Chicken stock

The meat is torn off the skeleton of the roasted chicken in the previous post and stored separately.

The large bones of the carcass are broken with pliers, the rest of the carcass and skin, and all of the giblet bits if there are any, the liquid from the carved bird, and all that remains is boiled in water. Here under pressure. Not so much water as usual, so more concentrated than usual. 

Strained and sieved. 

This is the culinary equivalent of liquid gold. So, panning for gold. 

I have stock from the previous chicken. So, wealth as measured in chicken gold stock. 

Totally liquid.

There is also a whole chicken in frozen assets. So, quite well to do over here.