I've just cleaned 10 lbs of chicken backs..
cut up stalks
of carrots,peppercorns and onions ..tomorrow I'll start them out early to simmer and release their flavors.. then strain the bulk out..then the stock goes into jars ! :o) and hooray! I've been blessed with a place to put them :o) ..it's a bit of work doing this process but once you taste your own recipes with your own stock (knowing what's in it) you spoil yourself ...and there is nothing artificial about it...Everything tastes so delicious...I'll take the bulk and get the pieces of meat inbetween the bones of it...and I'll make a nice "Chicken Salad" with the meat...I think I'm being Frugal :o)
