I made chicken stock yesterday, which always leaves me with the problem of what to do with the chicken bits I pick off the neck and back bones. I know that the professional chefs consider this meat “used up” after they have made a stock. They simply discard it as being tough, flavorless, and too much trouble to pick off the bones. As a home cook, I cannot help but think this is wasteful.
Karl’s Open-faced Chicken Salad Sandwiches
on Pita Bread
karllueck
Miriam
Jabberwocky Stew 