On Mon, 25 Feb 2019 12:53:10 -0800 (PST), "
> wrote:

>On Monday, February 25, 2019 at 11:17:25 AM UTC-6, A Moose in Love wrote:
>>
>> i got a pile of chicken legs @ 88 cents per pound. (cdn)
>> what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
>> the stock when refrigerated was nice and gelatin like.
>>
>I have never made stock but now that I have a pressure cooker I have been
>toying with the idea. When I take the plunge I think I'll opt for a few
>legs and a few wings.

you won't be sorry. Let it rip for 30-40 minutes. Strain.
Refrigerate overnight. Skim fat. You're good to go.
I always use scraps of onion, celery, carrot.
Janet US