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ENID, you will be glad to hear, I did the gravy today...

39 replies

Ceolas · 03/06/2007 18:50

without gravy powder

Very well received.

Am now making stock with the chicken carcass.

Domestic goddess or what?!

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Califrau · 03/06/2007 18:53

This reply has been deleted

Message withdrawn at poster's request.

LucyJones · 03/06/2007 18:54

ooh can you tell me what you do? Boil up the bones or something?

Ceolas · 03/06/2007 18:55

for the stock lucy?

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Enid · 03/06/2007 19:10

Oh that is so sweet. It sounds vaguely patronising to say Well Done You but

Well Done You

I bet it was lovely.

I just chucked my chicken carcass away as I just CANT be arsed tonight

Ceolas · 03/06/2007 19:11

Not patronised at all!

Not sure what I will actually do with the stock, but felt I should.

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Enid · 03/06/2007 19:12

you can alwasy freeze it. It is great for gravy or as a soup base.

Ceolas · 03/06/2007 19:14

Yes I might just freeze it. Not sure it would be much good with a bacon risotto? I usually use marigold veg stock powder (a la Nigella)

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bagpuss · 03/06/2007 19:15

Freeze it and use it for a risotto. DH is the gravy chef in this house and has it down to a fine art now.

fishie · 03/06/2007 19:15

it would be much better than marigold. i freeze carcass if raw chicken, save them and make bulk stock. unfortunately we eat more chickens than we do stock things so i have umpteen little bags of stock but never mind.

Enid · 03/06/2007 19:16

yes it would be perfect for a bacon risotto

we are having parma ham risotto tonight, well dh has promised to make it but he is STILL in the garden

he'll use chicken stock from our copious Stock Lake to make that

Dogsby · 03/06/2007 19:17

parma ham risott?
hmm
love risotto
haet parma ham

Ceolas · 03/06/2007 19:17

OK will give it a try

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MrsBadger · 03/06/2007 19:18

[pictures Enid wading through Stock Lake in Hunter wellies]

Ceolas · 03/06/2007 19:18

I feel the same dogsby.

Especially melon and parma ham

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bagpuss · 03/06/2007 19:18

make a mushroom risotto with it - so so nice [hungry emoticon]

TheArmadillo · 03/06/2007 19:18

slow cookers are fantastic for making stock. Chuck in chicken carcass (or lamb bone or whatever) and what ever else you want and then leave it on low for as long as you like (I tend to leave it for 24 hours).

SO little effort.

I then bag and freeze in 1 pint portions.

Ceolas · 03/06/2007 19:19

oh lovely image, MrsB. Have you been AWOL?

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Dogsby · 03/06/2007 19:19

pama ham is dried human tongue imo

MrsBadger · 03/06/2007 19:24

not AWOL, on holiday

it is allowed you know

(week on PIL's narrowboat in Wales, very good indeed)

Ceolas · 03/06/2007 19:26

Oh OK. Good excuse.

Sounds bliss.

How is bump? I am feeling massive and needing to pee every 5 minutes.

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MrsBadger · 03/06/2007 19:29

fine when walking / standing / sitting on (eg) dining chair
tend to get stuck in humourous upturned-beetle fashion on sofa or in bed

Enid · 03/06/2007 19:30

lol re parma ham

pils brought us huge huge chunk of it. I thought it was pancetta and dutifully cubed it and made a pasta sauce for quick thursday night supper

dh: Enid! that stuff costs a fortune!

still it was nice though (a bit salty)

Enid · 03/06/2007 19:30

Whena re you due you two

Ceolas · 03/06/2007 19:31

I am Aug 24th. Think MrsB is 21st.

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Dogsby · 03/06/2007 19:32

fatties

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