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HOT STOCKS

Group Thread in business owners
elr0d

Share, present DD.. Definitely need this thread

WLSI.OB is my Hot play Since Tuesday 03/03/09... up 100% + so far for the week

VIEW 17 of 17 COMMENTS
redd3vil:
hmm i'll post some of mine from the TSX aka Canada : tlm talisman, by no means a small cap, wja westjet, i've got some appl apple, a few small ones like bridge water bwc, which is befuddling me right now, some nevsun; a mining company that is again making me mad and finally aeromechanical ama which i got caught going the wrong way on, but at least i can see the light of day and hopefully i'll be dumping my flippers pretty quick. i gotta say Elrods little promo totally sounded like that movie boilermaker, haha, it was a good movie too. my view of all this BS is: how you make your money is your business, if you end up in jail, i ain't visiting you. The bottom line is do your own homework tips just don't work out. when i was in skool i learned the whole tip lesson for free, although it did cost me a half a letter grade blackeyed
spameater:

Kind of amazed this thread died. Just giving a little bump.

Chicken stock quandry

Group Thread in food & drink
naveed

whenever i make chicken stock at home, it turns out hearty, which i sgreat for making sauces and such but when it comes to chicken noodle soup, it's just not right. does anyone have any ideas on how i can make a thinner, less hearty stock from scratch?

VIEW 7 of 7 COMMENTS
naveed:

datsun said:
Chicken Stock

Makes about 6 quarts

The addition of a few chicken feet, available at Chinese markets or by special order, gives this stock much more character. (not a hearty tone, but a more complex flavor)

5 pounds chicken backs or backs, necks and wings (bones)
4 carrots, peeled and sliced into 1-inch chunks
2 large onions, each peeled and cut into 8 pieces (stick a whole clove into one piece)
4 stalks celery, cut into 1-inch pieces
1 head garlic, cut in half
Bouquet garni (several sprigs fresh thyme, 2 bay leaves and a half dozen parsley stems sandwiched between leek greens and tied with butcher's twine)

1. Rinse bones and transfer to a tall stock pot. Cover with water by several inches and bring to high heat.

2. Using a large ladle, skim the surface of the stock as scum collects, and discard. When the stock first comes to a boil, reduce heat to keep it at a bare simmer, continuing to skim scum as it collects. When the stock begins to look somewhat clear, add remaining ingredients and return heat to high. Once it returns to a boil, lower heat and keep it at a bare simmer.

3. Simmer for about an hour. Carefully strain stock into a tall heat-proof container. (Unless you have a china cap strainer, this may prove awkward and require two steps. First separate the liquid from the bones and vegetables as best you can. Then strain the liquid through a fine-mesh sieve lined with cheesecloth.) Let sit until it is close to room temperature. To expedite the cooling, in several shallow containers. Transfer to a rack in the refrigerator and let sit overnight.

4. When ready to use, remove any collected fat from the top of the stock. You can reduce the stock by half or more at this point and freeze in small containers.

if you want your stock to have a lighter flavor, omit the garlic.

[Edited on Nov 06, 2005]



this is a lot like my recipe, except i don't rinse my bones. one of my chef-instructors swore by bringing the water and bones to the boil and dumping out the water at least twice before actually making the stock. i think thats just wasteful of both water and time. i've also heard that leaving the carrots out makes a difference somehow

thanks for your help all

datsun:

naveed said:
this is a lot like my recipe, except i don't rinse my bones. one of my chef-instructors swore by bringing the water and bones to the boil and dumping out the water at least twice before actually making the stock. i think thats just wasteful of both water and time. i've also heard that leaving the carrots out makes a difference somehow

thanks for your help all


you always want to rinse your bones, especially if you get them from th butcher. sometimes they're not stored properly, or have traces of other meats on them, which will change the tone of your stock.

I've heard the thing about bringing the bones to a boil & dumping before, but when I tried it, I was left with a really bland stock, and I might as well have bought something from the sotre at that point.

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