notbob wrote:
> I jes filleted a couple bone-in chicken breasts and have tossed the
> remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> make decent broth or am I wasting my time without dark meat and bones?
>
> nb


I'd have frozen the bones and stuff till I got more variety of parts.
About a week ago I made stock with a letove roast chicken carcass that
still had ~1/3 the meat on it. I added 8 drumsticks from the freezer
that had been there over 2 years but didn't appear freezer burned.
Celery and onion for flavor, and the resulting stock was delicious.


gloria p