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Reply to "Chicken Stock Question "
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[quote=Anonymous]I save carcasses, bones, and those gelatinous drippings from multiple roast chickens, in a ziploc in the freezer. When it's full, I make stock. When I first started out, I followed a recipe that said to boil a whole raw chicken. It was OK, but a lot of work getting the meat off afterward, and then that meat wasn't good for much--the flavor had been boiled out of it. There are only so many chicken enchiladas you can make. Years later, having read Anthony Bourdain's cookbook, I see that whole-chicken method is only used if you want a white stock--no color at all. Which is never for me. So I stick to the roasted carcasses. [/quote]
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