Q: Hi! My fiance and I just (mostly) finished a year long kitchen renovation, and are starting to cook again.
Now, here’s the thing: I want to make my own chicken stock, but neither of us really like white meat. Roasting a chicken is actually sort of a waste for us. Can you make chicken stock with just bones and shreds of meat from roasted drumsticks and thighs? Or does it totally botch the flavor? Do you really need a whole carcass?
Sent by Christine