tag:blogger.com,1999:blog-7626214594431709859.post428306544112005751..comments2023-11-12T23:22:31.283-05:00Comments on What A Cool Idea!: Chicken Stock: The Farmer's Market EditionStephaniehttp://www.blogger.com/profile/16428360406996058077noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7626214594431709859.post-73703565951702616092010-05-18T16:15:12.628-04:002010-05-18T16:15:12.628-04:00Excellent tip!!Excellent tip!!Stephaniehttps://www.blogger.com/profile/16428360406996058077noreply@blogger.comtag:blogger.com,1999:blog-7626214594431709859.post-16608347884925028462010-05-17T12:46:08.970-04:002010-05-17T12:46:08.970-04:00Another approach is to use chicken that hasn't...Another approach is to use chicken that hasn't been cooked already. You get a little more flavor that way. The most cost effective way to do that is to buy whole chickens cut up. If you only eat the breast and/or thighs then you have wings and legs left over for making stock. I keep the leftover pieces in the freezer until I have enough pieces to make a big pot of stock.<br />Whole chicken cut up is a lot cheaper than the boneless breast that most folks buy and it's easy to cut the meat from the bone. Once you've cut away the meat you're going to use you can throw the leftover bone in with the stock water too.Anonymousnoreply@blogger.com