Yesterday's Smoked Chicken, Today's Smokey Chicken Stock.

[Quiganomics]

The carcass from yesterday's chicken that I rubbed with our Terre du Bayou cajun rub, injected with a creole butter I made and then smoked...then added garlic, onion, carrots, celery, and a few bay leaves.

We try to smoke a chicken every other week. It's so cheap (this one was $7) and we can stretch the meat for 2 meals and then gets about 1.5-2 quarts of stock. Gonna use some of this batch with some of the leftover meat to make a chicken chili later this week. It today's economy, you can't beat that price. Thank God for the chicken.

And for those who asked in one of my previous threads, the turkey brine is now available.

-Shaun

 

[Quiganomics]

6 hours later, liquid gold.

 

[Fueling Around]

Looks good. I hear ya on the poultry. I love making my own stock, but with only 2 of us a whole chicken is too much. I'm not big on frozen cooked chicken for some reason.

 

[Quiganomics]

Looks good. I hear ya on the poultry. I love making my own stock, but with only 2 of us a whole chicken is too much. I'm not big on frozen cooked chicken for some reason.

I'm not big on frozen chicken either, but it's fine for stuff like pot pies, chicken chili, etc. Just have to find the right uses for it that hides the fact that it was frozen.

-Shaun

 

[in. pred]

my wife shakes her head at me making stuff like that. lol she eats it with a mile though.

she used to like my fish stew till she caught me making it one day. fish heads and carcasses boiling away in the pot. too gross for her. i said where you think i get fish stock? i got ham and turkey stock in freezer now. i freeze it in a plastic cup. then i pop it out n toss in ziplock to store it.

 

[clifish]

The carcass from yesterday's chicken that I rubbed with our Terre du Bayou cajun rub, injected with a creole butter I made and then smoked...then added garlic, onion, carrots, celery, and a few bay leaves.

View attachment 743079

We try to smoke a chicken every other week. It's so cheap (this one was $7) and we can stretch the meat for 2 meals and then gets about 1.5-2 quarts of stock. Gonna use some of this batch with some of the leftover meat to make a chicken chili later this week. It today's economy, you can't beat that price. Thank God for the chicken.

And for those who asked in one of my previous threads, the turkey brine is now available.

-Shaun

Hell yeah Shawn, looks good. Order place for the brines and dip.

 

[Quiganomics]

Hell yeah Shawn, looks good. Order place for the brines and dip.

Received. I'll toss a sample packet of the new steak blend in there for ya.

-Shaun