On Sat, 23 Aug 2014 22:14:02 -0700, "Pico Rico"
> wrote:

>
>"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.

You've obviously never made either.