Is This Stock?

[mandimoo]

I just cooked a chicken breast, topped with sundried tomatoes and wrapped in bacon. I wrapped in foil and when I took it out there was LOADS of liquid. I poured off the liquid and the bacon is now Crispin...... Is the juice I got, suitable for using as stock?

[shoota]

Not in its neat state - let it cool and fat should rise to the surface.
Boil the bones and skin with an onion and a stick of celery in a large pan, just covered with water for a couple of hours and save the liquid.
Skim the fat off the cooking juice and mix the juice with the boiling liquid. Sieve the whole lot and let it cool, again fat will rise to the surface which can be skimmed off - then you have stock.
Or just use the cooking juices to make gravy...

[shoota]

Sorry Mandimoo, I missed that it was just a breast, forget all the boiling bones stuff.....

[Clanad]

You can certainly use it as stock, but it's going to have a pronounced bacon flavor...

[Barmaid]

I wouldn't use it as stock, but if I were doing a sauce with the dish, I would probably add it to the sauce.

[Old_Geezer]

Bacon stock