On Sun, 01 Feb 2004 03:08:01 GMT, "Miss Jean"
> wrote:

> I usually use whole chickens, plus a few backs,
> necks, whatever I have saved up when I make stock. I think just using legs
> and thighs doesn't give as rich a broth, and that was my reason for doing it
> this way. I'll do it this way from now on, I think.
>
Next time try roasting your vegetables and chicken parts
before throwing them into the pot... mmmmm.


Practice safe eating - always use condiments