"Janet Baraclough" > wrote in message
...
> The message >
> from "Debbie" > contains these words:
>
>> Thought I had read in this group a few months ago someone who reused
>> them.
>> I never have, and figured I may as well check to see if I was missing
>> something! :-)
>
> Maybe you were thinking of , re-using the left over bones of a
> roast chicken or roast joint, to make stock.
>


I found the post. I was beginning to think I had dreamt it. It was by
Charlene and can be found in google groups:

http://groups.google.ca/group/rec.fo...d3 76d812e2cb
Charlene View profile
More options Aug 20 1997, 2:00 am

Newsgroups: rec.food.cooking
From: "Charlene" >
Date: 1997/08/20
Subject: Soup Bones
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I just enjoyed the second boiling of my soup bones today. The stock is
great and the 3rd time will be better yet. BTW, you'll know when you've
extracted the final juices from the bone; they will produce a less milky
stock. They are good for, I would say, 4 boilings, maybe 5, some people
push it longer, but I don't because I notice the milky look is
disappearing. Now, to answer your questions, you can put the bones in the
freezer until you need them next time. And you can do this each time after
you use them. I try to use them up within a month, maybe a week longer.
It's easy for me to use them up because I like a good soup once a week.
Remember, the first boiling is nothing like the second boiling which really
starts to bring out the best flavor. Personally, I notice a difference in
the taste between a soup made with just water or the first boiling of the
bones and one made with the milkier stock of the second or third boilng.
Hope you enjoy the results like I have. I'm still amazed by it.


Sincerely wishing you happy cooking,


Char



Debbie