Comments on: 2 for 1 Chicken: Bone Broth and Chicken Tostadas

By: The Left Over Queen » Blog Archive » Chicken Soup is Food for the Soul

The Left Over Queen » Blog Archive » Chicken Soup is Food for the Soul — Mon, 26 Oct 2009 13:09:27 +0000

[...] still have stock in the freezer from when I made bone broth the last time. This time I decided to leave some of the chicken on the bones, and boil it all to [...]

By: kat

kat — Tue, 08 Sep 2009 14:10:49 +0000

I’m so enjoying making homemade stock these days too but have never done it with the whole chicken, I’ll have to try it.

By: Peter

Peter — Sat, 05 Sep 2009 09:30:52 +0000

Making your own is the only way to go. It’s so satisfying, and so good. I grab all the bones from my guests and save them for boiling into broth the next day.

By: The Leftover Queen

The Leftover Queen — Wed, 02 Sep 2009 23:49:21 +0000

Duo: I get the mole spice from http://www.spiceandtea.com/

By: The Leftover Queen

The Leftover Queen — Wed, 02 Sep 2009 01:40:25 +0000

Oh wow, Angela! Good call! I did use the neck and wings in my stock, but I was typing out the recipe, and that is what it said…not sure why the recipe says to do that, but I used them in mine! LOL!

By: Angela

Angela — Wed, 02 Sep 2009 00:52:43 +0000

I make “bone breath” all the time but typically keep the wings and neck in the pot, why did you not include? Did you do something else with them?

By: Chris De La Rosa

Chris De La Rosa — Sun, 30 Aug 2009 02:42:01 +0000

Loks amazing and I’m sure it’s just as tasty. Vinegar? I guess I learned something new to try today. Cheers.

By: Jenni

Jenni — Wed, 26 Aug 2009 17:54:51 +0000

I try to always make my own stocks, and the more bones I can squeeze in, the better. I’ve even used stock as the liquid to make another stock, just to get really concentrated flavors. Yum. Not sure the difference between bone broth and stock, but whatever you call it, the gelatin adds so much body!

Since stock is really susceptible to time/temperature abuse, I always chill mine quickly by floating freezer packs in zip-top bags in the stock and stirring. Then, in the fridge or freezer it goes.

And yes, please to the tostadas:)

By: Natashya

Natashya — Wed, 26 Aug 2009 17:32:14 +0000

I am with you, use the whole beastie!
I love your tostadas, very tasty. And the broth is great, I would never have thought to add a bit of vinegar but it makes complete sense to me.

By: The Leftover Queen

The Leftover Queen — Wed, 26 Aug 2009 13:27:58 +0000

Hey Jeff, I got all my cultures at the New England Cheese Making supply: http://www.cheesemaking.com/
They’ve got everything!

By: Jeff

Jeff — Wed, 26 Aug 2009 13:24:21 +0000

When I was growing up grandma would always save the necks, back, etc. from the chicken for stock making. I try to do the same thing when I cook or break down a whole chicken however, I find myself not having enough parts to make a god run of stock. Thankfully I just found a butcher that sells chicken backs and will be buying from him for winter time.

Where have you bought your cultures from for your yogurt maker? I just stole my mom’s yogurt maker and want to start experimenting with it.

By: Sylvia

Sylvia — Wed, 26 Aug 2009 11:51:51 +0000

No, I never ever buy canned or packed broth. I think that these stuffs are very fatty and artificial.I make my own and then I frozen it in ice cubes, very useful.
The tostadas are great!!! Nice idea for a light dinner