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A whole bird

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Home Cooking

A whole bird

k
krissywats | | Apr 13, 2005 12:07 AM

After my success with turkey stock I decided there is absolutely no reason for me to ever buy stock again (organic is EXPENSIVE). I also decided there is no reason to buy deli turkey or chicken when I can just roast one every couple of weeks and use the carcass for stock. This is going to save me a ton of money since an organic chicken is about $7-8 total at my grocery store. I'm very excited with this idea and looking forward to trying all types of brines and roasting methods. (Feel free to throw some ideas at me!)

Who knew not being a vegetarian could be so fun?

I have very little experience with the any type of whole bird and NO experience with the goodies they leave inside the bird. I will never ever eat the giblets or use it in any type of dressing (organ meat makes me retch) but can I use it in the stock? Will it change the flavor from just using the carcass? Will it taste...um....organ meaty?

Thanks in advance!!

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