Actually, this is Cornish hen stock. I the backs and wing tips from the Cornish hens I prepped for dinner last night into a small slowcooker. I added carrots, celery, parsley, garlic, a couple of cloves, and peppercorns, and covered with water. I set it on low, and left it overnight. In the morning, i strained it and let it cool a bit before setting in the fridge I'll lift off the accumulated and hardened fat before use. Maybe use it to saute some vegetables.