Chicken goes a long way in our household before the remnants finally head to the bokashi bin. We eat chicken a couple of days a week and always keep a container in the fridge for the bones which we make into stock once we have collected a sufficient amount.
To do this…
Simply cover the bones with water in a pot, add a large dash of Bragg cider vinegar and simmer for at least four hours to extract the nourishing properties such as gelatine and collagen. The stock then can be used throughout the week to sauté veg, simmer in stews or as a base for soups.
Or, if you have a bubba set some bones aside for baby to chew on, just be sure to pull off any loose bits.