As part of our shift toward a “whole food” kitchen, I’m working on leaving the boneless chicken breasts and pre-cut packages aside and focusing on only purchasing whole chicken. While this requires a certain shift in your meal planning, it is much more budget friendly and you get the added bonus of the rich, beautiful chicken stock made from the bones and skin.
Even when we’d purchase a package of thighs or such, we’ve always saved the bones and other bits for making stock. However, I’m really coming to discover the added value that the neck and back provide to the chicken stock. Suddenly, each batch is more golden in color, has a greater depth of flavor and seems to have more of that gelatinous quality when chilled that says “good for you nutrition” all over it. Continue reading