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Yesterday after I removed the meat from the chicken bone when I made the pate` I put them back into the pot they were cooked in and continued to simmer them. Today I removed the bones and canned 8 half pints of chicken stock. Don't let anything go to waste.
Ross,
I do the same, chicken and also pork stock. I pack the cooled jellied stock in zip lock bags and freeze. Great to have on hand when making fresh sausages that require some ice water.
Cheers,
Jan.
