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Old 05-14-2005, 07:13 PM   #1
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Chicken Stock?

Ok... I just roasted some breasts & thighs, with veggies & herbs (herbs from my garden). My question; Do I remove the meat & skin before throwing it all into a stock pot... or just throw everything in. I was thinking about reserving the meat for soups or salads.

Any thoughts?

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Old 05-14-2005, 09:41 PM   #2
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If you want the meat for another use, take it. Do the bones without the meat. I wouldn't waste perfectly good roasted chicken meat by making stock with it.

The bones, skin and scraps of meat left on the bones will make a fine stock. BTW, I usually use a mix of roasted and raw bones. I get the raw bones from whole chickens I debone or the backbones I cut out of a butterflied or quartered chicken.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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