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ldkelley
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Post subject: Chicken Salt Posted: Mon Sep 19, 2016 6:18 pm |
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Joined: Tue Dec 23, 2008 8:06 pm Posts: 935
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This recipe for "chicken salt" caught my eye, and I am making it as directed, but I can't figure out WHY it is directed that way. So you roast the chicken skin, which are nice and crispy by the end of roasting, then you boil them, and boiled them almost dry, and then you dehydrate them. Anyone want to take a guess what all the steps are for? Also, I made "chicken butter" with the rendered fat it might be the best thing I have ever put in my mouth. The skins are dehydrating so the jury is still out on the salt. --Lisa
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Paul Kierstead
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Post subject: Re: Chicken Salt Posted: Mon Sep 19, 2016 8:27 pm |
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Joined: Fri Dec 19, 2008 10:45 pm Posts: 1531 Location: Ottawa, ON
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My guess is that the roasting gets rid of fat + gives roasted flavour, the boil in stock gives intense chicken-y flavour, then the dehydrate, well that one is obvious.
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Paul Kierstead
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Post subject: Re: Chicken Salt Posted: Wed Sep 21, 2016 6:41 am |
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Joined: Fri Dec 19, 2008 10:45 pm Posts: 1531 Location: Ottawa, ON
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It might be pretty difficult to get browning if you blanch first.
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wino
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Post subject: Re: Chicken Salt Posted: Wed Sep 21, 2016 10:26 am |
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Joined: Sat Dec 20, 2008 5:35 am Posts: 2305 Location: Regina, Saskatchewan, Canada
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OKAY, this is just too evil to ignore I'll try to make it this weekend. I'll use Costco bbq chickens, my chicken broth and adhere to the rest of it. Seems like a recipe designed for a Vita-Mix Not using a commercial broth may lower the salt level but that should be easy to remedy. THANKS!
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ldkelley
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Post subject: Re: Chicken Salt Posted: Wed Sep 21, 2016 4:58 pm |
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Joined: Tue Dec 23, 2008 8:06 pm Posts: 935
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The salt isn't bad. My husband said it tasted like powdered bouillon, but I will find uses for it. It does make quite it a bit, a least a pint jar.
Wino, if you are going to do it, do yourself a favor and start from scratch and make the chicken butter as well. For my money it the much more worthwhile item. You can sub molasses if you can't find sorghum syrup. That was really good. I used high fat European butter and I was licking the spoon.
--Lisa
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wino
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Post subject: Re: Chicken Salt Posted: Wed Sep 21, 2016 9:25 pm |
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Joined: Sat Dec 20, 2008 5:35 am Posts: 2305 Location: Regina, Saskatchewan, Canada
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ldkelley
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Post subject: Re: Chicken Salt Posted: Thu Sep 22, 2016 4:16 pm |
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Joined: Tue Dec 23, 2008 8:06 pm Posts: 935
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I used the chicken salt to today to sautee some mushrooms and spinach for l lunch. I did add a nice kick of unami to the dish even with nothing else added. I never make fries at home, but this will find a place in the larder at least until the batch is gone. I don't know that I will make it again, but it is useful.
The butter though...
--Lisa
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