SC - Pork or Boar in the TREES!

[Stefan li Rous]

>In a message dated 2/22/00 4:33:46 PM Eastern Standard Time,
>Chris.Adler at westgroup.com writes:
>
><< I can't think of any use for the skin. Maybe someone else can. >>
>
>Broth. I always use the skin, fat and bones to make broth. It DOES have a lot
>of flavor and it would be a real shame to throw it away. Simply boil it for a
>long time strain, put the broth to cool in the frig and lift off the
>congealed fat which is called 'schmaltz' and is itself very tasty when used
>as a lard substitute.
>
>Ras

Skin? Into the broth. Always into the broth.

And don't forget to add the feet.

No kidding. Back in the late 1960's when all i'd ever cooked was 
Minute Rice, i moved into my first apartment. I decided i'd make 
chicken soup, which i'd never made, although i'd seen my mother (who 
hates touching or even seeing skin, fat, bones, or any other body 
parts) make some.

So i went to the nice Kosher butcher (this was in NYC) and told him 
what i wanted to do. And when i got home, there were two yellow feet. 
What did i know? And quite a surprise to someone who'd grown up in 
sanitized suburbia.

So i put 'em in the stock pot with the other parts, including heart 
and gizzards (which i'd also never seen before), some salt and fresh 
parsley, carrots, celery (with leaves left on), and maybe a bay leaf 
or two.

The moral is:  Don't forget the feet.

And you can skim out the fat and use it in your matzoh balls or any 
other dumplings, spaetzl, et cetera.

Anahita al-shazhiya
(who may become A'isha al-shazhiya etc., but will remain Anahita to 
her friends)