I think monavano has it right; a cut-up "whole chicken" would likely *not* include the back. It's easy to tell; it's basically the spinal column. My local chain grocery store carries bulk-packed backs, in the same fashion as packs of thighs or drumsticks; yours might, too. If you're lucky enough to have a farmer's market nearby, you might find a poultry stand. Mine does, and that shop sells backs in any quantity you want; they're piled up in the display case.

I'll presume you are doing this for health reasons. If so, you might consider cutting back on processed foods, rather than on the salt you add yourself, because that's where most of the dietary sodium in the US comes from.

Here's some interesting reading.
http://articles.chicagotribune.com/20...

I've made a version of it a few times. I'm not a fan of that stuff myself, but it's gone over well with family and friends. I stored a bottle in the freezer for several months with no apparent effects, except a little separation (just shake to fix).

Here's what I used, although I've tweaked it a couple of times:

http://allrecipes.com/Recipe/Original...

I've never had to deal with a very picky eater, but the "three bites" plan seemed to work.

I agree with many other posters, though: this is an issue you need to deal with right away. If you cater to her desires, she'll realize that *she* is in control of the situation--Mom or Dad is not. My niece treated her firstborn as if the child was the center of the universe; the eight-year-old is now self-centered, demanding and obnoxious.

When your sister goes to first grade, she'll find out that no one is going to bend over backwards to accommodate her--unless she "forces" her mother to pack a some-old same-old lunch every day. In which case, she is still in control.

Good luck!

I'd never heard that...but there's a very old short film on the Internet Archive called "Dream of a Rarebit Fiend." It's quite psychedelic for 1906. Now the title makes sense to me. You can watch it here:

http://archive.org/details/DreamOfARa...

I've stuck with Mom's "recipe" for decades, but adding onions sounds good. How do they fit in? Chopped, sliced? Sauteed with the cabbage until soft?

And you are right about the taste--I could easily make a meal of that stuff.

My mother would shred and fry a head of green cabbage until limp, in bacon drippings, then mix it with boiled wide noodles laced with salt and lots of black pepper. Easy, cheap, and delicious.

As an adult, I'd make it for just myself...until my young daughter sneaked a taste. She gave some to my wife, and the two of them polished off most of the batch. Previously, both of them ignored anything with cabbage in it; now I am "allowed," even encouraged, to make it. In large quantities, of course.

Quazi is right.. The limoncello threads will offer good advice.

Time is really important, to allow the alcohol sufficient time to really extract the essence. I usually allow mine to steep for at least two months (I also can't get everclear, so I rely on 100 pf vodka). Rather than adding plain sugar, I make a 1:1 simple syrup and use that for sweetening/dilution. You won't need to fret about complete dissolving of the sugar.

After adding the syrup, I give everything another month (at least) to mellow out, and then serve it straight from the freezer.

My proportions are 12 large oranges; 1.75 liters 100-pf vodka; 3 cups 1:1 simple syrup
The result is (like yours) quite clear and "orangey", but does not taste like a screwdriver.