hello folks:

for making chicken gravy, what kind of chicken is best? there's a
place, here in se michigan, called "chase street poultry" that has
fresh (like still walking around) chickens and I called today to order
two for making chicken gravy but when he said what kind, i had no idea,
so i punted and said "uh, for making soup". are there kinds that are
better or worse than other for cg?

thanks in advance

-becki kain

[Posted in FML 5518]