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Can you "plump" up non-meat breeds for a week or two before slaughter? - Page 2

post #11 of 12
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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.
post #12 of 12

Oh the stock you get from birds is incredible. I let mine set in fridge then skim off the excess fat. That grease imparts a bitter/sour taste to me so always skim and strain before using. But oh yeah! Lets you know the stock and broth you've been using from the store is mostly water and has far too much salt. 

Everybody talks about the weather, but nobody does anything about it.

 

-Charles Dudley Warner

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Everybody talks about the weather, but nobody does anything about it.

 

-Charles Dudley Warner

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