"cybercat" > wrote in message
...
> 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.

The French never stop cooking it, basically. In restaurants they will keep
large pots going all they time. They'll toss in bones, vegetable waste,
what have you and when it gets too low they'll add more water and keep it
going. Where you can go wrong is getting the stock too hot. You will cause
a lot of bitter and off flavors by "burning" the stock. A stock that has
been reduced to the consistency of jelly is called a base, or a glace in the
language of Escoffier.

Paul