A Conversation for Chicken Stock

chicken stock

Post 1


your attempt at chicken stock is i fact an a laughable entry, i will return to this entry with a full and detailed way to cook flavoured and complex basic of any kitchen, the addition of skin fat and all chicken bits in your stock would lead to a cloudy acrid and fatty stock which is what you dont want a stock to be. even though you dismiss a stock cube, i bet it would taste better than your peasant souplette (look that up ) ! .i will be back to give you correct way to cook and prepare all stocks which are all the basis to all sauces and all compound sauces NO FOUNDATION NO HOUSE!. J

chicken stock

Post 2

Researcher 202543

Sunday 8th September 2002.
As a new member I was mouse dropping through the titles trying to find my way about – getting to know the place – like trying on a new jacket or a pair of new shoes.
I'd left the cooker…. I was attempting 'chicken stock'…. Then, there under 'Life' was everything and Chicken Stock, with a recipe for it.
But a reply posted Aug 7, 2001 by joolio said in effect, 'rubbish!'…
NO FOUNDATION NO HOUSE! But no promised better recipe either…over a year now…. I'm waiting for my pot to boil….has joolio fallen in his…please say something someone for I'm in the soup.

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