"Kent" > wrote in message
news
"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.
>
>

Chicken stock gives all from the meat and bones after about 2 hours.

In my experience, this is not true.