Here we go /ck/, after two chicken gallentines I've got some decent bone mass for a chicken soup. Boiled for 12 hours, refrigerated, excess fat scooped out etc... time for some veg frying
had to move my stock to the crock pot... its the largest volume that my sister in law has. makes it easy to let it cook all day anyways... non-roasted bones so light color. first time not roasting.
onions getting a bit darker... maybe too many, but they were free from the dumpster anyways. and who the fuck doesn't love onions?
I am monitoring this chicken soup
getting just about right... :^)
>>7554675
12 hours is too much, and I sure hope you meant simmered. That's probably why it's so cloudy.
>>7554688
time to get these fuckers into the pot then!
>>7554691
simmered yes. its quite nice when lots of the cartilage has dissolved. in reality probably closer to 10 hours. I didnt know there was a too much. how much is too much?
ughhhhh gotta clean this pan out with soap and water before frying more veg though. track marks are from wooden spatula
Just kidding... you fucking know I'm going to deglaze that bitch. water used. had apple cider vinegar but decided no. Any suggestions for next time?
yeah its all coming off bby...
into the pot you go so we can fry some more veg :)
chop chop chop.... more like
chopchopchopchopchop
paid for carrots, probably 75cents worth used...
Fried the carrots for a while before adding in that celery for reasons. a few mins like this and then into the pot
salt, pepper, basil, rosemary, small pinch of oregano, small pinch of crushed chillies, a few bayleaves... well pieces of bay leaf since my in law has only broken ones... whatever
get in there you slut... bought the chickens for about 8$ a piece for the previous meals... not sure how that equates to bones, but we're just going to call it free because i bet so many people throw out the scraps...
>>7554722
>broken bay leaves
They must have been sitting there for years
fry up some red onion. probably would have been best to do this closer to the end of this soup cooking, but they were free from the garbage of local supermart so into the pot they go... meal cost so far is .75 for carrots...
>>7554728
unfortunately yes, kinda... i've used the whole ones already. She got the 'spice rack' a year and a half ago. probably sat on the shelf for at least a year. most of it is trash, but i find the bay leaves keep decently...
keep fryin
>>7554728
Also makes them free so its what I got. broke af now brother. rest of spices i bought. they don't really keep at all over that kind of timeline.
getting some nice color now :)
how's it taste?
deglaze the pan again. can't let those flavors slip away...
added too much water to it this time so reduced it with some heat for 30s or so
>>7554740
so far really really nice.
even better tomorrow i bet.
decent color on the water deglaze now
>>7554748
I made some vegetable broth and I think I may have failed.
getting golden... will leave it for a few hours at least... probably add some lentils too. need that protein. I'll be back later tonight and probably tomorrow with some epic garlic bread. found 10 baguettes in the dumpster so it gon be good.
total cost so far is 75 cents for the carrots if you don't include the chicken bone cost from another meal... oh maybe the olive oil usage and spices i bought bring it to 1.50 (probably less).
stay tuned :)
>>7554749
how? i thought you just fry veg, put with water and deglaze pan? add some salt... probably a lot! keep letting it cook, and add more fried veg as necessary :)
>>7554696
I've heard around the six hour mark, but as low as three or four. Guess if it tastes good, it doesn't matter, but cloudiness is the sediment that should remain at the bottom being mixed up and emulsified into the broth, which has the potential to give off or bad taste, especially depending on if you're making it a vegetable-heavy stock.
>>7554759
No idea, honestly.
The only veggies in it that I even cooked was the garlic and onion. The rest I tossed in with the water, and it simmered for a couple hours. In the end it just tasted like celery/parsley water.
>>7554760
interesting, I thought the cloudiness was all of the gelatin... it was especially thick coming out of the fridge. Also, i was careful to not stir it heavily to make the skeleton mostly in tack and make taking off the meat faster and easier.
Definitely no bad taste though. tried it with some salt before anything went in to compare with cooked bones and it tasted nice, light, and chicken-y
>>7554763
hmmm, I would guess fry more of the veg next time to encourage breakdown into more simple sugars and make some flavors. I've never not fried the veg so I'm not sure. Perhaps a longer simmer time or slow cooker would be your friend? what about seasoning and salt??
>>7554781
Yeah, I guess we'll fry all the veggies this time.
Forgot the salt until we started using the broth for soup, honestly, but it had a good amount of other seasoning in it.
heating up some water and going to let these lentils sit in it while i go for a workout
>>7554783
post pics :)
>>7554835
kk
See you in a few weeks, anon.
>>7554675
>chicken gallentine
>A galantine is a Polish dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic
ewwwww
>>7554704
you have to eat all the eggs
>>7554729
>they were free from the garbage of local supermart
my local supermarket keeps its bins in the delivery area behind a locked gate
>>7554743
why deglaze inbetween? why not just once at the end?
>>7554928
ate it hot... was pretty good man. stuffed with fried onions and zuccini... both times!
>>7554934
aw man there are 6! and my wife is gonna want at least 3.... after prepping the soup i had 3 + an egg white sunny side up with toasted baguette, cheese and half an avocado. boiled eggs are for after workout later
>>7554938
get good at lock picking? maybe its an easy one? can you climb over the gate?
>>7554947
I figure you will get more out of it... i didnt deglaze after carrot/celery and then fried red onion and deglazed again.
waiting for a friend to get off work so we can climb at the gym
>>7554701
Wine. Srsly, not deglazing with wine should be a crime.
>>7555119
why you hate windows bruh?
>>7555119
didnt have any on hand. was thinking white wine would be decent, but have never done for soup!
>>7555231
wat?
Lentils are good, maybe a little too good... oh well maybe 50 cents in lentils... we're at 2 dollars now!
I drained and rinsed them. They went in and simmered for another 4 hours or something...
After a long simmer its looking and tasting amazing. time for some bread
Found 10 baguettes in the dumpster... wooo free bread. also decent sausage buns. gonna make some fucking killer garlic bread...
Captcha: select all the bread. nice.
shieeeeeeeeet nigga.... didnt have too much garlic... (also found though) Fuck. had to tone down the amount of bread because i like it pretty garlic-y
olive oil and crushed garlic
Previous image, slathered up with margarine... sorry poor fag here and cant afford butter. the olive oil margarine is my in-law's... so free ish i guess. cheaper than butter but not nearly as good :(
This one has the garlic olive oil spread on top, nice amount of salt, some pepper, and rosemary....
>>7554696
6 hours is enough brah
t. ramen god
That bread went in for a few mins at 400. sliced up some cheese i bought at 50% off... kind of like a really weak tasting soft gouda... so pretty much mozza hah. probably 25 cents of cheese... 2.25 total spent now.
Found two containers of basil in the dumpster so I gotta get using it. Its hard to ever have too much basil. just so fucking good. Have to use before it all wilts so its going to get pretty crazy up in this bitch
>>7554722
>no thyme
nigga do you even chicken?
MORE BASIL!
>>7555482
>4 hours
you are really cooking the shit out of your lentils
>>7555504
usually put it in, spice supply is low here and the thyme is REAL fucking old. tastes like shit and will ruin the dish. mostly In-law's spice rack...
this should be enough basil... will probably make some sort of pesto with the rest... found some almonds and cashews, but no pine nuts...
>>7555510
soup will cool and cook and cool and cook over the next few days as I resterilize it and leave it out with a closed lid. surprisingly they still had some texture hah. No room in the fridge for all this soup!
popped that bread out and going to broil for a min...
dumping a shit load of basil up on here. could have broiled for longer but I'm too hungry after workout and wanted bread with my soup!
mmmm yeah, cheese.
extra basil for the soup. FUCK YOU I KNOW ITS OVERKILL. Still all the flavors were there. second bowl was sans-basilique. gotta use the basil and not let er wilt anyways.
ate all the bread. fuck yeah. thanks for joining.
servings: damn at least 8-10 regular servings. total my wife and I had 5 decent sized bowls today. probably another 10-12 there... the flavor is pretty strong and has a nice gelatin content. could easily water it a little and add some more salt to stretch it out.
>Cost: $2.25
>>7554675
Just made some from scratch bro, a whole 8litres worth in my pressure cooker.
>>7554722
You poisoned the chicken soup, congrats.
>>7554763
Who the fuck has 6hrs, go save up for a pressure cooker.
>>7554835
You don't soak lentils, wtf you making?
>>7555482
Go buy a pressure cooker done in under 25minutes. Who the fuck has 4hrs for lentil soup.
>>7555529
At least you enjoyed it, that's what counts.
>>7555734
nice how is the flav?
poisioned? because of veg addition?
Soaked lentils in warm water in that pot, but cooked a bit to speed up process because had to leave and wanted them rinsed/drained (product of india) before putting them in.
Will a pressure cooker really do that? also, poorfag, going to be homeless in 2 months when in law moves out of this place. Starting school in yurop in fall for my msc tho...
had time/day off/ other shit that i did while it was cooking around. will a pressure cooker really produce the same result?
definitely :)
>>7554696
By the time I've done 4-5 hours, I figure that all the bone has basically broken down as far as it's going to, and the veggies have become flavorless.
>>7554701
>deglaze
>water
>>7555759
I'll find a pressure cooker time chart so you can see just how fast beans are cooked in a pressure cooker. If you're going to be cooking for yourself in europe, look into buying a pressure cooker there, more wide use in homes and they have some great non-venting models, I own a kuhn-rikon myself, made in switzerland.
Look at the link below for cooking times for food using a pressure cooker, it's roughly 1/3 the time for most things compared to traditional cooking in pots.
https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
>>7554680
salsa chicken
Are you the dumpster king guy?
great content, OC etc, thanks for posting
Looks great, OP. Nice work.
>>7555497
>poor fag here and cant afford butter.
why you so poor bro? what you doing about it?
>>7555520
that looks really nice
>>7555961
>probably working his ass off to pay bills and survive
oh wait i forgot poor people are just poor cos theyre lazy
>>7554722
>no garlic
>>7555986
hey, I never implied that
there are a lot of factors, I don't even know which country he is in.
in the west wages have been stagnating for decades, whilst millions of foreigners are imported and jobs exported. simple supply and demand dictates that more workers available leads to lower wages, and less jobs does the same thing
>>7556008
k
sorry bro you just sound like one of those people who hosts the "marketing team" hiring meetings. didnt mean to snap at you
>>7556071
>you just sound like one of those people who hosts the "marketing team" hiring meetings
fucking hell mate, I've been insulted hundreds and hundreds of times here before, but not like that. jesus, those cunts. "lets put it in the mental microwave and see what percolates, or whetever"
not cool
>>7555734
Bay leaves aren't poisonous, they just don't taste good alone. And they might be sharp enough to cut open your esophagus and stomach if you eat a big piece.
>>7555810
i still saw some soft cartilage though that wasn't dissolved after my simmer. Don't you want all that in your stock cause its mostly gelatin? lots obviously dissolved by then too though.
>>7555813
ugh i know bro. wife can't drink alcohol due to rare immune disease essentially attacking her own skin. anything that promotes inflammation causes flare ups and alcohol is really bad. I'm on heavy antibiotics for another 3 months for lyme disease and def can't drink. not really any extra money to do so anyways so its probably for the better. would white wine work with chicken soup though flavor wise?
>>7555823
Interesting, I've only used pressure cookers for sterilizing mushrooms related growing stuff :P Will consider looking for one when over seas. doubt I'll have good dumpster finds where I'm going, but cooking stock with bones is essential savings and tasty
>>7555834
hmmmm wat?
>>7555838
yes anon, thanks for the kind words. maybe I'll keep posting some more
>>7555846
cheers m8 thanks for the kind words
thanks to all for the bantz and criticisms too. always fun to read
>>7555961
Poor, well, kinda. i have 13k saved but thats really not a lot. just spent the last 10 months travelling and climbing pretty much every day after leaving my job. Working a little part time now, but still like to live within my means. going to school across the pond from Can to Yuro for masters in fall, so making sure I keep saving and can minimize student loans. It must be nice to go into the super market and get what you want to eat huh? I have to constantly evaluate the price, get things on sale, or rummage through the dumpsters or else I'd spend way too much. can't complain though, I eat very well and don't spend a lot. Still can go out and rock climb all the time :) Maybe when i have my msc and become x-ray tech or pet scan tech I can buy whatever and post some epic breds.
>>7555963
tasted great. felt like i should have grated cheese, but i really enjoyed how it pooled. more broil necessary tho.
>>7555986
Kinda, not really to be honest. see above. kind of living the climbing bum's dream for a while homeless and climbing all year. staying at my sister in laws for a bit and then I'll be homeless for a few months climbing on eastern north america before going to study.
>>7555992
I know, heavy on the bread though. wanted to mix it up a little this time too. glad someone noticed :)
>>7556008
Fair response. Work in analytical chemical sector in Canada. lots of lay-offs in the oil fields has lead to a VERY competitive job market. had lots of interviews, second round and final, but somehow lost it out all the time to someone with more exp. somewhat recent grad with only 2-3years exp.
>>7556126
yeah, something to consider desu... I should go out and buy some bay leaves. Thanks for the input bro
