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What to do with"spent" chicken after making stock

 
Posts: 32
Location: Central VA
urban chicken bike
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I purchased about thirty pounds of "thighs and pieces" from Kroger the other week for $4.00 because it was about to expire. Today we pulled it from the deep freezer and boiled, peeled it, and then threw the bones, cartilage, skin, and some meat back into the pot to make stock for soup.

Now that the stock is made I have about five pounds of chicken bones, skin, and meat. We made three quarts of stock from this so I'm declaring it "spent". I was about to just chuck it out when I stopped and wondered what other purpose I could use this for.

If not for the chicken bones I'd give it to the dogs. If not for the meat I'd put it in the compost (I have a very small compost pile currently, it wouldn't be able to eat up this yet). If the chickens were older than six weeks I'd give it to them.

Any ideas?
 
Posts: 248
Location: Ellisforde, WA
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I'd still give it to the chickens. They'll eat what they can, which is probably all of it. The rest will go back to the soil. Those bones are so soft they'll be able to eat them easily.
 
Mother Tree
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I would salvage the meat and use it in soup.
 
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How about freezing it until the chickens are old enough and then feeding it to them?
 
Ian Pringle
Posts: 32
Location: Central VA
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I tossed about a sixth of the left overs into a cardboard box and stuck it out for the chickens. I also hand fed them a little and they were going crazy, so I think they'll be fine with it. I stuck the rest in the freezer and will break of a chunk every few days and leave it on top of the compost pile for them.

Not sure if I will bury the remains in the compost or not, and I'm looking into a bone grinder to make bonemeal with. Our rabbitry will be producing very soon and we'll be processing five to ten rabbits a month, so I guess I've got to find a solution for all these carcasses. Hopefully the chickens will be that solution.

Burra- There isn't much meat left in here, mostly fat on skin, and some strips on the bone. I usually dedicate about a half cup of the meat to the stock and after a few hours of boiling (on top of already being boiled to cook it) there isn't any real value left in the meat to warrant digging through the scraps for it. I get about two large tupperware containers worth of meat from each ten pound bag-- we strip this stuff clean before making the stock already.
 
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