I want to make and freeze a lot of stock at once, will probably be using 2 pots to do this. Is it simply 2 inches over the total capacity of chicken parts? Or, is there a more scientific approach? And does anyone know what the typical stock yield is for a X-pound bird? I'm trying to compare costs of buying organic chicken vs. buying ready made organic stock.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)