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. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .