chicken stock pg124

[Guest guest]

i've been making the chicken stock and have two questions:

1) why does sally say to peel the carrots?

i've always thought the greatest nutrients are in the outer skin. is

there a specific reason for this, or do you think it's just an

oversight?

2) both my mom and dad advised to remove all the chicken meat

from the bones after 1-2 hours and put back bones and

everything else to cook for the remainder of the time. they say the

stock really only needs the bones, and the chicken meat will not

be as tasty if it cooks for 6 or 7 hours. i've been doing that but

was wondering if anyone has left the meat on and felt it was

fine....

thanks!

julie