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Old 04-20-2009, 05:03 PM   #11
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
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I like to get small chickens on sale and roast them off in bulk (4 at a time) save the bones for broth and drippings and trimmings. Trimmings can be quick pan fried to get some brown for a fast gravy.

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Old 05-06-2009, 05:25 PM   #12
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Join Date: Apr 2009
Location: Not where you live
Posts: 197
Originally Posted by chefkathleen View Post
In a pinch as said before chicken base would work. I use a brand called Specialty Touch Better Than Boullion.

*Gawd Escoffier is rolling over in his grave cause I said that*

Yes, he would. I haven't heard that name since I put the book down - second voluume, I think. LOL.

linicx is offline   Reply With Quote


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