I’d like to hear results as well.
Anymore I filet the breasts out for “tenders,” and everything else goes into soup.
That way I use the entire bird, loosen up some flesh for eating, and you can get some good canning ingredients as well.
"What we obtain too cheap, we esteem too lightly: it is dearness only that gives every thing its value. Heaven knows how to put a proper price upon its goods; and it would be strange indeed if so celestial an article as freedom should not be highly rated." Thomas Paine
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