went on another trip this morning with Becka and the dogs.

[da_667@infosec.exchange]

went on another trip this morning with Becka and the dogs. This time over to St. Clair region to drive by the water. No picutres this time.

Also, for my cheat day, at the request of my wife, I'm doing chicken and dumpling soup, but with a twist:

We have a costco rotisserie chicken, and while I do have some store-bought chicken stock, I'm going to experiment with making a home-made chicken stock as well. Today I'm using a small pot to see how this goes. I used the skin and bones as a base.

I don't have any fresh veggies on-hand to spare, so I added:

onion powder
garlic powder
bavarian chicken seasoning (a mix of salt, onion, sugar, and other spices)
some cracked salt
couple of sprigs of rosemary

[da_667@infosec.exchange]

I tried a touch of it, and aside from it lacking salt, it was everything I would want in a soup stock.

[da_667@infosec.exchange]

I just want to say thanks, that there are a lot of you who have told me how to make homemade stock and while I'm very adventurous with my food, many of you give me courage to go outside of my comfort zone, and I appreciate that.

[davemwilburn@infosec.exchange]

@da_667

Just as a caution, those Costco rotisserie chickens are great and cheap but ridiculously oversalted.

I just made stock with one myself a few days ago.

[nonya_bidniss@infosec.exchange]

@DaveMWilburn @da_667 Yep. I've used the bones for stock but threw away the skin. Nowadays I buy the fresh Costco chickens, they are so cheap, & cook them myself without salt. I make my own spice blends. After you get used to it you don't miss it.

[da_667@infosec.exchange]

@DaveMWilburn aye, I'm tasting it as it goes along. I think I hit the point where I won't be adding more salt at least.

[da_667@infosec.exchange]

edit: I had some mushrooms from costco that are recommended for making soup, I also took a handful of baby carrots and the tought ends of the celery I'm using for the soup proper and threw them in my stock. I think this stock is going to be lovely.

[derekheld@infosec.exchange]

@da_667 glad you gave it a go! I collect carcasses over time in the freezer from us getting the rotisserie chicken and once I have 4 of them I make a gallon of stock. I keep roasted chicken Better than Bouillon on hand still because I go through my home made stock faster than I can replace it.