The Dim-Post

October 2, 2012

Chicken stock update? Or Education Minister’s press release?

Filed under: education — danylmc @ 4:21 pm

After a lengthy consultation and submission process in which I have listened respectfully and lengthily to wide consultations and submitted widely from experts and respectfully consulted the wider community I have bought chicken frames for the stock, because the supermarket didn’t have any necks and I am lengthily confident that this was the correct decision.


  1. I think that you are being discriminatory in only consulting the wider community. What about the narrower community? Just because the wider community may have had more experience with food does not necessarily mean that they have a monopoly on the good ideas around chicken stock.

    Comment by MarkS — October 2, 2012 @ 4:25 pm

  2. The stock market is confusing.

    Comment by Andre Alessi — October 2, 2012 @ 4:26 pm

  3. the consultation period was nowhere near long enough and was a farce because you clearly came to it with a pre-determined set of outcomes. Did you even consider beef stock? And what is the benefit cost ratio of a nice vegetarian stock?

    Comment by Deano — October 2, 2012 @ 4:35 pm

  4. This is wasteful. You should have bought a whole chicken, boiled it and had one meal of hot chick then a lunch of cold meat and then used the bones, sinews and cooking liquor to make your stock. This is what they do in the Asian Tigers which we need to emulate if we are to win My Kitchen Rules.Its time you started to live in the real world and stopped listening to academics and people who are only interested in whats in it for them.

    Comment by Russell — October 2, 2012 @ 4:55 pm

  5. Oops

    Comment by Russell — October 2, 2012 @ 5:01 pm

  6. i like sanctuary’s idea.

    i may be reading things into his words, but i gather from his comment that he prefers that the state [represented here by danyl] shouldn’t be involved in things that are better and more efficiently done by private businesses [campbells].
    you’ll find that the opportunity costs of making your own stock are greater than the cost of buying it already made. yay for econ101.

    unless you value smugness and self-satisfaction as a public good/of higher value than your labour when you make your own stock?

    Comment by amc32 — October 2, 2012 @ 5:08 pm

  7. What about the excellent quality of well made homemade stocks that put the store bought stocks to shame?

    Comment by Dan — October 2, 2012 @ 6:15 pm

  8. Yeah but no butamc32, sanctuary is smug wanker though.

    Comment by Bob — October 2, 2012 @ 7:26 pm

  9. I think you’ve really stuck your neck out with that decision.


    Comment by Fooman — October 2, 2012 @ 8:50 pm

  10. Don’t be afraid of throwing all the veggie offcuts in there, onion skins and all. And Sautee that shizzle to sweeten it all up a bit, colour is flavour, viva la stock!

    Comment by Phil — October 3, 2012 @ 7:59 am

  11. Oh dear, all that consultation and it still may have resulted in a tactical error.

    You get much better and cheaper chicken stock by far if you use a whole chook, cook till the chook still has flavour but the stock does too, then remove chook, dissect and use for up to two meals along with some of the stock. You still get a good 2-3 litres of stock, esp if you’ve used plenty of celery tops, carrot, onion and so forth.

    The downside, however is having to handle the icky cooked chicken instead of biffing the bones and veg straight in the bin.

    Comment by annie — October 3, 2012 @ 10:37 am

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