Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Chicken Stock Question "
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]The meat, especially the white meat adds very little to the stock and boiled white meat is pretty useless except for chicken salad and I'm the only one in my house that likes it. If I don't have leftover chicken bones from something that I've made, you can get chicken backs as another PP mentioned or I just get a cheap family pack of chicken wings. I take a cleaver or big chef's knife and I chop the wings in half (across the bones). You don't need to cut them apart, just break the bones, then toss them in with your mirepoix and herbs. Afterwards, I strain out the solids, toss them and refrigerate the stock and skim off the fat. Works great and pretty inexpensive.[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
