Frenchy
Rice cookerPeter A wrote on 18 May 2006 in rec.food.cooking Timing???Perhaps it is fluid level different rice need differing amounts of...
Two of those three are true. Wings are "good," "and make excellent stock." At least around here, they're never cheap. Leg quarters have been as cheap as 18 cents/# within the past month.
Too much of the flavor has been boiled out. Meat used to make stock is only suitable for dogs or pigs. Cats are usually unimpressed.
White meat definitely gives a different flavor than dark. A stock made with just wings will be very different that one made with just thighs. I like the whole chicken approach for best flavor. Reserve the drumsticks and breast tenderloins, the rest to the stock pot, but that's a bit pricey, and I only do it if whole chickens are $.59/# or less. Oh, and I clean those nasty lymph glands out of the hip/backbone area. The gizzards and heart, whatever, but the liver goes to the dogs as well.
You know another part I like to reserve is the wing tips. I love them fried in chicken schmaltz, rendered from the big blobs of fat on the thighs, which also dont do anything for the stock, since the fat would be skimmed off anyway.
--Bryan
