In article >, "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.

To me, cooking stock too long would involve boiling all the water off.
;-)

I pressure cook stock. It's more effiecient.
--
Peace, Om

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