr cubes...
'Salt, Potato Starch, Vegetable Oil, Yeast Extract, Chicken Fat (3%), Chicken Powder (1.5%), Spices (Tumeric, Pepper, Celery Seed), Flavourings, Onions, Herbs (Parsley, Tarragon), Citric Acid, Caramelised Sugar, Maltodextrin, Spice extracts (contains celery).'
What on earth his chicken powder ???
Vaporised chickens? :-\
There is a brief description of chicken powder here.
http://www.ecvv.com/product/vp1660818/Chicken-Powder.html
Barnie - yes. I only extracted the iffy bit!
Deb - like this?
"Concentrated juice from chicken bones and meat (35%), Maltodextrin, Glucose syrup, Chicken fat (9%), Natural flavourings, Salt, Lactose, Yeast extract, Vegetable concentrate (carrot, onion), Rice starch, Garlic powder".
Now that's REALLY REAL!!
just bought a 14ltr stock pot
can't beat making your own eh!
To Deb P there still on sale in Sainsburys at the moment. If you get stuck e mail me your address and I'll send you some.
I can't visualise 14 ltrs. How you going to lift it of the cooker Wilko
I read this as 'Knorr Chicken Stockport' and was intrigued at the connection ;D
Quote from: Baccy Man on January 23, 2009, 18:28:06
There is a brief description of chicken powder here.
http://www.ecvv.com/product/vp1660818/Chicken-Powder.html
I'm guessing that's translated from Chinese....... ;D ;D
Quote from: Baccy Man on January 23, 2009, 18:28:06
There is a brief description of chicken powder here.
http://www.ecvv.com/product/vp1660818/Chicken-Powder.html
Scarily industrial sounding...
I starting using Kallo organic chicken stock a while ago. I feel happier using them.
Ingredients:~
natural flavouring. Sea salt,yeast extract, corn starch, vegetable fat, chicken fat 6%, chicken meat 5%, onion, caramalised sugar, celery, turmeric, herbs (parsley,rosemary and thyme), garlic,
Duke
Quote from: Duke Ellington on January 26, 2009, 16:59:13
Ingredients:~
natural flavouring. Sea salt,yeast extract, corn starch, vegetable fat, chicken fat 6%, chicken meat 5%, onion, caramalised sugar, celery, turmeric, herbs (parsley,rosemary and thyme), garlic,
Duke
'sea salt'?? come on folks!! salt is.......NaCl... anything else added are impurities and should be reported if not listed on the packaging, thus; 'sea salt is the same as any other salt, apart from the jolly picture of the sea on the packet !! ;D ;D ;D ;D
If you look at the packets of cooking salt in shops Tonybloke, you will find that apart from sodium chloride, there is an 'anti-caking agent' aka sodium hexacyanoferrate II.
I'll stick with sea salt where the only ingredient is sodium chloride ;D
valmarg
I was using Knorr Stock Pots and pleased with them. I also have Just Boillion stock cubes. What do you all recommend I use if I don't have chicken bones to boil up for stock? any advice would be appreciated.
Well, you could buy a pack of chicken wings from your supermarket. Put the wings in a pot, cover with water, sprinkle with salt and place over a lowish heat. When the scum starts to form on the water, skim off. After a while add bay leaves. After that add vegetables, ie onions, celery, leeks carrots, parsnips, shallots (anything you have that will enhance the flavour of the stock).
Simmer on a very low light until the vegetables are cooked. Tip the stock and veg into a colander lined with muslin.
Hey presto - chicken stock.
valmarg
Valmarg I like your idea because chicken wings are so cheap :D
If you have a pressure cooker stock can be made in it very quickly (around 10 mins with a cooked carcass.)
Break up the carcass~place in the cooker along with any pieces of chicken meat. Add one sliced onion, carrot, celery 2 bay leaves add some pepper corns add 2 pints of water. Bring to the boil, remove scum.
Close the lid of your pressure cooker bring to pressure and cook for 10 mins
Strain skim off the fat adjust seasoning.
If freezing you can add half the amount of water and just add more when you use it for cooking. (it saves space in your freezer)
Duke
I've started making stock with a slow cooker because it's very hard to get a simmer on gas in a kitchen when the cooker's near an outside door. Comes out nice and clear.
We keep a good supply of stock in 1 pint containers in the freezer, regularly making the stock when we have a carcass. I never use bought stock or cubes.
I always use our largest saucepan, from which we get about 4 pints a time of good strong stock. But looking on Amazon at stockpots - about half of them give the measurements in cms. What use is that, when they don't say how tall the pot is? At least the other half give the capacity as well.
:-\ :-\ :-\ :-\ :-\
Chicken wings? Yes - but don't discard afterwards - in your fingers!!
Thanks for the info. although I did know how to make stock, but me being a kind of lazy s** in the kitchen was wondering what bought stock cubes I could use. You are all such clever cooks see, what about us lazy ones.
Someone managed to put me off Bisto for thickening my stews. I don't really know whats wrong with Bisto powder or Cornflour but a comment was passed about that as well. After being a housewife for 40 odd years I am beginning to wonder where I am going wrong???
Speaking of scarily-industrial-looking:
http://www.ecvv.com/product/vp1201736/Hydrolyzed-Animal-Protein-TA03.html
Bleeeccccchhhhh!
We make our own chicken stock, it's sacrilege to throw the bones away. :D
Speaking of salt, any free-flowing salt has anti-caking agents in it, of various kinds, and to me, they all taste disgusting. It's quite surprising if you do a taste test between a free-flowing salt and a pure salt. The first tastes bitter, and the latter almost sweet in comparison.
Mind you, it also varies for the individual. Potassium chloride, which they use in the low-sodium salts, tastes fine to 25% of people, mildly bitter to 50%, and absolutely foul to the remaining 25%. As in, spit-it-out-and-rinse-your-mouth disgusting, which is my experience! So I stick to rock or sea salt in a grinder.
I can't for the life of me see what's wrong with cornflour to thicken a stew?
Oh lordy, that Chinese industrial food products site is scary.
'Sheep Meat Cream
sheep meat cream is made from fresh goat meat, the material make fragrance by maillard reaction with reducing sugar and kinds of amino acid after biological enzymolysis, and through taste improving and flavor adjust by nature spice. The product has a pure sheep meat stew flavor, mellow and thick, and long. It is the best ingredient for instant noodles, cooking, quick-freezing food, puffed food and etc. '
:o
Quote from: tim on January 27, 2009, 13:19:09
Chicken wings? Yes - but don't discard afterwards - in your fingers!!
OH's treat, with a dollop of hoi sin sauce. ;D
valmarg
Cornflour, yes - or Potatoes or Beans?