From:
Carol J Owens
Date: 2010-06-28 10:40:49 UTC
Subject: [ferrethealth] Question about making turkey gravy
To: ferrethealth@yahoogroups.com
When making BCCG I have always avoided chickens that are pumped full of
"flavor enhancing" broth, due to the sodium content of it. There are
only two brands here that I use that are not enhanced. The one time I
made turkey gravy I looked in vain for an un -brothed turkey so I bought
a natural turkey at the natural food store. The price was the kicker, I
think it was $2.79 a pound so the turkey, a hen, was abut $25..And in
spite of the pressure cooking the bones were really hard compared to the
chicken.
How bad is the sodium, really? Could I use any old chicken or turkey
that is on sale?
Thanks in advance,
Carol J. Owens
Ferret Friends, Inc.
Tucson AZ
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