Don't throw out those chicken trimmings!

foamheart · Oct 31, 2013

Disco this reminds me of one of my favorite childhood stories about "Stone Soup".

The nicest thing about soup is the perfume it gives to the house, no the home, cause it makes even a house smell like a home.

To me its one of those smells like boiling mustard greens, chicken & dumplins, spiced pumpkin pies, etc etc....

Thanks for sharing.

disco · Oct 31, 2013

Foamheart said:
Disco this reminds me of one of my favorite childhood stories about "Stone Soup".

The nicest thing about soup is the perfume it gives to the house, no the home, cause it makes even a house smell like a home.

To me its one of those smells like boiling mustard greens, chicken & dumplins, spiced pumpkin pies, etc etc....

Thanks for sharing.

Thanks, Foamheart.

It is amazing how smells, tastes and family all blend together and make us feel good! I know exactly what you mean but for me the smells are caramel fudge, mulligan stew, roast chicken, etc

GaryHibbert · Oct 31, 2013

Hey Foamheart

Mustard greens are not something we get up here. Just exactly what are they? I love swiss chard, spinach tops and all other boiled greens served up with butter, vinagre, salt and pepper.

Gary

foamheart · Oct 31, 2013

In the south its just greens, turnips, collards, mustard, Swiss chard, kale. next time you cook fresh greens, clean and stem, ruff chop, large pot with a little water, 2 slices of good bacon to Cris cross the top. Now the secret ingredient........ 1/2 t. of sugar. It kills all the bitter of the greens. You can't taste it. Without the bit of sugar, its the dark ages and you are eating grass.

They also make a wonderful wilted salad with bacon bits and a hot mustard vinaigrette. Oh my word!

They are all just weeds and grasses we have learned we can eat.

Oh and baby spinach...... creamed. Turnip greens with boiled eggs, did I mention Dandiloins the weeds? Collards are like Mustard greens only milder....

Louisiana actually has a Z'herbes gumbo made with just greens, its a norm for Thursday before the Good Friday fast before Easter. Some stories say its for good Friday 'cause its meatless, but they are always cooked with some ham, sausage, andouille so the coonass usually have it on Thursday. You'd be amazed the depth some little old ladies can coax out of weeds.

LOL.. I forgot, no matter how clean greens look, always wash 'em, I don't know where they hide all that dirt.

disco · Oct 31, 2013

GaryHibbert said:
Hey Foamheart

Mustard greens are not something we get up here. Just exactly what are they? I love swiss chard, spinach tops and all other boiled greens served up with butter, vinagre, salt and pepper.

Gary

If I may be so bold, mustard greens are a green that is cooked like chard but has a great sharp taste. I can even grow them on this mountain in Canada. If you like kale and spinach you will love mustard greens. We rarely see them in the supermarket but seeds to grow your own are easily found in garden centres.

snorkelinggirl · Nov 4, 2013

Hi Disco,

Sorry I missed this when you first posted it. I love this kind of cooking....using up odds and ends, taking advantage of all parts and bits of an animal, and coming out with something delicious!

Your pictures and explanation are awesome. Thanks for a great post!
Clarissa

disco · Nov 4, 2013

SnorkelingGirl said:
Hi Disco,

Sorry I missed this when you first posted it. I love this kind of cooking....using up odds and ends, taking advantage of all parts and bits of an animal, and coming out with something delicious!

Your pictures and explanation are awesome. Thanks for a great post!
Clarissa

Har! I keep telling my wife I eat better than anybody I know. She says I just love food. I have a buddy who only makes it to where I live a few times a year. He says my leftovers are better than his meals.

As a smoker, you know that good food is about care, preparation and experimentation. "Fast" and "Convenience" food is for ruining your palate!

So, thanks for your kind words and thanks for your posts. I love them.

Disco

yotzee · Nov 5, 2013

Don't forget the necks!

I also make stock from cooked carcasses picked clean of the meat

disco · Nov 5, 2013

Yotzee said:
Don't forget the necks!

I also make stock from cooked carcasses picked clean of the meat

Amen on both but I often use the necks when I am cooking the chicken to made a cup or two of broth for gravy. As for carcasses, I find they make better broth if you use them as soon as possible after cooking the bird.

I just did a turkey dinner and the Turkey Barley soup is excellent!

Disco

yotzee · Nov 5, 2013

Disco said:
Amen on both but I often use the necks when I am cooking the chicken to made a cup or two of broth for gravy. As for carcasses, I find they make better broth if you use them as soon as possible after cooking the bird.

I just did a turkey dinner and the Turkey Barley soup is excellent!

Disco

Oh yeah, I usually use them in the next day or 2. Never froze them.

My mom always made her turkey gravy with the neck. That's how I learned it.

The first time I made Turkey Soup I used the first turkey I made to make a broth. I then attempted to make Turkey Rice soup. It more or less turned into a turkey risotto LOL. This is the stuff we do to learn, right? I always crack up when I see comments sections in recipes and people ask simple questions. I feel like saying "For Christ Sakes people, just try something! Its only food! There is no perfect with food!"

foamheart · Nov 5, 2013

One word for you............. GUMBO!!!

junkcollector · Nov 5, 2013

i do the same thing here. use chicken thighs on the bone for most of my sausages. debone em doing a sloppy job leaving meat on bone. no effort to get all off. bones and 1/2 of skins from pack go into bag in freezer. when we get enough, marinade bones with whatever we decide on for that snack then 20-40 chew bones go into smoker or onto grill.

disco · Nov 5, 2013

Foamheart said:
One word for you............. GUMBO!!!

You may be right. It has been awhile and with a foot of snow on the ground, gumbo sounds pretty good.

junkcollector said:
i do the same thing here. use chicken thighs on the bone for most of my sausages. debone em doing a sloppy job leaving meat on bone. no effort to get all off. bones and 1/2 of skins from pack go into bag in freezer. when we get enough, marinade bones with whatever we decide on for that snack then 20-40 chew bones go into smoker or onto grill.

Cool idea! I love this forum. I learn something so often.

Disco

foamheart · Nov 5, 2013

Foot of snow on the ground and the drive already shoveled, Gumbo, chili, oxtail barley stew, or lastly a good ol'pot a chicken and dumplins! I am on my way.......

disco · Nov 5, 2013

Foamheart said:
Foot of snow on the ground and the drive already shoveled, Gumbo, chili, oxtail barley stew, or lastly a good ol'pot a chicken and dumplins! I am on my way.......

I'll pour the drinks, light the fire and make your bed!

Disco

Don't throw out those chicken trimmings!

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