I'm always trying to improve my chicken stock, which I make several times a week and which serves as the basis for virtually all of my recipes.
Johnnie's Foodmaster on Beacon Street Somerville usually has chicken feet for sale, and they contribute great depth, gelatin, and mouth-feel to my stocks.
The other day I noticed a super-low-priced "fowl for stewing" for sale there, and I asked the butcher if this would be a good thing to use in chicken broth. He replied, in an almost panicky tone, "That's not chicken, it's fowl". He practically said "Don't buy that!"
Does anyone know what it is and whether it would be appropriate for a slow-simmered stock? I tend to think of "fowl" as synonymous with "poultry", an over-arching category that includes chicken and turkey. Am I wrong?
I just simmer the bones for at least 4 hours, and discard the meat. Would stewing fowl suit that purpose (augmented with feet and maybe a turkey neck)?
Updated 5 months ago | 1
Updated 7 days ago | 28
Updated 7 hours ago | 68
Updated 15 days ago | 37
Updated 23 hours ago | 40