In article qiQsb.141846$9E1.717742@attbi_s52, Julia Altshuler
writes:

I'm feeling a bit better today, but was surprised yesterday when my
boyfriend came home from the supermarket with the report that he'd asked
for chicken bones and learned that they don't sell them. He asked for
chicken backs or chicken wings with which to make chicken soup and
learned that they didn't have those either. The best he could do was a
package of 4 chicken legs (which cooked into a very thick, gelatinous
broth without much flavor but all the healing properties I could ask
for). Does no one make chicken soup from scratch anymore that bones
aren't available at the supermarket?

If I do find bones at a specialty market, how long can I freeze them for
and, would freezing them have any effect on them later when I went to
use them for soup? Or is it better to freeze the chicken stock? How
long can freeze stock? Finally, is there anything I can do to improve
the flavor? Maybe my tastes are changing, but it seems that we used to
make chicken stock at the Culinary Institute that tasted good. I would
have sworn I used the same method yesterday and ended up with broth that
was bland. What puts the flavor in chicken soup?

Chicken *meat* puts the flavor in chicken soup




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."