Thanks! This was a big help to me. The local market had them on sale for $0.98/lb bulk. Even after putting them in the fridge overnight, one was still frozen enough that I pulled the meat off the bone and only had to do a little knife work to get the scraps. I'd recommend it, but my fingers are still cold. I don't usually use the skin when I make stock because I'm concerned about the extra fat that has to be skimmed off. Is that a problem?
Thanks! This was a big help to me. The local market had them on sale for $0.98/lb bulk. Even after putting them in the fridge overnight, one was still frozen enough that I pulled the meat off the bone and only had to do a little knife work to get the scraps. I'd recommend it, but my fingers are still cold.
I don't usually use the skin when I make stock because I'm concerned about the extra fat that has to be skimmed off. Is that a problem?
@katie smith : are you from texas?
Nope-Tennessee.