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United States
Member since Jan 2011
"Makes a wonderful, rich stock that can be eaten as cold jellied consomme, as well as used as a base for any recipe or soup requiring chicking broth or stock...
Tip: cook it as long as possible - until the bones start to dissolve. Stir often to help the process. Strain it thoroughly and throw out the gnarley old chicken meat and bones. If you co""
"Makes a wonderful, rich stock that can be eaten as cold jellied consomme, as well as used as a base for any recipe or soup requiring chicking broth or stock...""
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