[Sca-cooks] Chicken broth

[Anne duBosc]

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[ Picked text/plain from multipart/alternative ]

Backs and wings make an excellent broth.  Throw in the necks, too.  I always add the innards, (gizzard, heart, and liver) because I like the taste they add.


 Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:Is there an economical way to make large quantities of chicken
broth without resorting to cubes and concentrates? Can cheap
chicken parts like backs and wings be used for this purpose?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net
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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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