Well, I never grew up having chicken and noodles, it was one of the few things the wife could cook so I just followed her lead. It is a lot of starch with potatoes but we don't do a heaping mound in the bottom of the bowl.
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Rolled up to Wisconsin today to grab some of their beers that we don't get down here. A must stop is Tenuta's Deli in Kenosha. KC folks can imagine Red X meets Little Italy. Wooden Indian statues, cigars, incredible liquor selection, 300lb log of provolone, pinky rings. Anyway, they have my favorite hot giardiniera (pickled veg). Going to try their sauce for the first time tonight on some spaghetti.


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I've never actually made stock, but it seems like a relatively straight forward process, just throw some bones in water and boil them for a while correct?

How much stock would just one carcass make? How much water for just one carcass?

I love them over mash, its an awesome gutload for a cold day
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I wouldn't bother with just one carcass. I usually wait till I have at least 3-4. One carcass, probably a quart or so of stock. I use it all the time, so I don't really want to waste the time and energy unless I'm "stocking" up.

If you have a pressure cooker, it's super fast.

Otherwise, I brown the carcasses in the oven with a quartered unpeeled onion, a couple carrots, and a couple sticks of celery. All goes in the pot, cover with a gallon to 1.5 gallons of water, throw in some thyme, parsley, and a couple bay leaves. Some peppercorns if you like. Bring to a boil, then drop to a very low simmer (barely a bubble) and cook for 6-8 hours. Sometimes I'll finish with a big spoon of tomato paste to deepen the color.

If you prefer a lighter colored, lighter flavored stock, don't brown anything and skip the tomato paste.

This is unseasoned stock, so if you want, add salt. I prefer to leave it unseasoned, so I can adjust for whatever I'm cooking.

Double strain, then cool, and refrigerate. The next day, freeze for long-term storage.

EDIT: I like to store in 2-cup containers like you'd find at the deli. Two cups thaws perfectly in my microwave at 5 minutes.
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Thanks mang, I'll refer back to this when I get 2-3 carcasses saved up and make a smaller batch

Figure I can get that many in my freezer without hogging up all the room if I break them down real good
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Giardiniera without rolls or Italian beef?
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I went ahead and made the mashed potatoes and they have to be the best I ever had, no pic, been a bit busy. The chicken and noodles are on the stove now.



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I put it with just about anything. I had a slice of giardiniera and cheese curd pizza today that was outstanding.
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That looks down home and delicious, Buzzmeister

All those taters soaking up the chicken juice Mmm
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Thanks, it was very good. I added moar chicken stock to the mashed potatoes and they are full of flavor.

Cooking with about an arm and a half, moved furniture today for a nephew from the bottom floor of an apartment, across town, up three flights of stairs to another and pulled something in my elbow. Got an ice bag strapped to it, hope I didn't fuck something up.
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So, the Chiefs suck. What do you guy's think about brussle sprouts? I have never had them that I can recall. Wife said gross, others said smells like feet. I bought a small bag to try them out. What say you CP?
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Garlic
Bacon Grease
Cast Iron
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I just may have that, care to go into any detail?
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It's almost impossible to mess up, because sprouts are so hardy under heat.

Toss them with finely diced garlic and bacon grease [with bits of bacon included], then roast them good and hard in cast iron.

They'll char, but they won't burn, and the charring will bring the sugars out of the sprouts.

Deglaze the pan at the end with a little balsamic vinegar if you like.


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Boursin cheese is simply amazing with mashed potatoes.



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