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Question about roasting chicken carass and then freezing

blackbasil | Apr 11, 2014 01:29 PM

I deboned a chicken, and I have the bones sitting in my fridge. I want to use them to make stock, but don't have time until a couple of weeks from now.

Should I freeze them raw, or can I roast them (at 350 degrees for about half an hour) and then freeze them today, then use them for stock in a couple of weeks?

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