[Sca-cooks] For headcooks (and prospective headcooks)

[Carol Eskesen Smith]

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[ Picked text/plain from multipart/alternative ]
Well, I'm actually pretty new to the list.  I use one pot to parboil the chickens, and after 10 or so birds, there's some flavor there, even at about 20 minutes per bird - plus, of course,the extras that simply go in the pot and are cooked until they are enough.  Then you add the other ingredients...
Regards,
Brekke

----- Original Message -----
From: Stefan li Rous
Sent: Friday, October 25, 2002 2:19 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] For headcooks (and prospective headcooks)

Brekke commented:
>>>      Find yourself a good meat market, and get quotes in advance.  I get really good meat for good prices that way.<<<

For those who haven't seen this, or perhaps those new to the list, check
out this article by Adamantius with more info along this line:
HC-butchers-art   (13K) 10/ 4/97    For Headcooks - How to work with your
local butcher.

>>>      Parboil your chickens before cooking, and buy a couple of extra birds.  Then serve chicken soup as needed.   (free tip.  Treat accordingly.)<<<

How long do you need to parboil the chickens before you get a usable broth?
  Perhaps I'm thinking of too short of boil, when "parboiling". Yes, I think
we've discussed Stefan's confusion on this previously. :-) On the otherhand,
if these chickens are meant to be used elsewhere in the dinner, I assume
you don't want to boil out all the chicken taste.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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