I did it!
Oh, and it was such an exciting way to spend the day.
I swear to you, I must have gotten up to check on the stock and skim off foamy scum or fat about every 4 minutes.
But mostly I just watched in amazement as something that looked like a chicken caracass taking a nice hot bath in boiling water…
turned into this deep, golden-hued stock.
I strained it into the LeCreuset, and stuck it in the fridge once it had cooled.
Then, I proceeded to FREAK OUT (!) when it turned to chicken stock JELL-O overnight. Google has assured me that this means I got the marrow out of the bones while they simmered away, and that it should still cook up just fine. Which is absolutely necessary because I have big plans for this stuff on Tuesday night.