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Chicken feet for stock
About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to make soup. Today, my wife went to the grocery store and brought home a couple of roasting chickens. At that store, the whole roasting chickens still have the feet attached. She must have turned up her nose because the butcher asked her if she wanted him to remove the feet. He then told her that they add very good flavor to the stock. Since she knew I was going to make stock, she broght them home. So, are the feet good for making stock? What's the procedure? Bake them with the chicken? Also, what are good spices to use in making chicken stock? Or is that something to be added later when making the soup? -- For email, use |
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