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Originally Posted by Laurel723
I hope you don't mind if I jump in with a couple questions I've had ever since I bought NT- Can you use a "regular" store bought clucker to make stock with? For some reason-not sure where I got the idea-I thought that you could only get good broth with an older pastured stewing hen, which I don't have access to here (hubby told me if I brought home chickens, we'd all be looking for a new place to live  : ) I 'd just as soon use a organic or home raised bird, but short of sniping a pheasant out of our backyard, I don't really have the option.
Anyone ever made stock out of ruffed grouse? We usually shoot a few of those in the fall during elk season...maybe I'll try boiling one of them.
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If you can get Rosie the sustainably farmed chicken, that's one of the better ones. Basically, buy the best you can find (and afford.) Obviously the backyard or wild bird is best, but you can only use what you can find!
I think grouse you shoot would be fantastic for broth. Grocery store chickens will have less gelatin -- if you can get hold of calve's or beef feet, or the chicken feet, add those because they have a lot of gelatin. If not, try roasting the bird first, that seems to release more gelatin. Also, boiling over high heat for the last hours seems to pull more gelatin out.
Ann
