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#16
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| I was just shooting in China last week (and the week before) and the crew all ate a broth that was just chicken feet and cocks comb. The feet are pulled out of the broth and eaten whole--> really tasty, after you get past the North American squeemishness of eating idetifiable parts. But I digress. G.
__________________ http://www.legourmet.tv Free video website for all things food, wine, beer, cheese... Check it out! |
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#17
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| The Frugal Gourmet - of sainted memory - recommended roasting beef bones for stock at 400 deg for two hours (and keeping an eye on them toward the end,) He just said to boil chicken parts, but I don't know why they wouldn't benefit, too.James Beard recommends 450 degrees for the beef, and he adds almost an equal amount of gizzards to his chicken parts - backs and necks - for stock. He also doesn't call for roasting the chicken. Mike
__________________ travelling gourmand |
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#18
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| Also good raw for dog food, if it isn't sketchy looking. |
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#19
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| Whenever I get chicken necks, some are saved fpr my cat. I cleaver the necks ito appropriately-sized pieces so he can knaw on them a little. They make a perfect treat or snack, as the potassium (phosphorus)/calcium balance is ideal. Buddy's 9 years old and his teeth are perfect - never needed any dental work. The bones hep keep his teeth in good shape. Are you a proponent of the BARF diet? shel |
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#20
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| Industry tidbit: Chicken necks, carcasses, feet, wings (although they are expensive now because of demand) are used to make MDM: mechanically deboned meat. The parts are crushed/ground in a wicked machine then the slurry is pushed through a screen where the bone fragments are retained but the fat and meat passes through. MDM is used for hot dogs in particular but also for nuggets and the like. Luc H.
__________________ I eat science everyday, do you? |
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#21
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