I've taken the eGCI Course on Stock, I've read the Chicken Stock topic, and I've made a lot of the stuff, but I'm still not terribly pleased with my chicken stock. I'm trying to narrow down the culprits, and figure out what really matters when trying to make a first class chicken stock. I've tried with and without vegetables, I've tried with just carcasses, with carcasses and feet, and with whole birds. I've tried with various combinations of herbs, etc. Still, something escapes me. What I want