Simon was my little kitchen helper as we put all of our ingredients into the big, yellow pot. I washed the vegetables and chopped them, and he dropped them in. (He also snuck in the occasional taste.) Then he used a measuring spoon to very carefully scoop the correct amount of salt, pepper, thyme, and sage, with only a little bit of help from me. I was feeling pretty proud of my little guy. I put the chicken carcass into the pot, covered all in water, and it sat and burbled away on the stove top for many hours, getting all the nutrients out of the ingredients.
Later, when Simon was in bed, Jeramy and I poured the stock through a strainer draped with cheese cloth, and then ladled it into our cans. I do not (yet) own a pressure canner, so this must be kept cold. Some will be frozen, some in the fridge for using soon. I am excited to allow this to inspire my cooking in the weeks to come!