The camera woes continue. Fortunately, such woes don't interfere with my ability to make broth with J's first ptarmigan catch. That isn't to say, however, that I had an easy go with the making of ptarmigan broth. I didn't seem to have a handy way to remove the feet. Remembering my childhood awe in dim sum restaurants, when a cart would present chicken feet, I finally concluded that these stubbornly atttached feet could only add flavor to my ptarmigan soup. And so I made the broth with ptarmigan feet attached. If this is wrong, please let me know.
1 comment:
Wrong? I wonder if there is a wrong in cooking? The test is probably if it tastes good. For me, I probably wouldn't have included the feet unless I removed the feathers on them. Without the feathers, I'd include the feet. Usually a dip in scalding water will make it easier to remove the feathers. As for cutting off the feet, a good whack with a sharp knife or cleaver should take them right off. Or kitchen shears which, if you don't have, you should definitely consider buying them - they are quite handy.
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