Gotta ask, Tim, what's with the chicken feet for broth? I cut up chickens for the freezer, and save the backs for stock, so I'm not squeamish... Just not a lot of meat on feet, and a certain ick factor. 😃 Btw, who's the author?
Chicken feet were available for a good price from our weekly farmshare folks, so chicken feet were the stock this time around. They don't make as rich a stock as backs/bones but they work pretty well nevertheless. I had thought of trying to make something else with them, as per a number of East and Southeast Asian dishes, but I ended up deciding that it wasn't going to fly. (So to speak.) Michael Solomonov is the owner of Zahav and a number of other Philly-area restaurants; I like his cookbook based on Zahav's menu.
Oh, wait, the famous author! That's Lulu Miller, author of Why Fish Don't Exist and NPR star extraordinaire (Invisibilia, Radiolab); one of this year's honorary degree recipients.
Bold! I can only imagine the response of your liver-averse and patties-not-meatballs guests to chicken feet. And I admit, first time I encountered them, at a dim sum joint in L.A., I made an executive decision: Hell, no. 😃
They are a bit vivid. Though that was amusing in a stock, in its way, as the picture underlines. Felt like I was either making a stock or I was auditioning for a scene in Macbeth.
Gotta ask, Tim, what's with the chicken feet for broth? I cut up chickens for the freezer, and save the backs for stock, so I'm not squeamish... Just not a lot of meat on feet, and a certain ick factor. 😃 Btw, who's the author?
Chicken feet were available for a good price from our weekly farmshare folks, so chicken feet were the stock this time around. They don't make as rich a stock as backs/bones but they work pretty well nevertheless. I had thought of trying to make something else with them, as per a number of East and Southeast Asian dishes, but I ended up deciding that it wasn't going to fly. (So to speak.) Michael Solomonov is the owner of Zahav and a number of other Philly-area restaurants; I like his cookbook based on Zahav's menu.
Oh, wait, the famous author! That's Lulu Miller, author of Why Fish Don't Exist and NPR star extraordinaire (Invisibilia, Radiolab); one of this year's honorary degree recipients.
Yup, have to admit, not familiar! Good to know though
Bold! I can only imagine the response of your liver-averse and patties-not-meatballs guests to chicken feet. And I admit, first time I encountered them, at a dim sum joint in L.A., I made an executive decision: Hell, no. 😃
They are a bit vivid. Though that was amusing in a stock, in its way, as the picture underlines. Felt like I was either making a stock or I was auditioning for a scene in Macbeth.