Sqwertz wrote:
> Chicken stock was made from 8-10 chicken quarters ($.29/lb), meat
> removed after 1 hour and the bones and cartilage were returned to
> finish the stock (4 hours).

Now that sounds like a winner! Whenever I've made chicken stock,
I've always let it all simmer the full time. Usually 24 hours
in a crockpot. That extracts full flavor for the stock but the
chicken meat is tasteless and worthless by then. Not worth
saving.

Removing the meat after an hour would leave some flavor.
I'll try that next time. Thanks for the idea.