Does this belong on the Soup board or on P&M?

[servant_of_dog]

I was looking up chicken soup recipes on allrecipes, and detoured over to their "Making Chicken Stock" article, which explains very simply how to make (duh.) chicken stock.
After the article, there is a lengthy list of reader comments, which are both generally either more interesting or more amusing by far than the article.
Here's my favorite:

JIT1950
Mar. 13, 2010 10:26 am
I never heard of just baking the chicken caucus before. I'm wondering if the caucus is enough for a hearty tasting chicken stock? I'm going to try it and let you all know which method is more chicken flavored. I love this web site for cooking. Keep the great recipes coming!

I suspect this poster was probably a victim of phonetics-meets-spell check, but it really struck me as funny.
Here's a link to the article and comments: allrecipes.com/HowTo/Making-Chicken-Stock/Detail.aspx

I also like that two of the first 4 or so posters missed that the article states that the recipe makes 2 quarts.

[DebMD (banned)]

Was it Chicken couscous that was meant???

I jus' loves me som' chikin ;D

[DebMD (banned)]

::Does this belong on the Soup board or on P&M?::

There's a subsection of this board for food recipes and from what I've heard P+M maybe more into food fights.

[Apple]

servent-of-dog... That's funny! I'm guessing to get the caucus from carcass they probably come from somewhere where they don't pronounce the "R"s. Hmmm...bake them or boil them?? They'll be baked anyway if they all go to hell, right?

[verrip1]

They might have meant 'cock us'.

[servant_of_dog]

They might have meant 'cock us'.

You know, reading through the reader responses, they very well could have...people are doing some weird things with chicken.

I figured "caucus" was the first suggestion to fix "carcus".
Back to soup research!

[Apple]

Feb 5, 2011 14:38:49 GMT -5 verrip1 said:

They might have meant 'cock us'.

No, that's just your guns talking to you again

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

I'm pretty sure the responder meant to say "carcass", but it's intersting they'd use the terms "caucus" and "stock" in the same sentence. - two Political & Market terms---

[TD2K]

The carcass of the stock market?

[servant_of_dog]

This is also a reply to the chicken stock article/instructions. This one puzzles me:

MIZZ_D
Mar. 3, 2010 8:39 am
Thank you for this tutorial. As a person who no longer eats meat, I went through a lot of canned, boxed chicken broth. This will be a lot cheaper, safer and I can tailor the seaonings to my personal taste!

If this makes sense to anyone, please, please explain how.

[Apple]

Hmmmm.... So meat is bad but the juices from a chicken carcass is good? I don't know--maybe they can't eat solid foods anymore. Or they are just stupid. I think my vote is for stupid

[verrip1]

They should have roasted the bones and the fat first. Filter and freeze the schmaltz, unless you already have enough. Then put the rest into the stock pot. And add some garlic.

[servant_of_dog]

Hmmmm.... So meat is bad but the juices from a chicken carcass is good? I don't know--maybe they can't eat solid foods anymore. Or they are just stupid.

LOL apple! I finally reasoned it out to "toothless?", too, but it's still weird; what does Mizz_D do with the meat part of the chicken, and how is this all really cheaper than boxed broth?

I think I've found a good recipe for chicken wild rice soup. I'll post it over on the soup board if it works out the way I'm hoping.

[servant_of_dog]

They should have roasted the bones and the fat first. Filter and freeze the schmaltz, unless you already have enough. Then put the rest into the stock pot. And add some garlic.

I roasted the bones and fat along with the chicken and had supper.
I then re-roasted teh bones and fat because I feel the need to cook a chicken to the point of sterilization that the Health Department would approve if I used the chicken as a countertop to prepare other food. (I recently got a meat thermometer, but as far as I'm concerned, it only works for beef, pork, and lamb. Chickens are a-holes and Will poison you.)
Then I ate its arms and legs (drumsticks only), and gave some schmaltz to the pets, since I didn't feel like making gravy.

Then I carved off the remaining white meat and froze that, broke the thighs off the carcass, and put the thighs and the body in the stock-pot with celery, onion, garlic, rosemary, black pepper and all of the chicken skin with all of the roasting seasoning still attached.

Simmered medium then low then medium (I had to go out to dinner, but then came back) for 8 hours, strained and is cooling.
I'll let you know how it turns out.

ETA: I forgot to mention that simmering, rather than boiling the holy hell out of the carcass eliminates that icky fat-froth around the edge of the pot. I bet everyone else figured that out before I did though...
Okay, this needs to get moved now.

(for real I welcome advice on cooking)

[Opti]

Feb 5, 2011 15:23:25 GMT -5 servant_of_dog said:

This is also a reply to the chicken stock article/instructions. This one puzzles me:

MIZZ_D
Mar. 3, 2010 8:39 am
Thank you for this tutorial. As a person who no longer eats meat, I went through a lot of canned, boxed chicken broth. This will be a lot cheaper, safer and I can tailor the seaonings to my personal taste!

If this makes sense to anyone, please, please explain how.

Some people choose to define meat as meaning red meat or red meat and pork. To them chicken, turkey and other poultry isn't "meat".
Or maybe to them drinking meat byproducts is OK. LOL.

[Apple]

LMAO, I think every time I use chicken broth from now on "drinking meat byproducts" is going to pop up in my head