SMOKEY CHICKEN STOCK?

Toronto James

2003 has been the summer of the spatchcocked chicken.[p]Even on short notice I can fire up the egg, run down to the butcher and have him spatchcock the bird, slat on some asian hot sauce and sea salt, throw on a handfull of apple chips and ... !!![p]As I've done the birds I have thrown the backs and the left over bones in the freezer and today I cleaned all the stuff out and have a huge pot of stock on the go.[p]Now my question ...[p]The stock smells very smokey -- no surprise there! -- and I wonder if there are soups and other recipies that are particulary suited / unsuited to such a smokey flavoured chicken stock.[p]Any experience? Any advice?[p]As always ... many thanks!

Chef Arnoldi

Toronto James, why don't you try making BRUNSWICK STEW ?
that stock will do wonders.

Berky

Toronto James,
I have done many turkeys on the egg, and while they make for incredible sandwiches with some mayo and french bread, the soup my wife tried to make was awful (and it was a result of the smoke, not my wife's soup-making ability)
My advice is to make chicken sandwiches with some tomato, lettuce, mayo salt and pepper and enjoy
Berky
ps, I am down in St Catharines, nice to know there are some other southern ontario eggers

Unknown

Chef Arnoldi,
Good choice there, Chef Arnoldi! I make a 'bast*rdized' Brunswick stew occasionally with some of the leftovers that have been frozen from previous cooks. That broth would be excellent for that.

Mike in MN

Toronto James,
I use the stock/broth when making pasta, beans, or rice. Instead of using plain water, I use the stock. It works especially nice in the packaged rice dishes (Creole/Cajun Red Beans and Rice, Black Beans and Rice, etc.) Also for a soup, I think it would work nicely in a bean soup, a seafood soup, a Gumbo or Jambalaya.[p]If you have a lot of it, you can use it to cook a batch of pasta. Use the broth instead of plain water, boil the pasta, and then toss it. Adds flavor to the pasta. When you mix up your pasta and veggies/chicken/whatever, add the fresh broth as moisture and let it all cook together in the end. It gives the pasta a gravy like consistency...this coupled with some "zing" will make the pasta an eye opener instead of tasting like something out of the box served at a Lutheran Womens Auxilary meeting. (No offense, ladies)[p]Mike in MN [p]I freeze it in 2 cup containers especially for the rice and bean dishes.[p]Mike in MN

Peggy

Toronto James,
I use the bones to make Tortilla Soup and Pozole. Very yummy with wonderful depth of flavor. Don't waste the bones. If you want, I can send you the recipe for Tortilla soup because I have my version handy to send via email.
Peggy