Oy. First lesson learned.
Chicken leg quarters on the bone are cheap for a reason. From one 10 lb. bag of quarters, I ended up with 5 lb., 10.4 oz. of meat to surface bake. I put at least half of the skin in the stock pot with the bones.
I'm know I didn't get every possible scrap of meat off the bones and I felt rather incompetent at the task, but my bone broth should be amazing. I do, however, have a new appreciation for the value of pre-boned meats, or for portions that are easier to work with, like bone-in breasts.
We did not make it to Spouts today, but that is just as well, as this will make a difference in terms of what I want to buy there.
On the bright side, a couple of the cats were trying to get at the chicken even while I was deboning it.
I have the bones simmering on the stove, but still need a little guidance about how much ACV, how much water, how long to cook, etc. I've looked a little bit online, and all I can say is, 24 hours!?!
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Well..."surface bake" probably turned out more baked than I wanted, but there are still a good number of almost raw bits in there. I'll use a cookie sheet next time, and not a Pyrex casserole. Waiting for the chicken to cool off enough to handle so I can dice it up. Time to weigh the liver.
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Oh, lovely. I usually do a better job of reading instructions, but Alnutrin specifies skinless on the package. Now, I either pick out all the skin and risk the measurements being off because of the weight, or leave it in there, and hope for the best. I'll probably leave it in there.
I am beginning to understand how new parents feel when they bring a baby home from the hospital: if I make even one mistake, it will break!