As with most cooking techniques, there are several ways you can go about making chicken stock. For years, I just used a large pot, tossed everything in, and cooked away on the stove top all day. Here's why I'm not crazy about that method: It heats the house up (in the South in the summer time, that's just not going to cut it with me.), and I had to keep adding water to the pot, since the water would evaporate out. The result was good chicken stock, but I wanted GREAT chicken stock.
I'll take that every time!
I don't know about you, but I know just want to dive in and go swimming....
The chicken stocks you buy in a box at the store are this color because of additives and chemicals that have been added. You don't need that stuff, when its this easy and satisfying to make at home.
All gelled up on the spoon and in the pot