Comments on: Warms Your Bones http://www.ishotthechef.com/2009/02/05/warms-your-bones/ Can you taste it? Tue, 22 Nov 2011 04:27:09 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Kelly http://www.ishotthechef.com/2009/02/05/warms-your-bones/#comment-63611 Kelly Sat, 04 Jul 2009 14:25:13 +0000 http://www.ishotthechef.com/?p=860#comment-63611 Hi - This recipe looks delicious, I had one question. Ive never made chicken stock before and I was wondering.. Is 30 minutes simmer enough time to cook the chicken? I fear uncooked chicken! Ps - you take wonderful food photos :) Hi – This recipe looks delicious, I had one question. Ive never made chicken stock before and I was wondering.. Is 30 minutes simmer enough time to cook the chicken? I fear uncooked chicken!

Ps – you take wonderful food photos :)

]]> By: Janelle http://www.ishotthechef.com/2009/02/05/warms-your-bones/#comment-63081 Janelle Tue, 05 May 2009 16:59:24 +0000 http://www.ishotthechef.com/?p=860#comment-63081 I am going to try this recipe. FYI if you remove the skin before boiling the chicken it is less necessary to remove fat and thus can be made the same day. I am going to try this recipe.
FYI if you remove the skin before boiling the chicken it is less necessary to remove fat and thus can be made the same day.

]]> By: Randi http://www.ishotthechef.com/2009/02/05/warms-your-bones/#comment-58731 Randi Thu, 09 Apr 2009 03:43:29 +0000 http://www.ishotthechef.com/?p=860#comment-58731 At 37 years old, I finally took the plunge to make my own matzoh ball soup from scratch for Passover. I stumbled upon your blog and followed the recipe almost exactly. The only "mistake" I made was that I put the herbs (parsley, rosemary and thyme) in on the front end and then removed them before the 2 hour simmer. I've eaten a lot of matzoh ball and chicken soup in my life and this might be the best I've ever had. It had the perfect balance of flavor and got better with each bite. My boyfriend said the same...that it's the best he's ever had. I cannot wait for leftovers tomorrow! Thanks again :) p.s. I used a organic chicken from Whole Foods...not sure if that made any difference. At 37 years old, I finally took the plunge to make my own matzoh ball soup from scratch for Passover. I stumbled upon your blog and followed the recipe almost exactly. The only “mistake” I made was that I put the herbs (parsley, rosemary and thyme) in on the front end and then removed them before the 2 hour simmer. I’ve eaten a lot of matzoh ball and chicken soup in my life and this might be the best I’ve ever had. It had the perfect balance of flavor and got better with each bite. My boyfriend said the same…that it’s the best he’s ever had. I cannot wait for leftovers tomorrow! Thanks again :) p.s. I used a organic chicken from Whole Foods…not sure if that made any difference.

]]> By: Kelly http://www.ishotthechef.com/2009/02/05/warms-your-bones/#comment-42360 Kelly Thu, 26 Feb 2009 17:22:31 +0000 http://www.ishotthechef.com/?p=860#comment-42360 Thanks for the yummy pictures and recipes to warm this Minnasotian up! Best wishes down there in the "cold" ;-) Thanks for the yummy pictures and recipes to warm this Minnasotian up!

Best wishes down there in the “cold” ;-)

]]> By: Brittany http://www.ishotthechef.com/2009/02/05/warms-your-bones/#comment-39434 Brittany Thu, 19 Feb 2009 02:42:55 +0000 http://www.ishotthechef.com/?p=860#comment-39434 The first time I made my own chicken stock I swore off ever using anything in a can again. There is no arguing with that flavor difference between Swansons and your own stock pot. I just stumbled upon your blog- I'll be back!! : ) The first time I made my own chicken stock I swore off ever using anything in a can again. There is no arguing with that flavor difference between Swansons and your own stock pot.

I just stumbled upon your blog- I’ll be back!! : )

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