Subj : Local Meats
To : Ruth Haffly
From : Dave Drum
Date : Thu Jan 26 2023 05:39:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> My local "chicken pluckers" (CIota & Foster) have closed up shop - and
DD> retired. I asked at Humphrey's when I picked up the 10# bag of chicken
DD> leg quarters where they sourced their chicken now that Gino amd Al
DD> have ceased supplying fresh chicken to the area. They now use Jones
DD> Poultry from Barry, MO (in the Missouri Ozarks). I learned that they
DD> (Humphrey's) are a jobber for Jones and supply chicken along with
DD> other meats to the local eateries.
RH> So you're still covered with good chicken. We tried a 10# bag of leg
RH> quarters from a low cost grocery store once--and wrote the store off
RH> our (mental) list. Between the poor quality of the chicken pieces and
RH> lots of past expiration date stuff on the shelves, it wasn't a store
RH> we'd prefer to shop at.
Humphrey's was, when it was new in the 1950s, a cutting edge "supermarket"
on the Piggly-Wiggly model. Today it appears small and cramped when it's
compared to a Wegman's or Hy-Vee store.
The 10# of leg quarters have been in my Crock Pot casserole on low over
night and the house smells amazing. Later this morning the work begins.
Shredding the meat from the skeletal components and getting the bones
ready to toast in the oven before making stock with them. And parcelling
out the shredded chicken for soups and chicken n' noodles. Then reserving
the fat for schmaltz. Etc. Etc. Etc.
RH> BTW, the stitches come out of the finger tomorrow; it's making good
RH> progress with therapy. Can't quite bend the joint as much as the others
RH> yet but working toward that goal.
DD> That's good to hear. It may never go back to 100% of what was. But
DD> your body will develop work-arounds. And it beats the pain and
DD> suffering of the wonky part. So says my brother who has had both
DD> knees and a shoulder done.
RH> Agreed, as I've got enough of my own implants. The dr, when he took the
RH> stitches out, said good therapy is to just keep opening and closing the
RH> hand into/out of a fist. It's still buddy taped during the day,
RH> splinted at night for a couple more weeks but I can use the hand for
RH> more helper jobs now.
I'm fortunate in still having most of the parts I was born with - less
the gall bladder. Heck, I've even still got my appendix. Bv)=
DD> Served this for dinner last week - with Spanish rice n' beans, frozen
DD> (pre-made) Green Giant Mexi-corn, and crusty bread.
DD> Title: Spanish-Style Pork Tenderloin
DD> Categories: Pork, Herbs
DD> Yield: 4 servings
RH> Looks good, may try it with the tenderloin in our freezzer.
This is one of my few areas of agreement with the brash, abrasive Food
Network presenter, Bobby Flay. But, credit where due - it's a good recipe
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rich Chicken Stock
Categories: Poultry, Vegetables, Herbs
Yield: 3 pints
4 lb Chicken bones; chopped
3 lg Yellow sweet onions; skin
- on, quartered
1/2 Stalk celery; ribs and
- leaves, coarse chopped
2 lg Carrots; unpeeled, coarse
- chopped
3 tb Olive oil
Salt & fresh ground pepper
2 Bay leaves
1/4 c Whole black peppercorns
1 sm Bunch flat-leaf parsley;
- stems only
6 Sprigs fresh thyme
+=OR-_
3/4 ts Dried thyme
Recipe courtesy of Bobby Flay
Set oven @ 450ºF/232ºC.
Combine chicken bones, onions, celery, and carrots in a
large roasting pan; toss with oil and season lightly
with salt and pepper. Roast until the bones and
vegetables are a rich golden brown, about 30 to 40
minutes.
Transfer the bones and vegetables to a large stockpot,
add 12 cups cold water, and the remaining ingredients
and bring to a boil over high heat. Reduce the heat to
medium and simmer for 4 hours, skimming the scum that
rises to the top with a ladle every 20 minutes. Remove
from the heat and strain through a mesh strainer into a
clean pot. Place back on the stove over high heat and
cook until reduced by half. Use immediately or let cool
to room temperature, cover, and refrigerate or freeze
until ready to use.
UDD NOTE: I save the skin from the chicken and use it
to add to the stock after straining the vegetables out.
Put the skin fragments in your blender and add enough
of the liquid from the pot to allow it to puree. Add
the result back to the stockpot. Your taste buds will
thank you.
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Kitchen
MMMMM
... There's nothing like a good steak - unfortunately this wasn't one.
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