For whatever reason, I cannot add a post or reply to any post, so I must add my follow-up thanks here.
THANK YOU so much for all the lovely, detailed information!
I made a few mistakes and a lot more mess than was required, but I have a usable stock! This is a bit of a big deal for me.
It will be even better next time, thanks to all of you and the info I got here - even linking!
Thank you so very much. Really.
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If anyone can answer even part of one question, you'll have my eternal gratitude.
I'm just starting to actually cook...for real, anyway. More than adding peas to the Hamburger Helper. Not young, but never learned. Starting at the beginning (a very good place to start. ;) ) and already confused after reading Julia and Martha and googling.
Re: Chicken stock
1. Are potatos to be avoided in stock? (No recipe has them.)
2. Some places advise saving veggie odds and ends in the freezer and use them for stock. Others recommend buying fresh. Who is right? Is either okay?
3. They say to cover with water, but some of it floats to the top. Can I just live with that?
4. Anything wrong with eating the meat & veggies from the stock when it's done? I realize they might not taste great, but I hate to just toss them. (And if I can't eat them, can my cat eat the meat? She loves chicken.)
5. How do people store this stuff? I heard plastic baggies were fine...are they?
6. There isn't a butcher nearby. Is it really worth driving to get feet? Grocery stores have necks and gizzards kind of cheap
Many Mega Thank Yous to anyone who can answer any of this. :)
This is all much harder than it looks when Julia and Martha did it!