Re: Stewing Hens? Stock recipes?

[Guest guest]

Hi, just saw your question. I have a post on my blog for making

broth/stock. It's following Nourishing Traditions method. When I make

it, I use whatever bones or chicken parts I happen to have on hand.

Stewing hens work very well. The more bones, chicken pieces or whole

chickens you add to your water the stronger the stock will be.

Definitely try to let you stock cook for 24 hours. It turns out so much

more flavorful.

Also, if you have any pets, you can throw the soft bones, veggies and

left over meat pieces into a food processor and process until smooth to

make dog treats. I also have a post on that on the blog too, although

will be updating it soon to show a way to do it without flour.

The meat from stewing hens does tend to be pretty tough and it gets

tougher if you cook it in a stock for 24 hours, but it's still perfectly

fine to eat. We will use the leftover meat in chicken pot pies or throw

some BBQ sauce on it and have BBQ sandwiches or something a long that

line.

Here's my stock/broth post:

http://artistta.blogspot.com/2010/02/chicken-broth-tradition-with-cookin\

g.html

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