Home Cooking 26

Cooked chicken bones for stock

michaeljc70 | May 24, 201201:21 PM

I sometimes buy chicken breasts with skin on, bone-in and only use the meat (for sandwiches, salad). Is it worth saving those in the freezer for stock later? I would guess that a lot of the flavor has already gone into the meat and pan from the bones.

I know I could take the meat off the bone before roasting, but the chicken does come out drier and it is much harder to debone when raw.

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