notbob wrote:
> On 2008-11-23, sf > wrote:
>
>> chicken carcasses, steaks etc. The bones can have some meat sticking
>> to them, but don't waste good meat.
>
> Depends on how good you want your stock to be. Like Gary Danko says,
> the gelatin is in the bones, but the flavor is in the meat.
>
> nb

I bought a case of chuck recently from Costco and cut it all down to the
sizes that I wanted. As I went along, I trimmed out silver skin etc., and
some had very tiny amounts of meat attached. I'd say that I got 2 cups of
trimmings from each of the 3 chuck. I put the 2 cups trimmings, celery and
onion in the pc with enough water to almost cover. I cooked at 15 for 60
minutes. That is the most intensly flavored and scented stock or broth that
I have ever made. The flavor was almost 'sweet' with meat flavor. I don't
know how else to describe it.
Janet