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#3144629 - 01/29/13 08:28 PM Are you gellin?
WMAn
8 Point


Registered: 11/05/10
Posts: 1172
Loc: Williamson County

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So, I started out with 35 chicken feet and 10 bald-head, skally-wags. You can read my original post here: Bwok Bwok Chicken, Chicken Bwok Bwok Chicken Heads. This was my second time making stock. Here are some notes on what I learned:

- Cleaning the chicken feet was an experience, and I did it wrong. I used boiling water when I should have used 150 to 170 degree water. It took me four to six hours to clean all 35 feet.
- I added the feet and heads to the pot, added enough cold water to cover, and put 2 tablespoons of vinegar per quart of water into the pot. I let them soak in the vinegar water for an hour. The acid in the vinegar helps draw the minerals out of the bones.
- I used a 32 quart pot and previous experience has taught me that my electric stove is ill equipped for such a large pot so I used my oven. I set the oven on 500 degrees to bring everything to a boil. Then set it on 200 degrees for twenty four hours.
- I let the stock cool overnight. The reason for using the feet is that they are full of gelatin, which is supposed to be super good for you. I thought that the gelatin would cause the stock to solidify somewhat once it cooled, but the next day it just looked like other stock I have prepared without feet.
- I didn't notice a difference until I froze it. Previous stock I made without feet would make a clear, slightly yellowish ice cube. This stock looks like frozen snow. I assume this is the gelatin from the feet.

I used the stock first in a biscuit dressing that I served at a weekend party. It received rave reviews. As the guests complimented my dish, I thought, "What the eyes don't see, the heart won't mind." ;\)

Now, for the other interesting part of this gelatin experiment. I made a venison stew Sunday. I used one Venison femur, which I cracked in half and roasted in the oven on 350 for 45 minutes. I used 6 cups of the chicken stock and enough water to cover my meat, which was a top shoulder roast. I put all of it in the oven on 250 for six hours.

I let it cool in the garage overnight, shredded the meat the next day, and added some cooked onions, carrots, and a can of diced tomatoes. Today, when I pulled it out of the fridge, it had the consistency of runny jell-o. Could this be the gelatin from the feet, the marrow from the femur, or something else?
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#3145240 - 01/30/13 08:28 AM Re: Are you gellin? [Re: WMAn]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11871
Loc: Tennessee

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I'd say that you had a really concentrated venison stock. I've made a few batches like that. The good thing is, if you don't like the consistency ir want to make a lighter sauce, you can cut it a bit when cooking.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3145345 - 01/30/13 09:38 AM Re: Are you gellin? [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1172
Loc: Williamson County

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 Originally Posted By: Poser
I'd say that you had a really concentrated venison stock. I've made a few batches like that. The good thing is, if you don't like the consistency ir want to make a lighter sauce, you can cut it a bit when cooking.


When I heated it up, it returned to a water-like consistency so I'm not sure about the need to cut it. ??? Either way, it was really good.
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I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#3145354 - 01/30/13 09:45 AM Re: Are you gellin? [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11871
Loc: Tennessee

content Online
 Originally Posted By: WMAn
 Originally Posted By: Poser
I'd say that you had a really concentrated venison stock. I've made a few batches like that. The good thing is, if you don't like the consistency ir want to make a lighter sauce, you can cut it a bit when cooking.


When I heated it up, it returned to a water-like consistency so I'm not sure about the need to cut it. ??? Either way, it was really good.


Yeah, for what you are doing, its fine. -all that means is you did a good job at making stock as it should have a jelly like consistency when chilled. You might consider reusing some of that same stock for something else this week. You can cut it to make sauce, make gravy, soup etc.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3145611 - 01/30/13 12:57 PM Re: Are you gellin? [Re: WMAn]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2573
Loc: Bartlett, TN

content Online
 Originally Posted By: WMAn
It took me four to six hours to clean all 35 feet.


I can just imagine the conversation with my wife while this would have been going on.

Wife: WHAT ARE YOU DOING??? WHAT IS TAKING SO LONG??? I need to study and do laundry, the kids need a bath, and lunch isn't ready!

Me: Just pretend like I'm on a hunting trip and I won't be home for 4-6 hours.

Wife: What are you doing?

Me: Cleaning chicken feet!

Wife: Uhhh...
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#3146477 - 01/30/13 11:54 PM Re: Are you gellin? [Re: Crosshairy]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11871
Loc: Tennessee

content Online
In China, chicken feet cost more per pound than Chicken breasts. (For the record, I personally feel that chicken breast may be the most overrated cut of meat on the market).
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3146546 - 01/31/13 06:15 AM Re: Are you gellin? [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1172
Loc: Williamson County

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 Originally Posted By: Poser
For the record, I personally feel that chicken breast may be the most overrated cut of meat on the market.


Agreed!

Another consequence of skillful marketing by the food industry and the "fat is bad for you" campaign.


Edited by WMAn (01/31/13 06:16 AM)
_________________________
I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#3146853 - 01/31/13 11:49 AM Re: Are you gellin? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8947
Loc: Memphis

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 Originally Posted By: Poser
In China, chicken feet cost more per pound than Chicken breasts. (For the record, I personally feel that chicken breast may be the most overrated cut of meat on the market).


Mrs. TAFKAP recently started buying air frozen chicken from Whole Paycheck.....'er, "Whole Foods"

It thaws faster, cooks faster, and tastes a WHOLE LOT better than the solution-injected crap at the grocery store. The best part is that they have de-boned thighs. They're awesome!
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