“Fantastic value. Makes wonderful stock (roast first at high temp then add carrot onion celery bay leaf cider vinegar, water and slow cook 24 hrs. Pour in silicon muffin tins and freeze. Once frozen put in bag in freezer and use wherever you need stock)”
“Very economical. Got mine for stock/broth. Lots of meat still on the carcass. I quickly browned mine, then slow cooked. Delicious. Good for a chicken noodle soup too.”
