On 19 Feb 2004 15:34:50 -0800, (Tanya Quinn) wrote:

Hi - I'd like to try out making chicken stock sometime for some
homemade soups but wasn't sure what kind of chicken parts work best in
the stock. As my household is only 2 people, we never have occasion to
buy and roast a large whole chicken. Recently we used a small whole
chicken to cut up for breasts for a dish that night and froze the
legs, thighs and wings for later. Questions (lots!)

Answers -- lots -- in rfc archives. Google groups and use the
'advanced search' option to specify "chicken stock" in the thread
title. It is discussed endlessly.


I'll freeze
batches of the stock.

7. Just leave the container on the counter to dethaw, then make the
soup?

Do NOT leave any meat thing or meat-containing thing at room
temperature to defrost. No real need to 'defrost' anyhow -- just heave
(the contents) into a pan and turn on the heat.