Sqwertz wrote:
>
> On Wed, 02 Jun 2010 00:49:30 GMT, notbob wrote:
>
> > I jes filleted a couple bone-in chicken breasts and have tossed the
> > remaining ribs/meat into a stock pot. Are bone-in breasts enough to
> > make decent broth or am I wasting my time without dark meat and bones?
>
> You're wasting your time making chicken stock out of any two
> pieces of chicken, even if they still had meat on them.

I disagree. I certainly would make a pot of soup
from two sets of bone-in chicken breasts after the
breasts are removed. However, for me, a pot is only
about a quart. I usually cook only for myself, and
I don't usually harbor any leftovers.