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Old 11-06-2013, 10:02 AM   #91
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Isn't that what I said? I just don't pick at every little piece clinging to the bones.

I do pretty much the same to make stock but I also add a couple bay leaves, thyme sprigs, and parsley stems. When I stem parsley for other dishes, I put the stems in a bag in the freezer for this purpose. Why waste them?

I was agreeing with you, not trying to improve on what you said!!
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Old 11-06-2013, 10:22 AM   #92
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I was agreeing with you, not trying to improve on what you said!!
Sorry, I misunderstood
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Old 11-06-2013, 10:55 AM   #93
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I often leave some meat on the chicken carcass. It's 'cause I have been picking at the carcass and I make the stock (or put the carcass in the freezer to accumulate with other chicken bones) and it has reached the point that I have to do something RIGHT NOW or it might go off.
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Old 11-06-2013, 11:01 AM   #94
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Thanks for all the tips guys. I've made beef stock before but never chicken.
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Old 11-06-2013, 11:42 AM   #95
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...with a couple of big rocks on the lid.

Afraid it might get away?
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Old 11-06-2013, 11:58 AM   #96
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Sorry, I misunderstood

I also have to be careful how I word things. When talking face to face you can see the persons facial expressions and hear the tone in their voice.
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Old 11-06-2013, 12:02 PM   #97
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Afraid it might get away?
No. No legs on the pot.

Afraid critters may get in.
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Old 11-06-2013, 12:37 PM   #98
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No. No legs on the pot.

Afraid critters may get in.


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Old 11-07-2013, 09:19 AM   #99
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Cute!
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Old 11-07-2013, 09:31 AM   #100
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Like the poppy MC. Can't get one here in France as they do a different thing so my Daughter always buys a 2nd one on my behalf
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