*Cupcake*
is working hard.....
I've got a 2 lovely chicken carcasses left over from the w/e - my question is how would I account for them if I boil them up to make stock (no skin and only 'pickings' left on the bones)?
Is is synned? If so, how much for each carcass?
I'd use the stock for chicken soup and add onion, celery, leeks, carrot, herbs and chicken pieces, then puree. No added fat or anything else, just a delicious thick and nutritious chicken soup. I know these ingredients are all free on red, so its just the question of the stock and how to 'value' it.
Any advice gratefully recieved! xx
Is is synned? If so, how much for each carcass?
I'd use the stock for chicken soup and add onion, celery, leeks, carrot, herbs and chicken pieces, then puree. No added fat or anything else, just a delicious thick and nutritious chicken soup. I know these ingredients are all free on red, so its just the question of the stock and how to 'value' it.
Any advice gratefully recieved! xx