For a month or so we have been visited by a bobwhite quail. My neighbor said he had seen a covey of about a dozen earlier in the summer while making hay. I have heard two different quail and routinely see one. While feeding the chickens last evening this one was chilling inside the fence with the broiler chickens. Can you see it?
Brian's Chicken Stock Recipe
The following is how I make chicken stock. I've researched a few recipes but they seem too complicated. So this is just a simple stock I use for everything from soup to rice.
Place bones, skin, and neck in an 8 qt pot. These can be left-overs from roasting a bird or parts from deboning. Add water to within a couple inches of the top.
Add salt and pepper. I usually use about a tablespoon of salt and 1/2 teaspoon of pepper.
Bring to a boil then turn heat down to a bit above simmer.
Skim the foam off. This will help keep the stock clear.
Simmer a few hours.
I then strain the stock through a mesh strainer.
I typically freeze the stock in 1qt ziplock freezer bags or mason jars. If I'm ambitious I'll can it in a pressure canner.
The longer you simmer the more yummy goodness comes out.