Stock - The Finished Product

I woke up this morning with a house that smelled like comfort and yummy. A little weird for a breakfast smell, but that's ok. I let the stock keep cooking until about noon, so about 20 hours total cooking time. This is what it looked like when I took off the lid.

Okay, so I don't know if that looks appetizing to you. But it does to me. Next step - strain into a large bowl and let cool. Finally, I divided it into 2 cup servings, which I put into ziploc baggies. Lay them on a cookie sheet so they can freeze (somewhat) flat, and voila! 12 cups of recipe-ready chicken stock.