I've been lurking for a while and I must say this is a great site full of fabulous knowledge and experience. I'm not just sucking up either.
I did search but, couldn't find the specific information I'm looking for.
My plan is to use chicken quarters, boil them until the meat is done, cool them, clean the bones of meat. I then intend to can (with a pressure cooker) the chicken meat in its broth, save some broth for canning and use the left overs for the next step. Then I plan to roast the bones in the oven (I'd guess 350-375 for 30-40 minutes) and make a stock, which I'd also like to can for future use.
If my calculations are correct, for every ten pounds of leg quarters I should get 3 quarts of canned, cooked Chicken meat in broth, 4 quarts of broth and a few (2 to 3) quarts of stock. Which is a decent yield for a few hours of work and less than 5 dollars worth of ingredients (OK maybe 7 dollars with mirepoix).
I think the plan is solid but, I have a few questions, if you'll indulge my ignorance and inexperience.
Assuming I have 10 pounds of leg quarters, do I just use water enough to cover for cooking and then call that broth when it's done? After skimming the protein and solidifying and discarding the fat?
For the stock, it's essentially the same recipe (as far as spices and mirepoix) but with roasted bones and longer cooking, right?
Is there a downside to using the leg quarters as opposed to backs and necks, both of which I can get almost as cheaply as quarters but without the benefit of the canned, cooked chicken meat.
Finally, can I make the stock in a large crock pot on low for 20-24 hours as opposed to watching a pot for 6-8?
So, what do you fine folks think of my devious little plan? Feasible? Any gaping holes?