OK, here’s the thing about stock. Mine is never any good. I always feeeel like I’m doing it right, but it always comes out bland and useless.
So: you must label your picture spam with detailed instructions on what is taking place in each image, complete with measurements, times, specific herbs and spices, etc.
Although it may be easier for you to just come over and make some stock for me, then put it in my freezer.
You’re assuming that I have exact measurements. I really just throw what ever’s in my fridge in the pot. You can’t really go all that wrong.
Although if you’re really looking for precision
7.5 lb chicken – scavenged of all useful meat
2 carrots
2-3 stalks celery
1-2 onions
5 cloves garlic, smashed
3 (1″) hunks ginger, cut into pieces
handful of peppercorns
1-1.5 tsp salt
1-1.5 tsp dried thyme
2 bay leaves
14 cups water
Also, it’s possible you just need to cook your stock longer. Mine simmered for 4.5 hours. At 3 hours it tasted like nothing. At 4.5 hours it was rich and chickeny.
Monday Night Dinner 
OK, here’s the thing about stock. Mine is never any good. I always feeeel like I’m doing it right, but it always comes out bland and useless.
So: you must label your picture spam with detailed instructions on what is taking place in each image, complete with measurements, times, specific herbs and spices, etc.
Although it may be easier for you to just come over and make some stock for me, then put it in my freezer.
You’re assuming that I have exact measurements. I really just throw what ever’s in my fridge in the pot. You can’t really go all that wrong.
Although if you’re really looking for precision
7.5 lb chicken – scavenged of all useful meat
2 carrots
2-3 stalks celery
1-2 onions
5 cloves garlic, smashed
3 (1″) hunks ginger, cut into pieces
handful of peppercorns
1-1.5 tsp salt
1-1.5 tsp dried thyme
2 bay leaves
14 cups water
Also, it’s possible you just need to cook your stock longer. Mine simmered for 4.5 hours. At 3 hours it tasted like nothing. At 4.5 hours it was rich and chickeny.
A 7.5 pound chicken!!! That is 3.4 kilos. Is this the chicken that ate New York? My chickens tend to be more like 1.6 kilos (3.5 pounds).
I never thought about putting ginger in it. Next time.
And I agree about cooking it longer, it really needs to extract all that goodness and cook down.
Love the camera shots.