Chicken Stock

I think this is the best of the chicken stock recipes in Ina's cookbooks. At first I thought they were the same, but this is the one to use if you want to serve chicken in soup. Her other recipes use the same ingredients, but have you throwing out all of the chicken because it cooks so long. That seems wasteful to me.

This recipe has you take the chicken breasts out after an hour so you can shred the meat later and return it to the stock. I debone them and then throw the bones back in to cook for the remaining three hours. I recommend that you cut the chickens up before putting them in the pot. I didn't do that and then had to pull the entire steaming hot chicken out of the pot in order to get the breast meat.