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Old 04-22-2011, 03:09 PM   #31
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I would like to suggest, if you can, buy a kosher chicken...the difference in taste, in my humble opinion, is great!!
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Old 04-22-2011, 08:20 PM   #32
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I buy usually organic chicken because it is healthier.
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Old 04-22-2011, 08:53 PM   #33
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I buy usually organic chicken because it is healthier.
You mean it's alive instead of dead?



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Old 04-22-2011, 08:53 PM   #34
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You mean it's alive instead of dead?



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Old 04-24-2011, 11:30 PM   #35
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Inorganic chicken:



They make lousy soup!

Don't forget to toss the feet in the pot. That's where the healing power of chicken soup comes from.
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Old 04-25-2011, 03:44 AM   #36
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sir loin, please explain how adding chicken feet to soup makes it healthier. more viscous, yes, but healthier?


my wife keeps telling me if i rub her feet we'll have a better life, but i'm skeptical...
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Old 04-26-2011, 01:23 AM   #37
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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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I have only added vinegar once, so far. I used cider vinegar and that worked fine.
So white or apple cider vinegar will help make the stock gel?


I cut up a chicken into pieces for frying. Then took the back, neck, excess skin and assorted inards that were in the bag put in in a pot with only the bottom 3 inches of stems from 1 bunch of parsley, 1 large unpeeled, skin on onion, 2 unpeeled carrots, 4 outside celery ribs ( save the pale heart and all the leaves for the soup itself), the top green leaves of a bunch of leeks (split open and WASHED well several times to remove the sand and grit), salt and ground pepper. Covered with water. Bring to a boil then loweer to a bare simmer for 2 hours. Turn off pot and let sit covered till completely. Then strain stock pick meat off bones and save for the gravy etc or give it to the cat. Placed stock in fridge. It was chicken jello in the morning. Wonderful flavor. I used it for my stuffing and gravy for Easter dinner.
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Old 04-26-2011, 11:51 AM   #38
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sir loin, please explain how adding chicken feet to soup makes it healthier.
It's magic, silly!
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Old 04-26-2011, 01:02 PM   #39
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Quote:
Originally Posted by msmofet View Post
So white or apple cider vinegar will help make the stock gel?


I cut up a chicken into pieces for frying. Then took the back, neck, excess skin and assorted inards that were in the bag put in in a pot with only the bottom 3 inches of stems from 1 bunch of parsley, 1 large unpeeled, skin on onion, 2 unpeeled carrots, 4 outside celery ribs ( save the pale heart and all the leaves for the soup itself), the top green leaves of a bunch of leeks (split open and WASHED well several times to remove the sand and grit), salt and ground pepper. Covered with water. Bring to a boil then loweer to a bare simmer for 2 hours. Turn off pot and let sit covered till completely. Then strain stock pick meat off bones and save for the gravy etc or give it to the cat. Placed stock in fridge. It was chicken jello in the morning. Wonderful flavor. I used it for my stuffing and gravy for Easter dinner.
I like your unique additions MsM, like the parsley stems (where most of the flavor lives), and the leek tops. Geeze, now all of you have inspired me to make some stock again. It's also very interesting about the vinegar trick.
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Old 04-26-2011, 01:12 PM   #40
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I like your unique additions MsM, like the parsley stems (where most of the flavor lives), and the leek tops. Geeze, now all of you have inspired me to make some stock again. It's also very interesting about the vinegar trick.
Thank you Kayelle.
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