I roasted a chicken a few days ago and finished the last of it for lunch today. Instead of throwing away the bones I threw them into a stock pot with the remaining skin and neck. Tomorrow I'll have a huge pot of homemade chicken stock to use as a base for whatever I choose.
How should I use it?
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1 comment:
Matzoh ball soup, or reduce and add flour for gravy. You're so lucky.
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