On Thu, 13 Nov 2003 15:44:43 -0500, Peggy
wrote:





Feet! Feet! You need chicken feet for flavor. Alas, the stores don't
sell them either. :-(

Peg

Asian markets sell them all the time. I have a package in my freezer
awaiting the making of chicken broth, along with a disjointed stewing
hen.

I make chicken stock/broth the way that the great Edna Lewis makes it.
She starts cooking chicken parts and an chopped up onion or two in a
large pot, covered. It cooks slowly for a bit: there is no fat added,
or water at this point. At the point where the juices are starting to
exude and almost cover the chicken, she adds water. She doesn't
flavor her broth, but I do, with the usual aromatics. I have made it
without the aromatics before and this method produces a wonderful
broth even so. And it jells wonderfully.

Hmm....maybe I will defrost those today: feels like chicken soup
weather outside, with all the winds blowing here in the DC area.

Christine