Quote:
Originally Posted by robustpuppy
For some reason, I save and freeze the giblets whenever I roast a chicken. Does anybody ever use them to make stock? I haven't ever done so before - I usually just start with the carcass and whatever not so fresh veggies I have about. Any reason not to do so? Do they add anything of value to the stock?
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I have, yes. I don't really know how much they have, but I have them and won't otherwise use them, and I figure the carcass is a little spare on its own. They seem to make the stock a bit richer.
