Stock Quetion?

[Guest guest]

If I make chicken stock using a whole chicken instead of bones and

feet, should I take the meat off the bones when starts falling off

and return the bones to the pot? Should the chicken meat be simmered

12 to 20 hours or just bones?

[Guest guest]

> If I make chicken stock using a whole chicken instead of bones

and

> feet, should I take the meat off the bones when starts falling off

> and return the bones to the pot? Should the chicken meat be

simmered

> 12 to 20 hours or just bones?

You can take the meat out early and use it, returning the bones to

the pot, and still end up with a good stock. If you leave the meat

in the whole time, the stock will be good but the meat will taste

like nothing.

Aubin