Text 1060, 39 rader
Skriven 2006-05-02 19:29:01 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1003 av Dale Shipp (1:261/1466.0)
Ärende: Re: Tobacco Chicken 472
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*** Quoting Dale Shipp from a message to Carol Shenkenberger ***

 CS> LOL!  But then, do you normally use garlic by the clove like most USA
 CS> folks  do? I use it by the 1/4 cup or more.  If it helps to 

DS>    We rarely use only one clove in any recipe -- but never have used a
DS>    much as 1/4 cup.

If it helps, the local version is milder.  I suspect my use has gone up to
reduce sodium flavors yet I am at 1/4 less strong at what I get?

 CS> bones' and  experiment with broths.  The result if using mostly chicken
 CS> skin is a very fatty broth that I have to defat in the 
 CS> fridge (50% loss?) but the end after that is really good.  
 CS> I know this isnt your cooking style, but then I'm always 
 CS> looking about for something new to try and have that extra 
 CS> baby crockpot to try it in so this isnt all that odd.

DS>    We do something similar when we get a whole roasted chicken from BJ
DS>    The first day, I peel of the skin and put the picked over bones int
DS>    a pot with a little celery, carrot and onion and let it simmer.
DS>    Then when we have the rest of the chicken meat over the next day or
DS>    two, that broth turns into gravy.

 CS> The clarified fat that i generally get rid of, is pretty 
 CS> much 'shmaltz' or jewish cookery fat.


DS>   The fat that comes to the top when you cool the broth is sort of the
DS>   same thing as schmaltz.  I think that Dave Sacerdote regularly makes
DS>   it by rendering the fat out of raw chicken skin in a skillet -- with
DS>   the delicious side product of crisp chicken skin.

Tis the same then as far as I can tell.  I find pork fat rulz~!

                                       xxcarol

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