On Wed, 02 Jun 2010 00:49:30 GMT, 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?

You're wasting your time making chicken stock out of any two
pieces of chicken, even if they still had meat on them.

-sw