Now that's a "whole nother" issue.Woodman said:Stock Schmock! SOUP!!!!
TexLaw said:I save all my chicken bones and make stock when I have enough. I usually just buy whole chickens and go from there. For my standard stock (which, I guess, is my "stock stock"), I toss in some pork neck bones to give it more body and depth. I freeze the stuff in ice cube trays for later. I keep the other stuff in it down to a minimum to make the stock more versatile later on.
TL
You actually should roast the bones.Woodman said:You can also roast the bones for a richer flavor.
wdroller said:Hey, Woodman. I'd like to have some of that cherry wood if you ever get that tree down!