I use chicken backs, or even one leftover roast chicken back, to simmer tomato sauce for cacciatore.
Why waste the back, and why bother with making stock if you don't then later use it for something?
If you simmer it too long, then you have to strain the sauce through a strainer to remove the small bones. I try to simmer some, then just remove the back whole, remove any meat easy to remove, and discard.
You can also throw in the other bones, and skin, if you don't eat it, from the roast chicken.
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