[Sca-cooks] Chicken Breast vs. Bone in chicken

[Nick Sasso]

's hard to ignore the value of the gelatin in the final stock.  Dark meat
and things such as the wings and tips, backs, ribs and the carcass itself
will make a big difference in the final product when tasted side by side.
Just boneless breasts will give you a tasty enough stock, just not as full
bodied and flavorful (not near so much collagen as the rest of the bird).

niccolo difrancesco

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Alexa
Sent: Thursday, September 01, 2005 9:15 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Chicken Breast vs. Bone in chicken


Well, my 2 cents on chicken soup.
If you use the whole cut up chickens you can make your
stock with those chickens while you cook them to use
the chicken for the soup.  I also have found that when
I use breast meat for chicken soup, it tends to be a
little dryer.

Alexa