Using brine solution to make stock.

Hi pals,

I've just put a whole chicken in a 2% brine solution with a bunch of herbs and spices and was thinking about throwing in some chicken frames after it's brined and use it to make a stock for a gravy after roasting the chicken.

Just wondering if anyone has done this and have any advice about adjusting the salt level?

Thanks in advance!

submitted by /u/kink-kong
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