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Question on chicken and eggs.
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Christopher Green
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(James) wrote in message . com>...
> I wonder if I can mix up a batch of scrambled eggs in a blender and
> bottle it for use for a whole week?
>
> The other question is does it matter what part of the chicken you use
> to make soup? If it tastes the same I would use the cheap cuts.
> Chicken backs are cheap but lots of bones. Chicken legs are usually
> cheap and have lots of meat. Does whole chicken or brest make better
> soup?
You want lots of bones for good chicken soup, so chicken backs are
especially useful if it's soup you want.
You can roast a whole chicken and save the bones and scraps of meat
for soup.
Save the chicken breasts for something else; using them for soup may
be an expensive disappointment.
--
Chris Green
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