Cooking and Baking

Boneless, skinless... chicken hockey pucks

Ages ago I bought a bag of skinless chicken breasts. Then, over time, they were buried in the freezer until I unearthed them yesterday. I thawed one to see if it was edible... and since the seal on the bag was apparently punctured by a fish carcass months ago, it has thawed into inedible leather.

My first instinct was to toss the lot, but on second thought I had the idea of trying to coax some level of flavor out of them by using them to make stock. I wont get any meat (or at least meat I would trust). Anyone try this or something similar? I don't want to waste aromatics on a fruitless pursuit, but I also don't want to waste a bag of meat.

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