Saving Feet or Heads for Chicken Stock

[Tracydr]

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After I strain the stock, the chicken feet and all the other connective tissue gets divided up between the dogs. They get a yummy meal, a nice addition to their usual raw prey diets.

 

[Tracydr]

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Sure. It's just easier and saves freezer space to store in the pantry. I don't have to thaw the stock to use. Just open a jar and it's ready. But, I've frozen lots of stock, before I started canning.
I've always purchased whole chickens and turkeys, so stock is nothing new to me, even though raising meat birds is a new adventure.

 

[Tracydr]

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Yeah, I just remembered that I have tons of garlic chives that I need to give a haircut, they need to go in this weeks stockpot!

 

[EggGardener]

I don't have a pressure canner, so I freeze my stock. After getting sick of smelly ice cube trays, I hit on a great solution: I freeze my stock in muffin tins. Each spot holds about 1/3 cup.

Once the stock is frozen, put the disks into a freezer bag or a foodsaver bag, and into the freezer. Perfect size, easy cleanup!

 

[smarsh]

my dad tells the story that he and his siblings preferred the crispy fried head of the chicken to the other parts. They cracked it open and ate the brains. I am not kidding you. Not necessarily hard times, but definitely different times.

 

[becky3086]

I save the backs to make stock with or the bones, whichever I have. I have some backs frozen as I have a lot of stock right now and don't usually use a lot in the summer (too hot for soups). Never used the feet, or heads but do use the necks.