Spontaneous Chicken Stock?

[Guest guest]

I baked a chicken on Saturday in a covered casserole pan. I was in a

hurry so it was quick and dirty. No seasonings, no water, no

oil...just a pastured chicken in a covered pyrex casserole pan at

about 300 degrees for a couple hours.

It turned out surprisingly well, considering I didn't bother to do

anything whatsoever to it... It was moist, tender, and just about as

flavorful as a chicken can be without any significant browning or

seasoning (not even salt).

Here's the weird part though. I got 2-3 cups of stock out of the

deal. It was there as soon as I took it out of the oven...before

piercing it with a thermometer or anything.

At first I didn't think it was stock, I thought it was just fat and

some water from some ice that might have been left inside the carcass.

Nope, I stuck the whole thing in the refrigerator as soon as it had

cooled somewhat. When I next checked on it. The bird was sitting in

about 1.5 inches of quite well-gelled stock.

Does anybody else get spontaneous stock when they cook a bird like

this?

Thanks,