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Bill[_3_]

In article <PnaUi.11627$c_4.6688@trnddc05>,
says...
>
> On 25-Oct-2007, Pierre > wrote:
>
> >
<snip>

> >
> > Best chicken stocks I've ever made are made using chicken feet. (The
> > more ethnic markets have them, as well as some grocery stores. Use
> > your right on method from above. Take the feet, roast in the oven in
> > a single layer at 325° with some carrots and celery; for 35 mins or
> > so, until beginning to turn golden. Add it all to your stock pot
> > filled with cold water, careful not to boil.
> >
> > Makes rich gelatinous stock.
> > (Hopefully not too off topic.)
> > Pierre
>
> Not off topic at all as far as I'm concerned. It's the little tips and
> suggestions that add up over time. Your point about roasting had
> been overlooked by myself and others. Thanks for mentioning it.
> Much better flavor is developed by the roasting process. I suppose
> I should apologize for misspelling "mirepoix", but frankly I don't
> give a shit. Interestingly, Google produces 7 hits for articles that
> used "mirapoir" as the spelling for a mixture of onions, carrots and
> celery.
>
>

That's because there aren't a bazillion people trying to sell it
<mirapoir>.

Bill