Posted by Constantine on November 19, 2001 at 08:11:18:
In Reply to: Greek Egg/Lemon/Lamb soup posted by A much improved cook on November 13, 2001 at 13:11:51:
Dear Joanna and other friend:
I always prefer to use my own chicken stock. It is much more flavorful than any of the commercially produced ones.
Whenever I cook a whole chicken, I preserve the bones and I bake them in the oven before I use them to create a stock. I bake them to the point where the edges turn dark. I have found that this technique enriches the taste of the stock.
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