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Reply to "Chicken Stock Question "
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[quote=Anonymous]Depends on what I'm doing. If I roast a chicken, I pull off all the "good" meat for sandwiches / tacos / tamales, and either freeze or use the carcass right away for stock. If I'm making pho/ ramen broth, I use the whole chicken for the broth, and then pull off the meat for use in the soup. I tend to use really small chickens for this, so there's not much left at the end, but I'll still freeze the bones as a supplement when I make stock. [/quote]
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