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DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Recipes from Maureen Aboo... » Reply #4

Response to Laura PourMeADrink (Reply #3)

Thu Jan 23, 2020, 01:31 AM

4. I used to at times stud an onion with whole cloves (spice) and just remove all after soup done.

Other times dash of ground coriander. I love ground coriander.

My baba had a pot on the stove every blessed weekend. In those days you got the whole chicken from the purveyor. She had to pluck some pin feathers still in the skin. You had to also have the feet!

All the insides removed. I always had first dibs on the gizzard when soup was done.

Sometimes there'd be yolks inside.

What a big difference from today and the grocery store chickens.

Those carrot medallions--lovely touch!

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sprinkleeninow Jan 2020 OP
KY_EnviroGuy Jan 2020 #1
sprinkleeninow Jan 2020 #2
Laura PourMeADrink Jan 2020 #3
LineLineNew Reply I used to at times stud an onion with whole cloves (spice) and just remove all after soup done.
sprinkleeninow Jan 2020 #4
Laura PourMeADrink Jan 2020 #5
sprinkleeninow Jan 2020 #6
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