Quote:
Originally Posted by Miss Scarlett
My doctor has me on a low glycemic index diet so I eat a lot of rotisserie chicken (I swear I'm gonna grow pin feathers any day now...) mostly for work lunches. I save everything - bones, etc. - and stick it in the freezer. When I have a few I will use them to make chicken stock or soup. Hint - if there is any liquid in the container let it gel and collect that with the bones. Lots of flavour in that stuff.
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I'm so glad you posted this! I always make stock from leftover chicken or turkey carcasses, but have periodically had to throw them out when I've been extra busy. Why did it never occur to me to freeze them?
