I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a couple hours.
Aftee checking it about half way through, I noticed that all the water had gone, absorbed by the chicken and veg. The thing was I tried making this last week, and I think I added too much water resulting in a fairly tasteless stock, so I made sure I just added enough to cover.
Totally didn't expect to see all of the water gone! I'm now left with a bowl of pretty dry chicken and veg. Can I reuse them? Any ideas where I went wrong and any tips?