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Scotch Broth Soup Cooking On The Corsican Part 44


CheshireCat

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Your little clip took me back 60 years. That is broiling or poaching a chicken. When I was young on our farm we kept a few chickens for our own comsumption. That would be their fate come Autumn when they went off laying. Made into either very thick lumpy chichen soup or all meat removed for chicken pie.

I kind of do it now. I cook my chicken in a terracotta pot. I eat the result as normal but you get great stock which I tend to use in Rissotto, though sometimes soup.

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6 hours ago, ChrisB said:

Your little clip took me back 60 years. That is broiling or poaching a chicken. When I was young on our farm we kept a few chickens for our own comsumption. That would be their fate come Autumn when they went off laying. Made into either very thick lumpy chichen soup or all meat removed for chicken pie.

I kind of do it now. I cook my chicken in a terracotta pot. I eat the result as normal but you get great stock which I tend to use in Rissotto, though sometimes soup.

fantastic stoke i to have used it in risotto or in anything that needs a good stoke but it dose make great soups and so many kinds i love it once it is skimmed it is also very healthy low in fat and very calories ...

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