I started by cutting up celery, onions, carrots, and topping a couple heads of garlic. Then I retrieved the 4 small fryers from the fridge, and proceeded to cut them up. For previous batches of stock, I first roasted the chickens to make a meal or two of them before using the scraps and empty bones for stock. But my cyber-friend, Plllog, told me she thought uncooked chicken, and more of it, might yield a richer broth. So I decided on a happy-medium. I cut away our favorite pieces from the whole chickens, and tossed the rest of the carcass, the giblets, and extra skin into the pot raw. (I added the cooked scraps and bones after dinner.)
After adding bay leaves, sage, some salt and pepper, and water to cover, I ended up with a BIG pot of stock simmering on the stove, and a couple pans full of legs, thighs, and breasts to roast for dinner, plus enough breasts for another night.
Bmorepanic asked about the lid handle...It works just fine for lifting the lid to check on the stock. The black coating keeps it nice and cool. The heavier metal pot handles are hot, of course.
I usually use roasted chicken, too. I'll have to try it out with the uncooked chicken. The new pot looks fantastic on your range.
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