Why aren't you making your own chicken stock and shmaltz?
>>22034053eat me
>>22034053I’m lazyAnd I’m not sure how I’d store it? Can you turn it into frozen cubes or something?
I've moved into a place in the tropical climate, the house is for some reason raised and sits about 6 inches off the natural ground, on stilts. The roach problem is awful and I'm moving as soon as I can. don't like to do _anything_ in the kitchen if there's a threat of a bug just scurrying in from crevice I didn't know was there. first week here I was heating a skillet for bacon, and one darted from behind the stovetop. managed to slam my pan on it and drag it onto the heating element, burnt that to a crisp, and have been eating lunchables since.
>>22034082Yes I freeze it
>>22034053>shmaltzIt's schmaltz, goyo
>>22034121Rough, are you waiting out a lease?
>>22034082>I’m lazyit's literally one of the most effortless things you can do in the kitchen...put some shit in a pot, walk away, jerk off or play video games or whatever it is you do with your time, come back in a few hours. boom, chicken stock.
>>22034053Since it sells for about $5 a kilo, there’s no need to spend hours cooking it.
>>22034425people say shit like this like they literally have to stand over the stove for hours. nigger, in terms of actual active time invested, it takes literal minutes. just go and so other shit while it simmers. I know you're gonna spend hours shitposting and gooning anyway, you can have your stock reducing while you do that. I mean if you really can't be bothered then yeah it is cheap and storebought stock is fine, but don't act like it's some major effort to make. it's satisfying to make your own and makes the house smell nice for a few hours. it's a comfy thing to have on in the background while you do other things around the house, that's all really. it's basically the culinary equivalent of lighting incense.
>>22034474>makes the house smell niceFood smells are great when you're eating or about to eat. But it's disgusting to have it lingering for hours after
>>22034121I'll pray for you
>>22034474That recipe doesn't sound very appetizing.As for me, I either roast the bones after washing them once, or parboil them, wash them again, and then simmer them for at least four hours—making sure not to let the water come to a boil—while skimming off the scum from time to time and discarding it.
ye for me I just keep bones in the freezer, dump them into pressure cooker when the bag is full, pressure cook for 2 hours. go away and do other stuff. boom, super nice chicken stock with practically no effort. anyone that buys stock is a fucking moron.
>>22034171>It's schmaltzIt's schmalz, scum.
>>22034353Cool it overnight, skim off the fat layer and put it in a jar in the fridge. Boom, free (ridiculously delicious) cooking fat.
>>22034121>the house is for some reason raised and sits about 6 inches off the natural ground, on stiltsThat's for flood waters to run under the house in case it floods
it's the only reason i buy whole chickensotherwise i'd just buy thighs
>>22034709Chicken bones release an off putting taste after about 10-15 minutes especially if you don't soak+ blanch before cooking.
>>22034053it’s a pain in the ass
>>22036194>cover with water and simmer for a couple of hours>almost completely hands off>results in stock that makes everything else you cook taste better>all from byproducts you were probably going to throw in the trash otherwiseIt's one of the comfiest things to do in the kitchen.
>>22034937Thighs are superior. Whole chickens are only useful if you buy soup hens.
>>22036223Never boil, minimum heat, no lid, veggies go in halfway through. You're welcome.
Not worth the effort. I don't even think I cook enough that needs chicken stock often enough to warrant spending hours making it. It would just go bad. Better a Knorr stock cube.
