Breasts Legs Backs After hours of simmering, the meat-based stocks were flavorful (the one made with leg meat slightly more so than the breast) but had no body—even when chilled to refrigerator temperature, these stocks remained a liquid, a sign that there was relatively little gelatin dissolved in the broth The bones-only stock, as I suspected, was nearly flavorless, but it had a moderate amount of body The stock made with carcasses was both flavorful and rich This stock became a solid, rubber-like mass when chilled, due to the high amount of gelatin extracted in simmering When sipped as a hot broth, it coated the mouth pleasantly, leaving the thin, sticky film on the lips characteristic of a good, rich broth A well-made stock should gel solid So carcasses are the way to go for the best balance between flavor and body In a rare case of reverse economics, this also happens to be the cheapest way: you can accumulate carcasses by breaking down your own chickens (keep them in the freezer until you have enough to ... of simmering, the meat-based stocks were flavorful (the one made with leg meat slightly more so than the breast) but had no body—even when chilled to refrigerator temperature, these stocks remained... liquid, a sign that there was relatively little gelatin dissolved in the broth The bones-only stock, as I suspected, was nearly flavorless, but it had a moderate amount of body The stock made with carcasses was both flavorful and rich... mass when chilled, due to the high amount of gelatin extracted in simmering When sipped as a hot broth, it coated the mouth pleasantly, leaving the thin, sticky film on the lips characteristic