Chicken Stock

CHICKEN STOCK is easier to make than beef stock because chicken parts are more readily available today than are beef bones. Although I occasionally use a whole chicken or parts to make the stock (and then use the cooked meat for chicken salad), I normally use backs and necks, which are more economical. Hearts and gizzards can also be used, but not the liver, which has too strong a flavor.

The cautions on pot size, boiling, and cooling stock are the same here as they are for