Comments on: Chicken Soup http://www.greedygourmet.com/2009/04/29/chicken-soup/ It's all about food Wed, 08 Sep 2010 23:10:47 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Paula http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-14497 Paula Tue, 25 Aug 2009 02:00:31 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-14497 i love Chicken Soup it is so yummy. i love Chicken Soup it is so yummy.

]]> By: Jen http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-9592 Jen Tue, 05 May 2009 15:38:12 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-9592 Watch out---once you taste your own stock, you will not want to return to the those store-bought versions...It's raining here today and I'd love a bowl of this soup! Delightful photos! Watch out—once you taste your own stock, you will not want to return to the those store-bought versions…It’s raining here today and I’d love a bowl of this soup! Delightful photos!

]]> By: Jenna http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-9577 Jenna Tue, 05 May 2009 06:00:14 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-9577 Disjointing a chicken is pretty darn satisfying. Don't forget the innards! When there's a good sale, I like to buy 6-10 birds and have frozen chicken parts for several months. That many livers = a tasty bacon-wrapped liver starter or chopped liver sandwiches for lunch. & "dirty rice" from the gizzards. I was recently educated that the proper name is "rice dressing" and only the tourist trade says dirty rice in New Orleans. Doesn't matter what you call it; it's delish! btw, wings are my favorite part: I parboil just until cooked,--beginning of stock--but then I spice rub them and roast until tender & crisp skinned. Much more delectable than other parts! I have julienned the neck and back skin to make cracklings; not often of course, but it augments polenta in particular, when having an otherwise veg meal in cold weather. Thanks for the post & as always, the terrific pix. Here's to frugal cooking! Disjointing a chicken is pretty darn satisfying. Don’t forget the innards! When there’s a good sale, I like to buy 6-10 birds and have frozen chicken parts for several months. That many livers = a tasty bacon-wrapped liver starter or chopped liver sandwiches for lunch. & “dirty rice” from the gizzards. I was recently educated that the proper name is “rice dressing” and only the tourist trade says dirty rice in New Orleans. Doesn’t matter what you call it; it’s delish! btw, wings are my favorite part: I parboil just until cooked,–beginning of stock–but then I spice rub them and roast until tender & crisp skinned. Much more delectable than other parts! I have julienned the neck and back skin to make cracklings; not often of course, but it augments polenta in particular, when having an otherwise veg meal in cold weather. Thanks for the post & as always, the terrific pix. Here’s to frugal cooking!

]]> By: Michelle http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-9434 Michelle Fri, 01 May 2009 12:56:38 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-9434 You're right, Ben. And it doesn't have to cost an arm and a leg. Thanks, The Due Dishes. I'm glad you found the post useful, CatsWithThumbs. Herman: Viva Chicken Soup! Jeanne: I think part of the satisfaction is that you made it from complete scratch instead of taking the easy way out with a stupid stock cube. You’re right, Ben. And it doesn’t have to cost an arm and a leg.

Thanks, The Due Dishes.

I’m glad you found the post useful, CatsWithThumbs.

Herman: Viva Chicken Soup!

Jeanne: I think part of the satisfaction is that you made it from complete scratch instead of taking the easy way out with a stupid stock cube.

]]> By: Jeanne http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-9402 Jeanne Thu, 30 Apr 2009 15:05:11 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-9402 There is something about making chicken stock that makes me feel more like a domestic goddess than any other dish... And the best thing is that the end result is so super-satisfying! Yours looks fabulous :) There is something about making chicken stock that makes me feel more like a domestic goddess than any other dish… And the best thing is that the end result is so super-satisfying! Yours looks fabulous :)

]]> By: Herman http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-9395 Herman Thu, 30 Apr 2009 10:45:03 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-9395 This is what kills a winter cold! Sticks to your ribs and makes the world a better place. This is what kills a winter cold! Sticks to your ribs and makes the world a better place.

]]> By: CatsWithThumbs http://www.greedygourmet.com/2009/04/29/chicken-soup/comment-page-1/#comment-9383 CatsWithThumbs Thu, 30 Apr 2009 03:50:10 +0000 http://www.greedygourmet.com/2009/04/29/chicken-soup/#comment-9383 love. love. love. nothing is better than a whole chicken and all the things you can do with it. I loved your article!!! love. love. love. nothing is better than a whole chicken and all the things you can do with it. I loved your article!!!

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