I tasted it just now - the chicken is getting nice and soft and before too long will be ready to pull off the carcass and put aside for chicken salad and curried chicken and whatever else I want to make of it. Flavorless, of course. I'm hoping to be able to simmer it long enough that the bones really get leached of collagen, so the mouth-feel of the stock will be good, but I may not be able to. Well, I suppose I could take it off when I pull the chicken off, stick it in the fridge, and re-simmer tomorrow, to give it a good long simmer total. Hm. I just may experiment with that.