World news about my country
Last October 15, 2013 a devastating magnitude 7.2 earthquake hits the Philippines especially the Visayas region. The quake killed many lives and crushed many structures, even the historical churches and the famous tourist attractions are not able to escape the devastation of this natural disaster.
The people are not yet fully recovered from the damage made by the earthquake yet they will have to face another phenomenon. Super typhoon “Haiyan” smashed the Philippines last November 8, 2013 mostly in the Visayas region ”again”. It is said to be the most powerful typhoon that hits land in the history.
The news said that the dead toll could reach 10,000. Survivors lost their home, got no food to eat, no water, no clothing, etc. It is really a heartbreaking event especially when I watch the news and I see people crying for help.
Still, thanks to the other countries that made their donation for the victims. It will be a huge help for the people to get back on their feet again. Also, the local Filipinos are doing their best to give help with anything they can. I know a lot of friends and relatives of mine who already donated foods and clothing.
If you want to send help, Red Cross Organization is accepting donations just visit their site http://www.redcross.org.ph/donate, the details are all there. Let’s hope for the fast recovery and everything will be back to normal again.
Technique of Making Chicken Stock with Less Fat
Anyway, this is a food blog so let’s do some cooking now
This recipe can be used as an ingredient for other recipes too. If you do not know the technique yet, then today you will learn making chicken stock with less fat.
The primary thing we need are chicken bones, you can use any part of the chicken as long as it contain bones. Chicken bones with some meat attached to it can be used as well, it is your call. Don’t worry about the fat we can eliminate it with the simple technique I was about to show you.
Place all the ingredients in a soup pot, add enough water, and simmer for about 2 hours. After cooking, pour the stock into a container and place it into a cooler full of ice enough to cool the stock for a whole day.
Why not in the refrigerator? Because refrigerators can’t cool the stock that fast and that means that there is a high chance of bacteria build up in that process. The faster we can cool the stock the better.
After the cooling process is done, you can see in the picture below that the fat will congeal on the surface. You just have to scoop it away and it is all done.
That is the simple technique on making chicken stock with less fat. If you are not going to use it yet, make sure to freeze it until you need it.
- 3 – 4 pounds chicken bones (wings, feet, necks, etc.)
- 3 bay leaves
- 1 celery heart (chopped)
- 3 cloves garlic (peeled)
- 1 onion (quartered)
- 3 sprigs Italian parsley (chopped)
- In a large soup pot, place all the ingredients.
- Add enough water (it should cover all the chicken bones and aromatics).
- Bring the water to boil and continue simmering for 90 – 120 minutes (always skim all the scum off the top).
- Turn off the heat, let it cool, and strain out all the solids.
- Grab a container and pour the stock into it, then place it into a cooler nearly full of ice to cover the container for a long period of time.
- You will see the fat will congeal on the surface once the stock has cooled, spoon off those excess fat.
On my next post I will be making use of this chicken stock, so you stay tuned guys. Also don’t forget to share. Thanks!