Restaurants & Bars 4

Soup Bones

Melanie Wong | Dec 31, 2003 12:25 AM

On the General Topics board there was a question about whether it was possible to buy chicken bones.


I stayed indoors on Sunday making chicken and turkey stocks. For the chicken stock, I made two batches. One was with chicken bones and the other with chicken feet. I cooked them separately because the chicken feet need more time on the fire to break down the connective tissue which give so much goodness. For the turkey stock, I used turkey bones and necks that I roasted with aromatic veggies to make a brown stock.

The chicken bones ($0.60/lb) came from Man Sung in SF Chinatown (1116 Grant Ave., 415-982-5918). These were the breast bone, rib cage and backs after the breast meat and legs had been removed. They were quite meaty with mostly white meat left behind. They made a very light and delicate stock. The chicken feet were very clean and large at $1.09/lb. I used 8 of the carcases and 2 lbs. of the feet to make two potsful. These Chinese chickens are fresh from Petaluma Poultry, also known for Rocky Ranger. I also bought a black silky to poach in the stock for eating.

Usually I would patronize the better known New On Sang Poultry next door (1114 Grant Ave., 415-982-4694), but it was busier in there whereas I had no wait at Man Sung. Man Sung offers the same Petaluma Poultry chickens at the same prices and the place is equally as clean. I'll continue to buy from them in the future.

The organic turkey bones came from Willie Bird. The retail store has frozen bones. The turkey carcasses, again the breast bone and rib cage, are $0.35/lb. and pretty meaty. The necks are $1.10/lb. I also boughta fresh hindquarter (back, thigh and leg)
weighing about 3 lbs. for $1.49/lb and turkey Italian sausage for $2.49/lb. Again, really good quality and sweet-tasting.

Willie Bird Retail Store
5350 Highway 12
Santa Rosa, CA


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