-=> JIM WELLER wrote to SHAWN HIGHFIELD <=-

 JW> budget reasons but also for nutrition and taste reasons. They
 JW> generally run from $1.70 to $3.30 per kilo and swell up to three
 JW> times their size after you soak them in water overnight, so about 25
 JW> cents a serving.

Can't go wrong there.

 JW> My latest stock was made from pork shoulder, ham, sparerib, pork
 JW> chop and chicken thigh bones. From those scraps that most people
 JW> throw out I got a gallon of delicious gelatinous strong stock, 1 1/2
 JW> pounds of extra meat and 2 cups of rendered fat. The next thing I
 JW> did was use a pint of that stock to make a small batch of lentil
 JW> soup.

I do the same.  Always keep the scraps and bones and whatnot.  Have a whole
bag of chicken skin ready to go as well as enough for a veggie stock and
chicken stock.  Used the hambone up a fwe weeks back.

Shawn

... Hello, he lied.

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