Juggy D Beerman
Full Fledged Farker
- Joined
- Sep 18, 2006
- Location
- Warrensb...
Yo to all, Along my 50+ year adventures of outdoor cooking, I have pulled many boneheaded stunts that are too numerous to list. I pulled my most recent blunder last night.
My routine of cooking thigh/leg quarters and a whole chicken is to bone the cooked meat and bag it into one pound batches and freeze for future use. I keep the skin, gristle and bones to make stock. I add scraps of onions, peppers and celery to the stock mix. I sometimes save these vegetable pieces and freeze them for making stock. Last night I grabbed what I thought was about a quarter pounds worth of frozen onion bits out of the freezer and threw them in stock pot while the onions were still in a frozen lump.
I should have examined the white blob a little closer. After 30 minutes of simmering, I noticed small white chunks floating on the surface of the water. I did not pay much attention to these chunks until after the simmering was done and I strained the stock. Upon examining the strained pieces, I made this discovery. These were not bits of onion, the were small chunks of Wagyu fat!
The stock doesn't taste quite like chicken, but it sure is an interesting taste.
Lager,
Juggy
My routine of cooking thigh/leg quarters and a whole chicken is to bone the cooked meat and bag it into one pound batches and freeze for future use. I keep the skin, gristle and bones to make stock. I add scraps of onions, peppers and celery to the stock mix. I sometimes save these vegetable pieces and freeze them for making stock. Last night I grabbed what I thought was about a quarter pounds worth of frozen onion bits out of the freezer and threw them in stock pot while the onions were still in a frozen lump.
I should have examined the white blob a little closer. After 30 minutes of simmering, I noticed small white chunks floating on the surface of the water. I did not pay much attention to these chunks until after the simmering was done and I strained the stock. Upon examining the strained pieces, I made this discovery. These were not bits of onion, the were small chunks of Wagyu fat!
The stock doesn't taste quite like chicken, but it sure is an interesting taste.
Lager,
Juggy