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Reply to "need help making inexpensive chicken stock "
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[quote=Anonymous]I almost always butterfly and roast whole chickens, so I save the backbones in a freezer bag. I have a whole bag right now waiting to be combined with other chicken parts (my local Korean market sells chicken necks or feet in a big package - perfect for stock). If you haven't tried roasting butterflied chickens before, it will change your life. The chicken is always done in under an hour and cooks more evenly since everything is on the same level. Also, all the skin is on top and helps baste the meat to make it extra moist.[/quote]
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