So, I've taken to making broth lately, and I'm loving, but I'm curious about what to do with the meat. Some recipes I've found say to use a whole chicken to make the broth and then "discard" the meat - um, what??? But, then, the meat, especially the breast, does come out awfully chalky and gross. I've been trying to just simmer the meat for a short amount of time so it is just cooked, then pull it off and continue to simmer just the bones, but I'm still not really psyched about how the meat turns out. I've also tried just getting whole chickens, cutting the major parts off and saving them for cooking, then just using the meaty carcass and wings to make the broth. I like this method much better, but there's still so much meat on that carcass. Is it better to let it cook to smithereens in with the broth? Or to pull it off quickly, after a short simmer?
Oh, and any help on beef stock would be greatly appreciated, because I haven't turned out a good one yet, and it's so much more expensive to try that I really want to get it right.