"Damaeus" > wrote in message
...
> Reading from news:rec.food.cooking,
> zxcvbob > posted:
>
>> Worth saving for freshening up chicken broth? Or should I just
>> throw them out?
>
> I used to salt the water in which I was boiling chicken for whatever
> reason, but to get it salty enough to actually affect the chicken required
> quite a bit of salt, and after reducing the broth to something that
> actually has a significant flavor, it also tasted like the Pacific Ocean.
> I have since stopped salting the water. I then used some broth I'd made
> to put together some chicken & cornbread dressing. Fantastic taste. I
> don't like celery in mine. Just had cornbread, bread crumbs, diced onion,
> cubed chicken, sage, salt, pepper, and pats of butter on top. It was
> fantastic.
>
> Damaeus

Yabbut???? What about the parsley stems he asked about?