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Aug. 8th, 2010 07:35 pmChicken feet make everything taste better.
(I'm making soup tonight. In so doing, I'm simmering cannellini beans with bay leaves and garlic, and I'm making a chicken soup/stock of chicken innards and chicken feet, sauteed with carrots, celery and garlic scapes, to mix with the beans when they're tender. Then I'll stir in greens from the produce box.)
(But mostly, the insanely rich chickeny smell of chicken feet, with an about-equal balance of meat, skin, and connective tissue, is driving me crazy with hunger...)
(I'm making soup tonight. In so doing, I'm simmering cannellini beans with bay leaves and garlic, and I'm making a chicken soup/stock of chicken innards and chicken feet, sauteed with carrots, celery and garlic scapes, to mix with the beans when they're tender. Then I'll stir in greens from the produce box.)
(But mostly, the insanely rich chickeny smell of chicken feet, with an about-equal balance of meat, skin, and connective tissue, is driving me crazy with hunger...)