"sf" > wrote in message
...
> On Sat, 23 Aug 2014 21:47:21 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 23 Aug 2014 20:57:26 -0500, Pringles CheezUms
>> > > wrote:
>> >
>> >> I make, well, my mother still makes, quite a decent chicken soup.
>> >> It's ...decent, but I'd like some tips to make it really great.
>> >>
>> >> Here's what she does:
>> >> Boil a chicken the afternoon before, let cool and set in the fridge to
>> >> congeal the fat.
>> >> Early next afternoon, remove the fat and debone the bird, and add
>> >> carrots, corn, potatoes, onions, a can of rotel tomatoes and enuf
>> >> water
>> >> to cover. Simmer several hours, and serve at supper. (no salt added,
>> >> some of the family is salt sensitive, but its still tasty.)
>> >
>> > My method is entirely different. Simmer (I do it overnight in a slow
>> > cooker now) chicken with onion, celery and carrot. Strain liquid and
>> > discard the vegetables, separate meat from bones and set aside.
>> > Separate fat from stock by whatever method you like.
>>
>> you made broth, not stock.
>
> Who, me? If you think I did, you're completely wrong.

based on your description, you made broth, not stock.