Warning: 2 chickens were harmed in the making of this post.
I’ve made chicken stock before, but never with this much flavor. This time, I threw in more carrots, because they were about to go bad, and more cloves of garlic. I didn’t peel or chop them, I just threw them in. It was fun. Also, more thyme.
And this stock turned out so much more flavorful than my last. Why? Were the chickens better? Was the secret just to throw everything in the pot a la Ina, rather than slicing, dicing and browning a la Love and Olive Oil? Maybe it was my “backyard” thyme?