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Old 04-21-2011, 07:16 PM   #21
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Zhizara, I don't think balsamic would taste very good in the soup. White vinegar works, but it leaves an odor in the soup IMO. I've had some luck with white wine vinegar though.
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Old 04-21-2011, 09:31 PM   #22
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Zhizara, I don't think balsamic would taste very good in the soup. White vinegar works, but it leaves an odor in the soup IMO. I've had some luck with white wine vinegar though.
I have only added vinegar once, so far. I used cider vinegar and that worked fine.
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Old 04-21-2011, 10:07 PM   #23
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Ya know, we have been giving our all to these recipes and methods, but I believe larryP has moved on to other boards where he can get an answer in less than 5 minutes.

Too bad, it takes patience to be a cook.
Glad you put into words what I was thinking, SG. So often happens when someone asks a question, but I love the conversation that happens like this when the OP leaves.
For example, I don't really have to have a fat old chicken, or a young lean expensive one for that matter. Those cheap trotters from the fat old hens will work just fine. I learn something every day.
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Old 04-21-2011, 10:09 PM   #24
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Glad you put into words what I was thinking, SG. So often happens when someone asks a question, but I love the conversation that happens like this when the OP leaves.
For example, I don't really have to have a fat old chicken, or a young lean expensive one for that matter. Those cheap trotters from the fat old hens will work just fine. I learn something every day.
That's exactly what I was thinking
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Old 04-21-2011, 11:20 PM   #25
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Glad you put into words what I was thinking, SG. So often happens when someone asks a question, but I love the conversation that happens like this when the OP leaves.
For example, I don't really have to have a fat old chicken, or a young lean expensive one for that matter. Those cheap trotters from the fat old hens will work just fine. I learn something every day.
And I AM a fat, old chicken...
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Old 04-22-2011, 02:16 AM   #26
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Old 04-22-2011, 02:30 AM   #27
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Over here in certain markets you can buy old boiling fowl for about $1 a bird, the are ugly scrawny fowl that are as tough as old boots if used for any other cooking, because of their age they are fully matured and packed full of flavor that is released for stock by long slow simmering.The benefit of a soup lunch for 4 plus a chicken pie dinner for 4 that costs $1 plus your pastry ect should not be forgotten in these economic times.

What type of fowl do you think commercial Stock and Soup makers use?
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Old 04-22-2011, 05:38 AM   #28
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I'd bet they use the bones and skin from all the boneless skinless chicken breasts they produce, Bolas.

Thanks, Alix. I make my own chicken broth usually, so I won't add Balsamic and ruin it. I have white, cider and Balsamic vinegars so I'll just stick with the white.

I will, however buy a couple of cans of the Swanson, Kayelle, just to keep on hand.
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Old 04-22-2011, 09:05 AM   #29
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I'd bet they use the bones and skin from all the boneless skinless chicken breasts they produce, Bolas.
Nah McDonalds have first dibbs on that
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Old 04-22-2011, 09:33 AM   #30
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I am pretty sure the cheap packs of leg quarters are what's left over after all those chicken breasts are sold. They are not old chickens--too tender for old chickens.

Sometimes those leg quarters are huge, sometimes the leg part is broken or bruised, or they are mis-cut. All those things mean that they won't be getting a Grade A mark on the package, so they are sold for less.

Don't worry--the Grade A mark only refers to the looks of the meat--they are all inspected for disease/safety.

Sincerely, Sparrowgrass--former USDA chicken checker.
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