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? Is the difference in
the fact that I used bone in drumsticks instead of bones or something else?

--Lia

Julia Altshuler wrote:

Does no one make chicken soup from scratch anymore that bones
aren't available at the supermarket?


I've asked and asked and asked... and not once has anyone said "Yes, we
sell chicken bones"...

~john!


....and they always look at me funny for asking

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."

Did you add any onion, celery, carrots or salt and pepper,herbs of any type
with your chicken legs to the soup pot? Maybe a teaspoon of chicken flavored
granules to add richness.BTW, I use the thighs and remove almost all of the
extra fat, you need a little fat for the flavor before slowly simmering for
about 2 hours. Strain off the broth, discard the simmered veggies then add
fresh vegetables and the chicken meat cut into bite size pieces. Cook until the
veggies are done then add the cooked noodles or cooked rice. And no, the
markets do not sell chicken bones although you may be able to find the necks
and backs. Just depends on what area of the country you live in. Here in the
South, they are fairly easy to find. Jan

This is got to be a troll.

Julia Altshuler wrote:

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
...

"Julia Altshuler" wrote in message
news:qiQsb.141846$9E1.717742@attbi_s52...
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? Is the difference in
the fact that I used bone in drumsticks instead of bones or something
else?

--Lia


The flavor is mostly in the meat - there's very little if any flavor in the
bones themselves. I think that the "bones" people use to make chicken soup
refer to the leftovers from a roast chicken, and the flavor comes primnarily
from the bits of meat that are still attached. I have never seen chicken
bones per se for sale, although some stores carry backs and necks for this
purpose. You can make a wonderful stock from legs - I do it regularly when
they are on sale at 19 cents a pound. Use a cleaver to chop them into 1"
pieces and then proceed as usual. Simmer for at least 2 hours. If your stock
was tasteless I suspect you used too much water or perhaps had a batch of
bland chicken!


--
Peter Aitken

Remove the crap from my email address before using.

"Gerald I. evenden" wrote:

This is got to be a troll.

Julia Altshuler wrote:

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
...

I made a pot of chicken soup yesterday, with chicken bones and chicken
giblets. I saw the packages of Murray's Free Range Chicken Bones, as
well as Murray's giblets at Fairway's and bought a couple of packages at
49 cents a pound for the bones ande $1.29 for the giblets. I used the
usual vegetables. carrot, parsnip, turnip, onion, leek, celery, parsley
and dill.

There was enough chicken fat to skim off and make matzo balls. Since
the temperature was going down, both my next door neighbor and my
friend, Marcel, enjoyed the soup and there is plenty left for tonight's
dinner.

I always use bones and/or chicken bones for soup, since nobody likes to
eat the boiled chicken.

I don't think that using chicken bones makes one a Troll.

"Julia Altshuler" wrote in message
news:qiQsb.141846$9E1.717742@attbi_s52...
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? Is the difference in
the fact that I used bone in drumsticks instead of bones or something
else?


I seldom see bones of any kind at the supermarket. Most of the meat comes
in pre-packaged and I assume that the bone aren't very profitable so they
don't make it to the store. I generally buy whole chickens or split chicken
breasts with bones. I cut the chicken up myself and bone the breasts. The
bones, skin, wing tips, necks, and backs all get put into bags in the
freezer. When I want to make stock, I use them. Along with the bones and
residual meat, I add chunks of onion, garlic, celery, and carrots and simmer
for several hours. The stock is strained and the solids get ground into a
paste for the dogs. You can reduce the stock to the desired concentration
and freeze it for several months. To get good flavor you will have to reduce
the stock and add herbs and salt. Dried herbs can go in at the start, but
fresh herbs are better added at the end. Don't add salt until the stock has
been reduced or it may end up too salty.

Julia Altshuler wrote:

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? Is the difference in
the fact that I used bone in drumsticks instead of bones or something else?

--Lia



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

Peg

A complete set of bones comes with every whole chicken sold.

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

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. :-(

Most chinese/asain and some mexican grocers sell feet.

-sw

"Julia Altshuler" wrote in message
news:qiQsb.141846$9E1.717742@attbi_s52...
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?

Who needs bones - use a fryer when they go on sale for $.59 per pound...


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?

No difference in flavor - as long as they are wrapped correctly



Finally, is there anything I can do to improve
the flavor?

Mirpoix, dill , juice of a fresh lemon, parsley, and a bouquet garni.

Dimitri

Julia Altshuler wrote:
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? Is the difference in
the fact that I used bone in drumsticks instead of bones or something else?

--Lia


Lia, One thing to remember is that when you are sick with a cold,
everything loses its flavor. The only thing that really appeals to me
when I have a cold is sushi with lots of wasabi, mainly because I can
taste it...

lisae

"Gerald I. writes:
This is got to be a troll.

Nope, simply a moron... not even a culinary moron, simply a general run of the
mill moron, ie. brain damaged..

Julia Altshuler wrote:

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.

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