On Aug 5, 4:39 pm, "cybercat" > wrote:
> Took five pounds of roasted leg quarters and divided them between two pots,
> filled with water, brought to a boil and then down to a two-bubble simmer.
>
> I could take them off after five hours, or leave them on.
>
> There is nothing else in there, I just wanted pure, concentrated chicken
> stock to freeze for soups and such.

At some point the law of diminishing returns has to set in, I
suppose. My experience and vaguely remembered reading seems to tell
me that I don't get much out of chicken stock beyond about two hours.
Then again, I never roast it first so I don't know if that means there
might be more to get out of it. I doubt it. I do chicken stock for
about two hours, usually a little bit more, fish or shrimp stock for
half an hour or so. Beef/veal stock is a whole 'nother deal that can
go for many hours.

Incidentally, even when I'm making a "pure" stock without any veggies
I still add a bit of salt and a splash of dry vermouth, as both those
assist in drawing everything out into the stock. Then I throw the
dead, tasteless meat and bones away because all the flavor and
goodness have gone into the liquid. -aem