It has begun.

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Mirepoix is quite simple.  Easier still if it won't be used for anything but flavor.  Now, how much for a four batches, when the idea is rough to start?   I did the best I could.  No fresh thyme, I did have dried.  And I added cider vinegar to what I thought was right.  It has gotten close to a boil, then been lowered, finally being skimmed.  I'm calling it at an official simmer right at 20:00.  So, twelve hours would be 8:00 am, eight hours would be 4:00.  With me still getting up often enough at night, and with the stock needing to come to a room temp chill, I should be able to do it in eight hours if I really want.  Though twelve hours is really what I am going for.

All of the vegetables are below the strainer, which makes removing just the chicken meat fairly easy.  I do have a very large, very fine, chinois.  Though I also have culinary cheese clothe, if that doesn't do well enough alone.  If I am awake enough, and the chicken seems done enough, at 4:00, I might pull the meat out, later pull the meat off, then put the bones back in.  Probably not, but it is possible.  I actually ended up making three full batches, so nine quarts at standard stock flavor.  I will definitely be reducing that.  I might have enough to attempt pocket soup.  No salt goes in, so it should work at just about any level of rehydration.

I have always wondered about stock.  If this works well, next stock will be beef.  I might even try a mix of beef, pork, and fowl.  Who knows.  Especially if I can successfully go on to use it well in various dishes.  I have the beans and sausage for that dish I included a video regarding a week or so ago.  I simply need stock, and this might well do, some sort of smoked cured meat, and fresh pork.  I'll probably just use white wine vinegar this first run, regardless what I suggested.

I am going to watch it for the next hour, add a bit of fluid if need be.  Perhaps one more hour up, watching, then on to bed.  So much for chicken soup today.  Tomorrow is looking much more hopeful.  I even have enough else to add more than enough fresh mirepoix.  Too much chicken meat and broth.  Though, perhaps the extra chicken meat could go into something else, a casserole of some sort, or for chicken tacos, or chicken salad.  It's all dark meat, so I can tolerated it more easily, if I can handle that much.  Freeze some?  I'll check to see if it freezes well.  Perhaps canning some soup?  Dunno.  I'll figure it out.

Good night.  I probably won't be back to post.