Sheeesh ! I hate it when the damn computer won't just let me reply to
the original post!
=====================================
Ginny
Your soup sounds perfect - right down to the bay leaf. Don't be
surprised if it thickens up a LOT in the fridge. You can always thin it
with a little water. Actually, the chicken stock wasn't mandatory - as
long as your hambone was good. Make sure you scrape the marrow out of
the bone and let it dissolve into the soup.
Lynn from Fargo
PS Do exactly the same with navy or great northern beans and get great
bean soup.
My master recipie is from Betty Crocker - any of the older editions.

On 11 Apr 2005 20:06:20 -0700, "Lynn from Fargo" >
wrote:

>Sheeesh ! I hate it when the damn computer won't just let me reply to
>the original post!
>=====================================
>Ginny
>Your soup sounds perfect - right down to the bay leaf. Don't be
>surprised if it thickens up a LOT in the fridge. You can always thin it
>with a little water. Actually, the chicken stock wasn't mandatory - as
>long as your hambone was good. Make sure you scrape the marrow out of
>the bone and let it dissolve into the soup.
>Lynn from Fargo
>PS Do exactly the same with navy or great northern beans and get great
>bean soup.
>My master recipie is from Betty Crocker - any of the older editions.

Yes, aem mentioned that I didn't need to use stock but please tell me
how to scrape the marrow out of that big bone without the use of a
saw? I have this visual in my head of a table saw, goggles, apron and
body parts. Maybe I've been watching too many horror flicks. <g>

Ginny

After you boil the bone in the soup, the marrow inside the bone will
start to loosen and melt. Just get a skewer or skinny skinny spoon and
scrape the contents into the soup. The best time to do this is after
the bone has cooled and you're cutting off the little bits of meat to
put in the soup.
Lynn