I'm trying stock recipe from my nutritionist. I bought an organic chicken from whole foods and tossed the whole thing in (I did remember to remove the little bag of organs first from the cavity!). I added some veggies and spices (onion, celery, carrot, s and p, tyme, garlic)
In about 2 hours or two I'm planning to have the chicken for lunch.
My question is this - my son likes chicken legs, and he likes them sort of crunchy. Is there a way I can make them crunchy? Maybe by putting them in the boiler for a little bit?
After lunch, I'll pull off any meat that we don't eat and put that in the fridge.
Then I'll toss the bones back in the pot and let it simmer for 4 hours or more.