Good Chicken Stock

This uses the wreckage of the Sunday chicken. Continue as follows.

When making this stock, the more bones you add, the more intense it will be. Don’t include the lemon you may have roasted with your bird, as it will make your stock bitter and distasteful. Pull away excess fat before making your stock; although it has flavour, discarding it will not lessen the stock’s deliciousness and will prevent it from becoming greasy if boiled at too high a temperature. The slower you cook your