The giving up/cutting down alcohol thread part VI

Lurkio

Lurkio wrote: »

peas, carrots, gravy, mushrooms, to name but a few possibilities....

bacon.....? :drool: :drool:

jo1972

I mean stock-wise? How much, how do I do it? I got half a chicken left, gotta chop that up, got the pastry ready to go, just need to make half a chicken and the pastry into a pie *confused*

Lurkio

jo1972 wrote: »

I mean stock-wise? How much, how do I do it? I got half a chicken left, gotta chop that up, got the pastry ready to go, just need to make half a chicken and the pastry into a pie *confused*

ah - right.


Chop as much chicken off the carcass as you can, put in pie with veg and a bit of gravy if you have some and make your pie.


Then submerge the rest of the carcass (chopped if you can) in a large pan of water, bring that to the boil and add salt pepper herbs. Simmer for ever (couple of hours at least). Get the bones out (there will still be bits of meat hanging on, pull them off and put back in the pan). Leave til tomorrow, when you add potatoes, etc etc and you have a lovely chicken soup

HTH

eta: not exactly what you asked, but an idea nonetheless

jo1972

Thank you

I was going to boil the carcus (sp?) for stock to put in the pie today and use the rest of the stock for thai chicken noodles tomorrow :drool:

What I need to know is.....

I got the chicken, I'll have some stock, need to know how much of the stock do I need? Do I heat the chicken up in the stock, do I need to thicken it? Or do I stick the cold chicken bits in the pie then cover it with cold stock or what? Am I making sense?

barshamhillbilly

Lurkio wrote: »

I post when I am AF (or to be more precise, I don't post when I have nothing to be pleased about .

Ermm ..... What was it you told me last week ? :p:p

"See what happens when you post on here more often ?"

:D

Lurkio

jo1972 wrote: »

Thank you

I was going to boil the carcus (sp?) for stock to put in the pie today and use the rest of the stock for thai chicken noodles tomorrow :drool:

What I need to know is.....

I got the chicken, I'll have some stock, need to know how much of the stock do I need? Do I heat the chicken up in the stock, do I need to thicken it? Or do I stick the cold chicken bits in the pie then cover it with cold stock or what? Am I making sense?

yes you are - it's me...sorry

I would - put the cold chicken in, add thickened stock about 3/4 way up

Lurkio

barshamhillbilly wrote: »

Ermm ..... What was it you told me last week ? :p:p

"See what happens when you post on here more often ?"

:D

damn! you and your pesky memory :mad: :rotfl:

barshamhillbilly

Lurkio wrote: »

damn! you and your pesky memory :mad: :rotfl:

:rotfl::rotfl::rotfl:

jo1972

Morning Andy :wave:

Thanks Lurks I think I'll pick up some nice mushrooms to chuck in the pie, I do have a pack of bacon but OH said he didn't want bacon in it *confused* ah well, all the more for me for breakfast while he's at work :rotfl:

barshamhillbilly

jo1972 wrote: »

Morning Andy :wave:

Thanks Lurks I think I'll pick up some nice mushrooms to chuck in the pie, I do have a pack of bacon but OH said he didn't want bacon in it *confused* ah well, all the more for me for breakfast while he's at work :rotfl:

Morning

Not doing very well this weekend. 'Holiday mood' I guess