This my new stock pot.
At around $40, it’s a bargain for the ability to double my stock making power from two chicken carcasses to four, despite it looking maybe one-and-a-half times as big as my old stock pot. This weekend, I put it through it’s paces, and came out with almost four litres of rich chicken stock (3740ml to be precise), or just over double what I used to produce.
Chicken carcasses can take up a lot of room, so to be able to fit a measure of four, I have to either stuff the body cavity with half an onion or chicken wing tips, or cleave the body in two. With a tighter packing of stock ingredients, I can, in theory, get more flavour into the same amount of stock.
The taste from the first run (pictured above) was great!