Mark Thorson wrote:
>notbob wrote:
>>brooklyn1 wrote:
>>
>> > That would depend on breast size and how many... really don't want the
>> > dark meat to make golden chicken broth
>>
>> It was two large rib sections with a lot of meat left on them. I added a
>> carrot, some celery tops, and a big slice of wht onion. Got about
>> 2-1/3 C of pretty good stock. Froze it all in a ziplok bag. I'll add
>> salt, later.
>
>Too late now, but I would have put a bay leaf in that.

I'd toss in a piece of parsnip, parsley, dillweed, and naturally
garlic... white pepper and a piece of blade mace too