pablo wrote:
> "Goomba38" > wrote in message
> news
>> pablo wrote:
>> Tonight, for example, I
>>> used a four pound roasting chicken, one whole yellow onion, about two
>>> cups of carrots, some extra carrot peels from the freezer, a couple
>>> parsnips, salt, pepper, and about three quarts of water.
>> Sounds like way too much water to me?
> *
> It barely covers the chicken and vegetables. Perhaps I should get a stock
> pot with a smaller diameter.

Do you start with cold water and bring it up to a simmer?
Does it end up somewhat gelatin like when cold?
Could it be the use of a "roaster" chicken instead of a stewing chicken?
Just some other things to consider...?