73 Magazine

World Radio Online

HamMag

Flying Pigs Bacon Bits

73 Magazine

No collection of free amateur radio publications would be complete without mentioning the huge stash of 73 Magazine, aka Amateur Radio Today.
73 was published from 1960 until 2003. It was a perennial favorite in the amateur radio community during it's run. It is now available online for all to reach at archive.org.

This collection is available from the non-profit Internet Archive:
73 Magazine at Internet Archive

Hacer Caldo De Pollo Link [patched] May 2026

Para preparar un auténtico caldo de pollo mexicano, se recomienda utilizar piezas con hueso para obtener un sabor más profundo. La receta tradicional consiste en cocer el pollo con aromáticos y luego añadir verduras frescas de temporada. Ingredientes principales

Option 2: Twitter / X (short & punchy)

Skimming the Foam: This step is often skipped in casual cooking, but essential for a clean taste. The grey foam that rises to the top is protein coagulation; it doesn't taste good and makes the broth look dirty.

Timing the Veggies: If you are making a soup to eat immediately, put the veggies in with the chicken. If you want a stock for future cooking, you might want to keep the veggies in large chunks so they don't disintegrate into mush over 2 hours.

Chicken: Typically 3 thighs and 3 drumsticks (or leg quarters) for maximum flavor. Aromatics: Onion, garlic, and bay leaves. hacer caldo de pollo link

A great recipe for making homemade chicken stock, an essential ingredient to so many recipes. reluctantgourmet.com Instant Pot Chicken Stock Para preparar un auténtico caldo de pollo mexicano,

1. Arroz con Pollo: Use broth instead of water to cook the rice.
2. Sopa de Fideo: Toast angel hair noodles, then simmer in your broth with tomato and cilantro.
3. Ajiaco (Colombian soup): Add corn, capers, and three types of potatoes.
4. Risotto or Congee: The gelatin creates a creamy texture without heavy cream.
5. Pan Gravy: Deglaze your roast pan with this broth instead of water.

Step-by-Step Method

1. Prep the chicken – Rinse and pat dry. If desired, remove excess skin (keeping some adds flavor).
2. Combine ingredients – Place chicken, vegetables, herbs, and 1 tsp salt in a large stockpot. Add cold water.
3. Bring to a simmer – Heat over medium-high until bubbles just break the surface, then reduce heat to low. Do not boil vigorously – boiling makes the broth cloudy.
4. Skim foam – During the first 20 minutes, use a spoon to skim off any gray foam that rises to the top.
5. Simmer gently – Cover partially and cook for 1.5–2 hours (longer = richer). For bone broth, go 4–6 hours.
6. Strain – Remove chicken and vegetables with a slotted spoon. Pour broth through a fine-mesh strainer into a large bowl.
7. Separate meat – Once cool enough to handle, pick meat off the bones (use for tacos, salads, or add back to broth). Discard bones and spent vegetables.
8. Adjust seasoning – Taste the broth and add more salt or herbs as needed.

Root Vegetables: Carrots, potatoes, and often chayote (Mexican squash) provide heartiness. Skimming the Foam: This step is often skipped

Paso 5: El descanso milagroso Apaga el fuego. Deja reposar todo dentro de la olla durante 1 hora más sin destapar. Este es el "link silencioso", donde los huesos siguen liberando gelatina en el calor residual.

HamMag

HamMag is another now-defunct free publication. Produced in Europe, this was a very grass-roots publication that had a wide range of topics and columns.

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2010	Jan 2010	Feb 2010	Mar 2010	Apr 2010	May 2010
All files:	HamMag.zip 38 Mb

Flying Pigs QRP Newsletters

The Flying Pigs QRP Club, International is a laid-back, fun loving group of QRP enthusiasts. Over several years the FPQRP "Bacon Bits" Newsletter was published in PDF format.

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