I love this recipe. Everything worked well together. As for the other comment, Martha has great time saving recipes. And this is great. Best homemade ever.
No, offense, but why on earth would you add boxed chicken stock when making fresh stock?
Also, I was taught when making white stock, (from raw protein) only to simmer. Boiling makes any stock cloudy.
The best way to get the maximum flavor into your stock is to roast the protein before hand. (making a brown stock instead of a white stock) You won't need the boxed stuff if you do. In this case, buy an organic chicken while you're at it. They have a stronger flavor & are better for you.