I wonder if I'm doing it wrong. (Okay, what I do works for me, so it's not Wrong, but....) I just remove the breast skin from the chicken, slice down on one side of the breastbone, then follow along the ribs, and remove the half-breast meat. Bis. Remove legs at the shoulder joints, and skin.
Remainder of the carcass & skin (sometimes roasted or microwaved & sometimes not) goes into the stockpot, along with at least one onion, and often a mish-mosh of vegetables, to simmer for a few hours. (Having a Community Gardens vegetable plot means that there's often a plethora of carrots (including tops), celery, mustard greens, pak choi, daikon, turnips, beet-greens, & peas or beans.) Sometimes some of the chicken meat gets salvaged from the stockpot, for the neighborhood cats, and sometimes not. (My cat, Sanly Bowitz, generally rejects it.) Then the debris gets buried, deeply, somewhere around the driplines of the burgeoning olive and peach trees.
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Remainder of the carcass & skin (sometimes roasted or microwaved & sometimes not) goes into the stockpot, along with at least one onion, and often a mish-mosh of vegetables, to simmer for a few hours. (Having a Community Gardens vegetable plot means that there's often a plethora of carrots (including tops), celery, mustard greens, pak choi, daikon, turnips, beet-greens, & peas or beans.) Sometimes some of the chicken meat gets salvaged from the stockpot, for the neighborhood cats, and sometimes not. (My cat, Sanly Bowitz, generally rejects it.) Then the debris gets buried, deeply, somewhere around the driplines of the burgeoning olive and peach trees.