Very good! I ended up making chicken stock the day before like one of the reviews provided instructions for (whole chicken, whole onion, 2 stalks celery, bay leaves, salt, all spice), left overnight in the fridge. I also removed the meat from the chicken but needed to let it cool for a while first. The next day, I skimmed the stock and strained through a cheese cloth. Then I heated the stock, added the chicken and waited for it to boil, then added some elbow macaroni and the egg/lemon/stock mixture. We've never had this before but will add into our rotation!
Was this review helpful?
9 users found this review helpful
Very good! I ended up making chicken stock the day before like one of the reviews provided...