Subj : Re: Chick'n
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jun 27 2024 06:10:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I really liked my little (mid-size, actually) Frontier that I drove
 DD> for delivering AutoZone parts. So much so that I priced a new one at
 DD> the
 DD> local dealer. Now they've put them on steroids, just like all of the

 RH> We liked the Frontier but it just didn't have the "oomph"for towing
 RH> that we needed. Could tell a definate difference between coming home
 RH> thru the Rockies last year with the F-150 and several years prior with
 RH> the Frontier.

The one I drove for work was a "king cab" model with tiby fold-up back
seats and a 4 cylinder engine. But it never whined nor whimpered no
matter how heavily I loaded it. At various times I had the bed full,
front to back, side to side, up to the top rails with car batteries.
Made the back squat but it didn't complain about the weight. Another
time I hauled 3 barrels (55 gallons ea) of washer fluid and ran right
along at highway speeds. But, that was on central Illinois' flat land,
not in the moutains.  Bv)=

The main thing I liked was it was easy to get in and out of and the
controls, knobs and buttons "fit" me and were right where I expected
them to be. Some engineer or engineer team did their homework on the
ergonomics of the driver's position.

 RH> Never tried it or seen it on the menu. Our favorite way to do leg
 RH> quarters is to marinade them in an adaptation of the Cornell sauce,
 RH> then grill.

 DD> I just scored a 10# bag at Humphrey's. They're in the crockpots
 DD> cooking down - to be separated into shredded chicken, bones, broth and
 DD> skin. The broth will be chilled and the fat reserved as "schmaltz".
 DD> The bones and skin will go into the freezer for next timw I make a
 DD> batch of stock. The "shreddies" will get bundled and sucky bagged in
 DD> reasonable sized bits for later meals.

 RH> Sounds good; I try to keep home made chicken stock on hand. Last bits
 RH> of rotisserie chicken usually get cooked down and stock saved for soup
 RH> or times I need broth.

This works for any sort of bird .......

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Homemade Turkey Stock
Categories: Poultry, Vegetables, Herbs, Soups
  Servings: 7 pints

      1    Leftover turkey carcass;
           - from a 12 to 14 lb turkey
      4 qt Water
      2 md Carrots; sliced
      2    Celery ribs; sliced
      1 md Onion; sliced
      3    Fresh thyme sprigs
           +=OR=+
      1 ts Dried thyme
      2 ts Minced fresh basil
           +=OR=+
      1 ts Dried basil
      1    Sprig fresh parsley
      1    Bay leaf
      1 cl Garlic; minced
           Salt & Pepper

  Place all ingredients in a stockpot. Bring to a boil.
  Reduce heat; cover and simmer 1-1/2 hours.

  Discard turkey carcass. Cool broth 1 hour. Strain
  through a cheesecloth-lined colander; discard vegetables
  and herbs. If using immediately, skim fat from broth; or
  refrigerate 8 hours or overnight, then remove fat from
  surface. *

  Broth can be frozen up to 2-3 months.

  Makes: 3 1/2 quarts

  By: Angela Goodman

  * Or combine the skin, cartilage and veggies into a
  doggie dinner/treat. Fido will wag his tail. - UDD

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

MMMMM





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