On Aug 5, 6:39 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.
>
> Thanks for any advice.

I simmer it for an hour or so, pour off the broth into another pot to
reduce, then cover with water again and repeat. Twice should do it,
though I've repeated a second time when making beef broth from round
steaks.

--Bryan