The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it either. I am thinking of doing the following:
- Starting my stock per usual, adding my raw very meaty chicken parts.
- Simmering for one hour. Then skimming before removing the stock from the burner, and carefully/slowly as to disturb it as little as possible, removing the bones/meat. Cleaning the meat from them.
- Skimming the stock again, then carefully returning the bones to it, bringing it back to the heat and simmering per usual.
Meanwhile, I would take the meat I salvaged and either make a soup, casserole or some other dish with it. Later, I would use bones up to three times mixing used bones with unused bones until they are spent.
Is there another method for this? Basically I am trying to figure out how to reuse the bones and salvage as much as possible from the chickens I buy.