Oh my, so many chefs miss one of my favorite parts of fowl. The meat strands visible at the bottom are attached to a half-round of beautiful dark meat that sits at the center of the bird’s back. It makes a fantastic sandwich with some mayonnaise. Unfortunately, I don’t have access to salad cream or I’d probably give that a go. Happy broth making!
No. You need to put it in the freezer to make stock later; forget about it then wonder why you have no room left in your freezer until you find 6 carcasses in the bottom drawer.
Comments (14)
I want to see the noodles. Full marks for carcass evisceration, though
Agreed on both counts, not much left there for the cat!
Chicken Broth. Ah... clever lol
too clever...
Oh my, so many chefs miss one of my favorite parts of fowl. The meat strands visible at the bottom are attached to a half-round of beautiful dark meat that sits at the center of the bird’s back. It makes a fantastic sandwich with some mayonnaise. Unfortunately, I don’t have access to salad cream or I’d probably give that a go. Happy broth making!
No. You need to put it in the freezer to make stock later; forget about it then wonder why you have no room left in your freezer until you find 6 carcasses in the bottom drawer.
That chicken seemed to be delicious to be eaten totally.