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On Wed, 29 Jun 2005 14:51:39 +0100, Janet Baraclough stood forth and
addressed the huddled masses thus; The message from Kay contains these words: Assuming this isn't simply a wind-up, you may need to tackle your problem at source. The obvious is to scale down your chicken cooking so there are fewer left overs ;-) This probably isn't your scene, but if you boil up the left overs for a while, you make a good stock which can be frozen for later use in gravy, soup, casseroles etc and save you a fortune in Oxo cubes, and the boiled scraps are much less smelly. Not only that, but you get a stock that tastes like chicken/realfood, instead of monosodium glutamate. If you chill it, the fat settles hard at the top and can be lifted off. Very good for making herby dumplings to go with your chicken soup. The boiled scraps after you've made the stock, with the bones taken out, are a gourmet meal to dogs and cats. (The bones come out very easily after the boiling). Now all you have left is a very tiny collection of clean boiled bones. This is a gourmet meal to any plant you happen to be planting :-) Are the bones clean enough by that stage that they won't attract foxes? I've avoided using bonemeal in the garden as I don't want the local foxes digging up everything in the vicinty of bonemeal. JB |
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