When I make stock, I take the bones of the chicken (or beef bones, like from beef ribs) toss them in the oven and roast them with the veg that I will be putting in the stock. I also save the juices the chicken made as well as the veg I roasted it on. I usually roast the bones/veg for about an hour or so at 350. Dump the whole shooting match in my big stock pot (12 qt, although I would LOVE a 15-20 qt) and cover with water. I leave the skins on the onions and garlic, and the yellow onion skins give the stock a nice color. I add a good glug or 2 of apple cider vinegar and let sit for 1 hour. Bring to a boil and skim skim skim the yuck that comes to the top--and add in a bay leaf or 2, some peppercorns, thyme... I reduce the heat, and let simmer for anywhere from 24-48 hours. When the ends of the bones fall apart when pressed it is done. What that means, is you have gotten all the nutrients you can from the bones. I decant and chill and then package in 1 cup and 1 quart containers. You can, after taking all the solids out, boil the stock to reduce the amount and then it will be just more concentrated.
I never pick my bones clean, and I usually toss in a package of wings or feet (if I can find them) for the extra cartilage for the gel factor. I never salt the stock/broth until I use it.
Every day is another stitch in the quilt of life.
Re-Start date 6/23/2011
me--Post pregnancy --mama to a beautiful baby boy--