I've only made chicken stock a few times. Every time, I used the bones of a rotisserie chicken I'd already eaten, and I was happy with the results. However, I have become increasingly aware that recipes seem to call for raw chickens, or just the bones of raw chickens. Would this be better? Most importantly, so you think I'd get more of the nutritional/rejuvenating properties out of the bones if I used raw ones?
2006-10-27
13:22:18
·
12 answers
·
asked by
Anonymous
in
Cooking & Recipes