I've made lot's of stock over the years and this one rocks! I'm not quite sure why either. I just plopped in a whole chicken breast side up, the breast meat remained moist. I guess it's simmering the skin and bones for a long time that put this over the top for me. Good way to use up older veggies too.

Reviewed On: Apr. 14, 2009

Well, I wish I still knew a moose hunter that would give me some as it's illegal to sell up here, I substituted farmed but clean bison meat, no anti-biotics or corn finishing, all grass fed. The recipe turned out great as is, even with the cocoa mole twist which I wasn't too sure about. I'm sure one can also use other game meat in here like venison and keep the nutritional profile basically the same. Thanks, I'll keep this one in my recipe box.

Reviewed On: Jan. 4, 2009