>"Marge" writes:
>
>Today is chicken soup day. The local store sells packages of root
>veggies, parsley, onions, leeks. I bought a whole chicken cut up.

Whole chicken... excellent!

Can't make chicken stock from scraps, that would be scrap (garbage) stock.

>The recipe in Joy of Cooking says to add mace, so I thought I'd try
>that.

Mace is cood, but probably says "blade mace", use a piece the size of a thumb
nail to a 6-8 qt pot.... ground mace is kinda difficult to judge it's strength,
so be wary, mace is strong, better less than more.

>Do people brown their chicken before making the soup? or just put it in
>and let it boil?

Don't see the point in browning, the whole idea of using whole chickens for
soup is to have a golden soup.

>I never ate acorn squash before so I'm trying that too. Thought I'd try
>cooking it in the microwave, then add the brown sugar, butter.


Winter squash is best dry roasted... microwaving is more like steaming/boiling.
But I'd never light my oven for just one squash, I'd bake at least two, and
while I'm at it I'd roast a whole chicken too, and maybe a few baked spuds...
I'd have planned for two whole chickens, one to roast and one for soup... gotta
be a zillion uses for extra boiled/roasted chicken.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
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