I didn't follow the recipe exactly (I forgot to add the parsley at the end), but the stock turned out pretty well.

I think this might more accurately be called a broth than a stock since it's made from simmering a whole chicken, not just the bony parts. It is rather different than the stock I learned to make in cooking school.

It doesn't call for wine or a bouquet garni, so the flavor isn't as sophisticated as a traditional french stock. However, so far I've found it suitable for the recipes in this cookbook that call for stock. Another difference is that it is more gelatinous when cooled than my usual stock. But that is the whole point for this recipe, since the author says that gelatin helps digestion, and adding stock to various recipes will both enhance their flavor and increase the healthfulness.