soup day again
if you start the chicken bones in cold water, and bring it to a simmer--not a boil--until the bones are ready to fall apart, and all the flavor is simmered out of them, the result is a lovely clear broth that you can do all sorts of good things with. I have added some finely-diced sweet onion, carrots, and some yellow sweet potato in small chunks. In case you didn't know-- yellow sweets are yams, actually, not potatoes, but the flavor is milder and not as cloying as the orange yams can be. And... Sign in to see full entry.