SC - Ravioli recipe

[Elaine Koogler]

thanks!  Great information.

Kiri

Michael Gunter wrote:

> >I guess we go about this quite differently.  When I make soup, I usually do
> >not
> >roast the chickens, but boil them to create both the stock and the cooked
> >chicken.
>
> Either way is acceptable, depending on the type of stock you
> want. Roasting the chicken first creates a darker, richer
> stock which is great for some dishes but is too strong for others.
> Chicken pies, hearty chicken stews, things with full-flavor are
> great for a roasted chicken stock. But if you want something lighter
> or more delicate then the boiled chicken stock is needed. But you
> can never really go wrong with the boiled stock.
>
> >Kiri
>
> Gunthar
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================