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.

Broth is simply clarified stock.