The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on November 16, 2010, 07:31:44 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x81875
Oh my.
CTyankee Donating Member (1000+ posts) Tue Nov-16-10 01:37 PM
HAS DONATED TO THE FUND-RAISER FOR SKINS'S ISLAND! :-)
Original message
A question about homemade chicken stock.
I read somewhere (don't know where) that if you can find a butcher that sells chicken feet you should get them and put them in with the other parts of the chicken you are using, since they add a lot of taste to the stock.
Any truth to this?
The empressof all DU Moderator Donating Member (1000+ posts) Tue Nov-16-10 01:52 PM
HAS NOT YET DONATED TO SKINS'S ISLAND! :hammer:
Response to Original message
1. Yes feet, neck and bones will add flavor and texture
You can even ask the butcher for chicken bones and backs. The flavor of the soup will be even richer if you roast the bones first so take the extra time and stick them in the oven for a while before you put them in your stock pot.
grasswire Donating Member (1000+ posts) Tue Nov-16-10 05:21 PM
HAS NOT YET DONATED TO SKINS'S ISLAND! :hammer:
Response to Reply #6
7. I often use Better Than Bouillon for stock.
I just happen to like the way it is seasoned with vegetables, just the way I would make it from scratch. Comes in a jar, chicken, organic chicken, beef, ham, seafood, etc.
Warpy Donating Member (1000+ posts) Tue Nov-16-10 08:02 PM
HAS NOT YET DONATED TO SKINS'S ISLAND! :hammer:
Response to Original message
10. Clean them well and they'll add a huge amount of flavor while contributing to the yellow color of the stock.
Eating them is an acquired taste that I've just never acquired, they tend to be pretty gelatinous and blah after the flavor has gone into the stock.