http://islandvittles.com/2010/01/15/veal-stock-vs-beef-stock/ Pender Island Chef and Food Writer Theresa Carle-Sanders shares her original recipes, photos and opinions on food trends and news. Sat, 04 Feb 2012 19:01:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://islandvittles.com/2010/01/15/veal-stock-vs-beef-stock/#comment-11571 Theresa Wed, 21 Dec 2011 18:29:51 +0000 http://islandvittles.com/?p=834#comment-11571 I just learned the chicken feet trick a couple of weeks ago -- love it! And I'll try a little vinegar in there next time too -- thanks Kea! I just learned the chicken feet trick a couple of weeks ago — love it! And I’ll try a little vinegar in there next time too — thanks Kea!

]]> http://islandvittles.com/2010/01/15/veal-stock-vs-beef-stock/#comment-11409 Kea Wed, 21 Dec 2011 01:51:25 +0000 http://islandvittles.com/?p=834#comment-11409 I add half a cup of white vinegar to the pot as this means more calcium will be leached from the bones, which makes it not only tasty but good for you. Also, if you throw in a couple of chickens feet (washed of course) gelatine content increases like crazy. My stocks made with chicken feet set to jelly when I refrigerate them. I add half a cup of white vinegar to the pot as this means more calcium will be leached from the bones, which makes it not only tasty but good for you. Also, if you throw in a couple of chickens feet (washed of course) gelatine content increases like crazy. My stocks made with chicken feet set to jelly when I refrigerate them.

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