You ever ask a butcher for bones?

Buy chicken broth instead?

i worked at a butcher counter in high school (a long time ago); when the butchers deboned stuff, the bones went right in the scrap barrel (big barrel of all meat, fat, bones, etc. that had to be disposed of in a certain way). we gave bones to people when the requested but it was usually for their dogs. we wouldn't have had bones to give for stock, unless they requested ahead of time, because everything went into the scrap barrel.

not sure how most stores work, though. couldn't hurt to ask.

ETA: and i agree with what wickowick said...the bones we did have were beef and pork. we didn't have much call for deboning chicken.

I've asked around BR. Nobody (supermarkets- Winn Dixie, Albertson's, Calandros, etc) has them except for whole foods and they charge too much for bones.

edit: just read you wanted chicken. I only know about the unavailibility of beef bones.

Nope, but when I'm at a restaurant I always ask for a doggy bag and say "just throw all of it together... it's actually for my dog and he doesn't care about presentation."

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I would like to get some chicken bones for a broth. If I walk up to the dude at Albertson's is he going to look at me like I'm on crack?

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havent been to albertsons in a while, so i dont know their typical selection. i know i see chicken backs quite a bit. Otherwise look for chicken necks, or basically the cheapest chicken you can find per pound. Wings work very well. Gizzards are also good. Feet too.

I know for a fact that you can get beef soup bones at Hi-Nabor on Jones Creek, and you can get some other big arse unidentfiable beef bones from that Asian market on Florida and Sherwood down the row from Little Saigon.

As for chicken, i know you can get chicken backs at the Piggly Wiggly on Government, which from what i've seen is not at all on the deplorable level of their other locations.

You may also be able to get chicken bones from a sepcialty meats joint that debones chickens, like Chris' on Millerville.

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and you can get some other big arse unidentfiable beef bones from that Asian market

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Just to nitpick a bit. Bones=Stock Flesh=Broth.

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Just to nitpick a bit. Bones=Stock Flesh=Broth.

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And stock/2 (reduced by half or more) makes a great demiglace. I'm waiting to move into my new place before I make another batch. This stuff is great for sauce meniere, on your steak, as a gravy for rice and mashed pot. Its just a heavy concentration of flavor in a gelatinous form when cooled. Stays good for a long time too.

I wanna use veal bones but I don't know where to start looking for those.

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Fergus Henderson's Bone Marrow and Parsley Salad

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