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interesting point.
Not that long ago I looked into chicken marrow . I found very little about it @ web , some noise , of course
I was making CkStock out of legs . I chopped a leg bone open , and tasted the marrow :
dry , mealy , metallic ( iron ? ) flavor. what surprised me , no fatty flavors at all .
now of course Ckn's aren't Turks , so that might be different
my guess is that fowl marrow is very different from beef ( mammalian ? ) marrow.
interesting point.
Not that long ago I looked into chicken marrow . I found very little about it @ web , some noise , of course
I was making CkStock out legs . I chopped a leg bone open , and tasted the marrow :
dry , mealy , metallic ( iron ? ) flavor. what surprised me , no fatty flavors at all .
now of course Ck aren't Turks , so that might be different
my guess is that fowl marrow is very different from beef ( mammalian ? ) marrow.
