tag:blogger.com,1999:blog-4539252008408171411.post150686623294870130..comments2023-09-22T09:04:32.559-04:00Comments on Yes Chef, No Chef: Brown Chicken StockGreghttp://www.blogger.com/profile/08457616754474952925noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4539252008408171411.post-30009590595778156942019-03-30T01:03:49.212-04:002019-03-30T01:03:49.212-04:00What I do is to cook the whole chicken and the veg...What I do is to cook the whole chicken and the vegetables, for about 30 minutes. I then remove the chicken and let it cook. Then strip all the best meat from the chicken. Anything that's not the best, gets thrown back into the pot. The long bones get cut in half and thrown back in as well. (To took the marrow out). I then cook the stock as normal. The meat I took out I add to my chicken soup at the end.Michael Mhttps://www.blogger.com/profile/03962860662251596676noreply@blogger.comtag:blogger.com,1999:blog-4539252008408171411.post-68030753301781250512016-01-19T13:36:26.353-05:002016-01-19T13:36:26.353-05:00This is such great info. I am curious if it is pos...This is such great info. I am curious if it is possible (or would be a waste) to use a whole chicken?Anonymoushttps://www.blogger.com/profile/05385145056188416206noreply@blogger.com