re: How do you make your chicken stock?

Bones

Feet of the chickens. Whole pack

Mire pois

Roast everything

Pot with salt, peppercorns, bay

Boil it down

Want that jiggle when it is cooled down

Try adding a small amount of good quality fish sauce (like a couple of teaspoons/gal). It won’t make it taste fishy, so don’t worry. It will give it a really nice underlying Umami character however.

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It’s stock who cares

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People who make better stock than you?

Same as you, I also add some garlic and a TBSP of my dried garden herb mix (parsley, sage, basil, rosemary).

I have also roasted the bones but not a discernible taste difference.

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Want that jiggle when it is cooled down

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I like the taste without the jiggle better than with the jiggle.

Roast a 40# case of chicken backs in the oven. Add it to a 20 Gallon stock pot with onions, peppercorns, celery and whatever else is lying around. Fill the pot with cold water and bring it up to a simmer. Let it roll over-night. Strain it the next day and put the stock back in the pot. Reduce down to 10 gallons and add to quart jars and pressure can it for later. Do this about once a year. This makes any dish that calls for water or stock so much better than the store bought "stock".