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?
>
I save chicken bones in a zip-lock bag in the freezer until I get a
goodly amount. That last batch I made was after I'd boned a whole
chicken.


--
Forget the health food. I need all the preservatives I can get.