Fully Stocked
Adam, this is a huge step in your development as a cook! Now that you have done this, you can really play around with the recipe and put your own personal spin on it next time. When I make chicken stock, I always roast the onion, celery and carrots first to get a really rich, sweet flavor and a beautiful deep color. Pick and choose from all the comments and do what suits you and have fun. Congratulations!

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