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View Diary: Nuts to Soup? (52 comments)

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  •  One tip I'd offer (2+ / 0-)
    Recommended by:
    puzzled, Matilda

    is to buy the big family packs of chicken thighs with the bones and skin. Roast the whole thing. Pull the meat and save the bones, skin and pan drippings for stock. Better value, better broth.  You can use the chicken for different projects and even freeze some and use if for long simmered dishes where the diminished texture from freezing isn't an issue.

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