Sqwertz wrote:
>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.

That would depend on breast size and how many... really don't want the
dark meat to make golden chicken broth