Re: Cooking Time
Part 2: Chicken Stock
Someone before mentioned bovril - bah! Do it yourself, you lazy bastard.
Whenever you eat your cooked chicken, save every bone, fat or uneaten skin (you know, if you are crazy and don't like crispy brown chicken skin). Pick every last scrap of meat off that bird. You might think you got it all, but a lot of people don't really don't eat the back meat along the spine. This works better if you get most of it off. Set it aside because it is still good to eat.
Place bones in pot with water (a couple of cups), the giblets you stored (if you have them) and a tbsp or so of vinegar. Bring to boil and simmer for 30-60 minutes. If you boil all the water out, you didn't add enough so just add more - don't let boil dry. The vinegar isn't necessary but if you add it, it will leech the nutrients and minerals out of the bones which then you get to make yourself healthy. (Maybe you've done the science experiment where you place a leg bone in vinegar and then it goes all bendy because the calcium has been removed. Same principle.)
Remove the pot from heat, let cool. When you can, pull out the bones and giblet, you can toss them out now, and place pot in fridge - or if you are like Canadian's in winter, outside in a snowbank. The cooling will solidify the most of the fat. You've got most of the flavour and probably don't want too much fat in a stock (or do you?) so you can skim it and store away the lovely chicken stock that you can use for any recipe that calls for stock.