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"Fowl for stewing" at Foodmaster. Usable for chicken stock?

t
triple creme Jan 2, 2011 02:15 PM

I'm always trying to improve my chicken stock, which I make several times a week and which serves as the basis for virtually all of my recipes.
Johnnie's Foodmaster on Beacon Street Somerville usually has chicken feet for sale, and they contribute great depth, gelatin, and mouth-feel to my stocks.

The other day I noticed a super-low-priced "fowl for stewing" for sale there, and I asked the butcher if this would be a good thing to use in chicken broth. He replied, in an almost panicky tone, "That's not chicken, it's fowl". He practically said "Don't buy that!"

Does anyone know what it is and whether it would be appropriate for a slow-simmered stock? I tend to think of "fowl" as synonymous with "poultry", an over-arching category that includes chicken and turkey. Am I wrong?

I just simmer the bones for at least 4 hours, and discard the meat. Would stewing fowl suit that purpose (augmented with feet and maybe a turkey neck)?

  1. c
    CookieLee Jan 2, 2011 02:40 PM

    In my book, that's exactly what you need to make stock. Did you buy it? mmmmmmmmmm, homemade stock!

    10 Replies
    1. re: CookieLee
      t
      teezeetoo Jan 2, 2011 03:26 PM

      i always use kosher fowl and chicken feet for stock. it makes the richest broth in my book. the only thing i can't get that my mother added was the unborn chicken eggs.

      1. re: teezeetoo
        hotoynoodle Jan 2, 2011 03:53 PM

        yup. fowl and feet.

        the meat on the bird is totally too stringy to eat. you could toss it to the dog, if you've got one.

        1. re: teezeetoo
          galangatron Jan 2, 2011 03:58 PM

          you should be able to find unlaid chicken eggs at any se asian market

          1. re: galangatron
            t
            teezeetoo Jan 2, 2011 04:19 PM

            would they be with the meat? where would I look? thanks, it would be a great treat.

            1. re: teezeetoo
              galangatron Jan 2, 2011 04:24 PM

              they're usually in the meat section near the chicken. sometimes they come in a package along with the uterus

              1. re: galangatron
                hotoynoodle Jan 2, 2011 04:53 PM

                AHA! i wondered what that was. thanks so much! i see this at battambang market in lowell and could not identify it. when do you incorporate them into the stock?

                1. re: galangatron
                  t
                  teezeetoo Jan 3, 2011 08:29 AM

                  thanks so much. great lead. I do recommend getting your fowl at Mayflower or kosher from the Butcherie.

              2. re: galangatron
                m
                msmouser Jan 6, 2011 05:26 AM

                Would the unlaid eggs be at H Mart? What south east asian markets are there
                fairly close to Lexington MA?
                msmouser

              3. re: teezeetoo
                itaunas Jan 3, 2011 04:53 AM

                The one caution I would make about buying stewing fowl at Johnnie's is that I have had a couple of occasions where it was not particularly fresh -- both from Arlington and Medford. I have had decent luck with Somerville for small fowl. McKinnon's carries small stewing fowl, for larger ones Mayflower is the best and Market Basket also carries larger ones. The small ones are dirt cheap and have a high ratio of bones/frames to meat.

                BTW, I happened to have a couple of pictures of unborn eggs handy so here they are to know what you are looking for.

                 
                 
                1. re: itaunas
                  t
                  triple creme Jan 3, 2011 05:53 AM

                  Great information, itaunas. Thanks much.

            2. trufflehound Jan 2, 2011 02:22 PM

              I would think it would make an awesome stock. Isn't fowl older chicken?

              1 Reply
              1. re: trufflehound
                t
                triple creme Jan 2, 2011 02:29 PM

                Those were nearly my exact words to the butcher. "Is this just an old chicken? Can I use it to make stock?"

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