On a bit of a roll. Yesterday I baked a lb. of bacon in the oven and strained and reserved the fat. I then shredded a rotisserie chicken, reserving skin and bones.
I chopped up a bunch of veggies for a mirepoix then made mashed potatoes, cooked egg noodles in broth, added slivered chicken served over potatoes and a slice of cranberry sauce (canned) . I think it needed more flavouring.
This morning I roasted mirepoix in bacon fat for an hour at @250F turning once, then roasted carcass and skin suddenly realizing I could have used two pans and used the oven once duh. So started a chicken broth in cold water adding veg and bones and aromatics and bouquet garni of peppercorns,cloves,parsley and rosemary and bay leaves.
I just finished my first skimming and with go all day.
Question, I read somewhere that a person who made broth, let it sit out all night on the stove to cool down before skimming fat off and storing. My thinking is what about the danger zone the Chef talks about.
I have a pkg. of baby back ribs I want to remove silver skin, season with salt and pepper, wrap in tinfoil and cook at 250-275 degrees but for how long? I can check with probe I guess. Should I put water in bottom of roasting pan as ribs will be on wire rack?
The ribs will have bbq sauce brushed on both sides and again about 20 minutes before finish.
