"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.
>
>
Fish stock should only be cooked about 30 minutes. After
that it turns sour.
Chicken stock gives all from the meat and bones after about
2 hours. If you're going
to reduce it further you're better off straining and
reducing afterwards. Turkey improves by simmering a longer
time.
Veal stock and beef stock are another matter. They can be
slowly simmered with the slightest bubble for as long as 12
hours, which would include reducing strained stock to an
espagnole or even further to a demiglace. Veal and beef
bones and meat, along with an onion should be browned in the
oven at 400F for about 30 min. before you start. Check the
Laurousse Gastronomique about this if you're going to go to
the effort to make brown stock.

Kent