On Sun, 25 May 2008 19:59:25 -0600, Linda Vee wrote:
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the meat
> counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken feet
> for stock, and I think it was at that moment that she assumed that I
> must be Jewish. She then asked if I like something that sounded like
> "bobik". I said, "What's that?" She looked at me quizzically and asked
> if I spoke Yiddish. "No." She then asked if I was Jewish. "No." "Oh!
> Then I won't tell you." And that was the end of that! Rather rude, if
> you ask me, but whatever. Now I'm consumed with curiosity, and I've
> been googling around, but I haven't had any luck. Does anyone know what
> she was talking about? From the context, it seems to be a food
> involving feet or some other not-so- commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
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> rec.food.cuisine.jewish recipe archives
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I tried to buy chicken feet for soup stock some 15 or 20 years ago. When
I asked for feet at the supermarket meat counter they looked at me like I
was Jeffery Dahmer. I then went to a butcher shop (not Kosher, just a
regular butcher shop) and asked for chicken feet there, they looked at me
like I was Hannibal Lechter. I haven't tried to buy feet again.
Chicken feet aren't actually necessary, I just wanted them because my
grandmother used them. The secret to making good chicken stock is time
and Kosher chickens (they have a much stronger flavor then regular
chickens). I bone the chickens, put the meat aside in the refrigerator to
be added to the soup the next day, put the skin in a pot with an onion
and some water and then render the chicken fat to be used for the matzoh
balls, and then take the carcass, bones (long bones should be cracked
with a knife so that the marrow can escape), onions,parsnips, leak tops,
celery tops, and place them in a pot of water and cook them for 24 hours.
After 24 hours you have a dark golden stock. You then strain the stock
and add the meat, fresh carrots, fresh parsnips, leak bottoms, fresh
onions, bay leaf, and scallions. The matzoh balls should be added a
little later after the meat has had enough time to cook for a bit.
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