MacKenzie Posted October 6, 2016 Report Share Posted October 6, 2016 For those who smoke bacon on the KK and do their own slicing there are always ends left over and some time I use them in baked beans, or as a topping for pizza but here is another use. A good friend of mine put me onto this idea and I thought it was great and tried it today. Slice some onions and soft them in oil and add the leftover bacon ends. Added some homemade chicken stock made from the bones of a rotisserie chicken cook. Heated things up while the homemade pasta cooked. Whisked an egg yolk and added it to the chicken broth in the pan. Top the pasta with the bacon onion and broth. Added some fresh oregano and Parmesan cheese. Quick easy and very tasty. 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 6, 2016 Report Share Posted October 6, 2016 Tell me about this rotisserie chicken stock. I use leftover rotisserie chicken for chicken and dumplings. I guess I need to use the leftover bones for stock. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 6, 2016 Author Report Share Posted October 6, 2016 (edited) Most of my chickens are those antibiotic free types so I like to use their bones to make stock. Use all the bones, add onion ( leave skin on, just cut into half or quarters), garlic, carrot, celery, bay leaves, salt and pepper corns (and any other spice you think you'd like), cover barely with water put the stock pot in the oven set it for about 180F- 200F, do not let it boil, and leave it there for 12 hours or more is better, what ever. When you get a chance drain everything off, bottle the liquid and freeze. None of the veggies need to be cut up very much. Edited October 6, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 6, 2016 Report Share Posted October 6, 2016 Beautiful MacKenzie and darn tasty looking! FYI a pressure cooker makes quick & flavorful work of making stock; especially good at extracting all things bone essence & gelatin. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 6, 2016 Report Share Posted October 6, 2016 Beautiful pasta dish. The plated shot looks amazing. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 6, 2016 Author Report Share Posted October 6, 2016 Thanks everyone. @dstr, yes, I agree about the pressure cooker stock. I have made it but not for a long time. My main reason for the low and long is that I was told that if the stock was boiled that the fat would be homogenized. This meant I wouldn't be able to remove is from the stock since it wouldn't float to the top as the stock cooled. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 6, 2016 Report Share Posted October 6, 2016 So I don't really have 12 hours of oven time and I don't own a pressure cooker. I wonder how about a crock pot set to low for 12 hours. I could do that. I have a rotisserie chicken I cooked last night. I don't have the wings or leg quarter bones but I do have the carcass I was going to strip the meat off of tonight. Maybe I should try the crock pot and see what happens. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 6, 2016 Author Report Share Posted October 6, 2016 (edited) Yes, try the crock pot, and see how hot the liquid gets, measure with a thermometer. I can remember I let mine boil on top of the stove, took off any fat that floated to the top as it cooled and yet when I tasted the broth I got that fat feel in my mouth, not nice. Since you are missing legs and wings I'd flatten the body and don't use too much water as I'm afraid the final product will be watery and not have a lot of flavour. When you say you don't have 12 hours of oven time. Sometimes I start mine the day before and let it go over night in the oven. Once you have the oven set there is nothing to do but wait and if it goes 12 or 18 hours no problem. BTW, only keep the broth, throw out everything else. Edited October 6, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 6, 2016 Report Share Posted October 6, 2016 I'll give it a try. I'm just rarely home for 12 hours at a time except maybe on the weekend. Just work way long hours. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 6, 2016 Report Share Posted October 6, 2016 Nice twist on pasta carbonara, MacKenzie. I don't make stock as much as I should. Too easy to grab the jar of "Better than Bouillon." Quote Link to comment Share on other sites More sharing options...
Stile88 Posted October 6, 2016 Report Share Posted October 6, 2016 Beautiful dish looks very yummy Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 6, 2016 Report Share Posted October 6, 2016 9 hours ago, MacKenzie said: Yes, try the crock pot, and see how hot the liquid gets, measure with a thermometer. I can remember I let mine boil on top of the stove, took off any fat that floated to the top as it cooled and yet when I tasted the broth I got that fat feel in my mouth, not nice. Since you are missing legs and wings I'd flatten the body and don't use too much water as I'm afraid the final product will be watery and not have a lot of flavour. When you say you don't have 12 hours of oven time. Sometimes I start mine the day before and let it go over night in the oven. Once you have the oven set there is nothing to do but wait and if it goes 12 or 18 hours no problem. BTW, only keep the broth, throw out everything else. I pulled out a small crock pot so there wouldn't be too much extra water. Added onions, carrots, celery, garlic, pepper corn, a little kosher salt and some water. I'll check the temp in a couple of hours. I assume over 140* but not boiling and I'm good? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 6, 2016 Author Report Share Posted October 6, 2016 Sounds good to as long as it is over the 140 border and under the 212 line. I sure hope it turns out for you. The longer you let it go the better. You know that when you have chicken wings or legs you can save them by freezing them until you get enough to make a batch of stock. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 6, 2016 Report Share Posted October 6, 2016 I always cut my wings off before a rotisserie cook. I save and freeze them until I have enough to make some hot wings. Not a huge fan of hot wings so grilling hot wings every few months is good enough. The thighs, legs and some of the breast meat we ate last night. Picked the carcass clean tonight to make chicken and dumplings. Experimenting with the carcass for this stock. If it works in a crock pot I'll do it every time. Seems like it would be a really good stock to make risotto with not to mention chicken noodle soup. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 6, 2016 Report Share Posted October 6, 2016 Oh, Hell-yall yeah! Homemade chicken stock in risotto is da bomb! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 7, 2016 Author Report Share Posted October 7, 2016 You know, Tony and CK, I have not tried that yet but you can believe that I'm going to do it. Something to look forward to.:) 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 7, 2016 Report Share Posted October 7, 2016 (edited) FWIW: For those in larger cities with Whole Foods: They sell chicken backs & necks cheap; makes for 'luxe stock. Of course, most Mexican butcher shops, "carniceria", sell backs, necks and also feet which are another super flavor layer component for higher density chicken stock (although more than likely not from pastured chickens ... dunno as my Spanish is sub-par ) . Edited October 7, 2016 by dstr8 Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 8, 2016 Report Share Posted October 8, 2016 That saucelooks luscious. Ineed to try that egg yolk move.Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 8, 2016 Report Share Posted October 8, 2016 Looks delicious I have made stock in a crackpot and just scooped the fat of the top but I rarely do it these days. Should read that time management book again lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
