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~~~~~VVILES~~~~~~
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RETIRED The Vviles world of It's Almost the New Year, VVilesians!!
December 28, 2009 at
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Last Edited by vviles
December 8, 2012
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vviles* , ashcampbell , ILove.Asian.Girls888+ , Frogstar+ , VorlonFrog
look at me and all these men
ooohhh VF my mom's been under the weather so I got a chicken to roast for her tomorrow
They were on sale for .99/lb so I thought that's good, and I can make chicken soup then. Well that was $5 and guess what, the already roasted chicken was $5 too. So I was kinda
too busy eating apples? To keep the
If you're planning on making soup, I prefer a raw chicken, cut-up, and boiled with carrots, celery, onions, and bay leaves. That way, you have a nutritious broth with which to make soup. With the store-roasted bird, you've only got a carcass.
They are the same price, but I always found already roasted chicken to be usually overcooked/too soft. So making soup out of it is harder. For $0.99 a lb. you are talking about the whole chicken right? They go on sale for $0.69 a lb. on occasion here.
well the chicken is dead but it has all its bones in the wrapping. No head or feathers. With you I'm scared to think you may be referring to a live chicken or something
Well, with the roasted in store variety, you save TONS of time and electricity/gas, and therefore expenses two ways. I think most stores do a good job roasting, especially if it's rotisserie style.
If you're planning on making soup, I prefer a raw chicken, cut-up, and boiled with carrots, celery, onions, and bay leaves. That way, you have a nutritious broth with which to make soup. With the store-roasted bird, you've only got a carcass.
I prefer to make my own stock/broth
I used to bake a chicken, take some for LW, reserve some nice chunks, then boil the carcass with herbs/veggies to make the broth. Then I'd drain the broth and add the veggies/seasonings and simmer, then add the chicken I reserved later so it didnt get gummy. And always dill
I wonder if TP sodomizes them
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I used to bake a chicken, take some for LW, reserve some nice chunks, then boil the carcass with herbs/veggies to make the broth. Then I'd drain the broth and add the veggies/seasonings and simmer, then add the chicken I reserved later so it didn't get gummy. And always dill
we know it wasnt that Cretan Guy Fieri
Screw you and your hotness, Michael Dell!
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