- Thread starter
- #11
thebulg
Chirping
I started stock today for the coq au vin. I had an equal amount of fresh chicken parts and leftover store chicken parts. Even so, this might be the first time i've tasted something that i would truly describe as earthy or gamey. It tastes like working in the garden or mowing the yard in humidity. Not sure if that makes sense ha! It doesn't taste or feel thin. I cannot even begin to imagine a stock made entirely from fresh, naturally raised chickens and homegrown foods. My mind is exploding a little right now dreaming about what food must have tasted like 100 years ago.