"The Bubbo" > wrote:
> I never really have extra chicken parts around, I rarely make chicken
> since
> it's just me and a vegetarian. I haven't made chicken soup for myself
> since I
> met David, but I have made it for a few people.

I used to just toss out the parts I didn't need for frying, or the carcass
after roasting. But I guess I felt guilty about doing that, and the section
on stock making in the old Joy of Cooking intrigued me for many years...
finally I decided to make stock myself. I'm glad I did, but I can see it
would be more out of the way if you didn't eat chicken very often in the
first place.

I put the makings of stock into a bag in the freezer, and when I accumulate
enough, I make stock. I've even put a small amount of pork bones and
trimmings into the poultry stock if I have some. I've never made beef stock
for a similar reason as you not making poultry stock out of parts. Though I
do eat beef, it's not of the type that I'm going to have bones and
trimmings. It would take me forever to accumulate enough to bother.
Fortunately poultry stock works fairly well for a lot of things, even for
deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
need know a chicken was somehow involved in making that beef steak dinner!
;-)

I feel more stock making coming on in the future... chickens are on sale for
69 cents/pound this week.

--
( #wff_ng_7# at #verizon# period #net# )