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Reply to "Let's Talk Homade Stock"
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[quote=Anonymous][quote=Anonymous]Use the bones of a roasted bird. I always get a much thicker stock if I used already-cooked bones. (Obvs., you have to buy the whole bird; I use supermarket rotisserie chickens and keep the bones in a bag until I have enough for a stock.)[/quote] This is exactly what I do. The bones are a mix of chickens I've roasted and rotisserie chickens we've bought for a quick dinner. I keep a gallon bag in the freezer and while its full I make the stock. I am surprised so many people on here are using chicken meat in their stock. Seems like a waste of meat and money.[/quote]
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