Katra wrote:

> In article .com>,
> "Sheldon" > wrote:
>
> > Mike Van Pelt wrote:
> > > > wrote:
> > > >> >
> > > >you can buy a small chicken, cut it up, and make your own.
> > >
> > > For stock, Alton Brown suggested getting chicken wings.
> > > Lots of connective tissue to hydrolize for the gelatine that
> > > gives stock it's "mouth feel" properties, relatively cheap.
> > >
> > > (I mostly use the Swanson's low sodium canned broth, but one
> > > of these days I'm going to try making a real chicken stock.)
> >
> > Then forget all about Alton Brown's cheapo-******* wing concoction
> and
> > take a clue from "deguttadauro> and use a whole chicken... why waste
>
> > your time on stock that's all gelatin and no flavor... the stockpot
> is
> > NOT your garbage disposal. And while you're at it remove that
> spinal
> > column and toss it in the trash, if you don't eat it it's garbage.
> I
> > mean if you're going to make stock from saved up fercocktah scraps
> > you'd be better off boiling bouillon cubes with your soup greens. I
>
> > wouldn't dirty a pot to make scrap stock... when the cooking fuel,
> > herbs and spices are worth more than the chicken there's s0mething
> > wrong with the picture, it's a friggin' cartoon.
> >
> > Sheldon
> >
>
> Sheldon...
> For once I _really_ disagree with you!
> Wings make far, FAR better and richer stock than a whole chicken!
> What a waste!
>
> Personally, I still think the best stock is made from chicken feet
> (for the same reason wing stock was recommended) but some folks just
> cannot handle that. ;-)
>
> Honestly Shel' have you ever TRIED it???
>
> Chicken stock made from chicken backs is also excellent!
>
> To me, using a whole chicken to make stock is a real waste. :-P
>
> And it's not nearly as rich!

I agree and would add that the first time i tried it i decided to go all
the way and boil a 6 pound "capon". While the resulting stock was
adequate it was no better than a stock made with a chicken carcass, and
more to the point when i took it out of the stock pot i had so little
stock left in the pot that i had to strip the capon of its meat and
return its carcass to the pot with more water to produce an usable
amount of stock.
---
Joseph Littleshoes