I started out exactly as posted, then found I couldn't resist adding a couple of whole garlic cloves! I did the 30 minute baking, then started with it covered. But I prefer a stock instead of broth, so I uncovered the pot and kept it at a low boil for 4 hours. (This was after cooking covered for an hour!) I now have fabulous stock, and a wonderful assortment of skin and grizzles for my fur babies, and cooked chicken for me! I have to say, once I took that lid off, my mouth watered the entire time I cooked this! I am presently cooling it, but know from the smell and taste of the chicken while sorting into dark/white/dog/cat piles just how delicious this stock will be. Thanks for sharing! Made for Photo Tag 2012.