This is the time I have ever made stock so I have nothing else to compare it to. I really liked the flavor especially for low sodium. I will definitely make again but may keep trying others.

I cut up the chicken into pieces (included the neck and giblets) and conv/baked in a shallow stainless steel pan at 325 degrees for the first 30 minutes. I then removed the breasts and left the remaining chicken pieces to continue conv/baking at 400 degrees until they were brown and crispy. (for approx. 30 minutes) I removed the chicken pieces and added water to the brown bits in the steel pan. All the chicken (except for the breasts)and juice from pan were combined with the remaining water. I also used the onion leaves (brown or red) with the onion and other vegetables and added salt as required. The onion leaves and crispy chicken allow for a more bownish rich broth. The seasonings were great!

This was pretty good, for what it was. The seasoning were nice, but it still needed a couple bullion cubes. Recipe "as is" is a no sodium broth. I added garlic too.