Mid-Atlantic Gardening: What Ya' Got Cookin' 2014 Part 4 Sweet Summers' End , 1 by Gitagal

Gitagal wrote:
Sally--
You talking about the bag of breast bones i once gave you?
I think they cost a bit more now...used to be $1.50.
They always have chicken necks by the bag--of big case.
Crabbers buy those...not much meat on them for flavor...

I know I have some recipes for "best" stock. I think some of them say to
cook the WHOLE chicken. (let me check if I have it somewhere..)
Also--do not peel the onions--just 1/4 them. Adds a nice color...

Looking through my 3" binder....
Darius says in one recipe that she never adds Celery to stock, because it "kills the flavor'.
Must remember that...
She also noted that organic, free range chickens make a huge difference in taste.
So--buy a whole, small chicken and use that...as you noted.

I scanned in a recipe for Basic Meat Stock. Could not find one for Chicken.
I have stacks and stacks of cut out recipes....wouldn't know where to look.

I scanned in the Meat Stock recipe--but could not attach it as it is not in JPG.

Gonna take a picture of it now....hope my hand is steady....:o

OK--I think it is readable...This is from the "Old Farmer's Almanac"--2009

G.