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.
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.
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.
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.
Nah McDonalds have first dibbs on thatI'd bet they use the bones and skin from all the boneless skinless chicken breasts they produce, Bolas.
I buy usually organic chicken because it is healthier.
You mean it's alive instead of dead?
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.
sir loin, please explain how adding chicken feet to soup makes it healthier.
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.
Thank you Kayelle.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.