Mark Shaw wrote:


> Thanks for all the recommendations, everyone. I think I'll
> start reducing the stock with the bones -- I typically debone
> the chicken soon after it's done, so they're right there for me
> to crack and toss back into the pot.


You didn't mention in the first message whether you add any vegetables
when you poach the chicken. If not, the second cook with the bones would
be a good time to add some chopped carrots and celery stalks.



Brian Rodenborn