Miles, if we debone and skin chicken, I throw the bones and skin in a pot with just enough water and cook it.
Strain. And it makes good gravy, or add some to store bougte stock to pump it up a bit.
I am getting tired of the meat choices in the grocery stores.
They are going the WalMart way.
"You will buy, what we want to sell."
Just try buying a beef tongue, or brains anymore.
Everything is boxed boneless meat. Hell, they do
giveaway sales on bonless porkloin, but you have
to pay premium for a bone in loin.
