Yep -- that's what the header to the first page says. I missed that one on the first time through. Then the Italian Chicken Soup recipe called for the Homemade Chicken Stock on the previous page. Dangit. As I write this, my homemade chicken stock is simmering. I learned three new things already...
1. READ the ENTIRE recipe before you start -- not just the ingredients. (Ya know -- I KNOW THIS! So why didn't I do it? I thought I was smarter than the recipe I guess.) So, I didn't have cheesecloth to put the spices into while the stock simmers. I just put them directly into the stock, hoping to skim them all out at the end?! Yeah-- I'll let you know how that goes.
2. I learned how to cut up a whole chicken. (Had I read the recipe beforehand, I would have likely bought my whole chicken already cut up. That being said, I will probably buy chicken stock from now on... but I had to cook each recipe in this book, so yeah-- check this one off...
3. Stock is made from simmering the meat, spices, and then just the bones. It is supposed to be richer than broth, which is just made from simmering meat or vegetables, and should be clear and free of fat. Stock is obviously the more fattening of the two, and hence, better-tasting?
To sum it up, I am not sure that homemade broth will be my secret to spirit-warming soups. I am relatively certain that I will purchase my spirit warmth in the future.
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