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Chicken Stock Recipe

Chicken Stock

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 31-40 of 78

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  • on April 01, 2010

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    great all-around recipe, love it for the nutritiousness (perfect for cold season!

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  • on February 20, 2010

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    This is another winning recipe from Alton Brown, gastronomical genius. Take the time to make this savory broth. Not only will you be rewarded, you home will smell fantastic. Yankee Candle should duplicate this scent! I used the carcasses of two chickens. The yield was 25 cups of stock. I am now ready to make risotto, sauces and more. Thanks again, AB.

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  • on February 12, 2010

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    Absolutely fabulous. I've made chicken stock many different ways; this is by FAR the best tasting stock I have ever made. Rich and flavorful, and really easy. Don't let the long simmer time scare you away; it requires very little active time. Well worth it.

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  • on February 07, 2010

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    On a snowy day I looked forward to filling my kitchen with the scent of cooking stock. No such luck. No taste, no smell, no nothing. Maybe my chicken parts were too old. Next time I'm going to use wings and brown them first.

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  • on November 28, 2009

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    Last year my husband and I tackled a turducken, so we had one each of a turkey, duck and hen. Then we had a little Thanskgiving dinner with friends where we had another turkey carcass. We put all of that in one big stockpot and doubled the other ingredients and the water (when I put one gallon in the pot I couldn't even see the waterline!.
    It smelled incredible and it tasted wonderful. I put three cups each in quart bags and popped them in the freezer. The stock lasted me six months! It was so rich and well-rounded from all the different birds!
    To cook with it, I'd just cut the quart bag off of the frozen stock with scissors, then put it in a pot on low until it melted. If I had any left over I would sip it--so warm and good for body and soul!

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  • on November 19, 2009

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    I would've rated this a 1 star, but the smell of it was fantastic. The taste on the other hand wasn't great.
    I'm not sure what caused it, but my stock came out very sweet. Maybe it was from the carrots or the onion, or both. It had an extremely sweet flavor to it that was very strange and just didn't taste right to me.

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  • on November 10, 2009

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    I made this today and it is wonderful!! I just used the chicken backs that I had in the freezer. Turned out Great!! Nice and rich too. Freezes well. Thanks for such a
    wonderful recipe. The store bought can get very pricey.

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  • on November 08, 2009

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    This recipe is well worth the time, and as other reviewers have pointed out it's really a minimal amount of "active" time to prepare. Just leave it simmering on the stove for an afternoon, and it makes the kitchen smell wonderful! In addition to using 1 chicken carcass leftover in my freezer, I roasted about 6 chicken leg quarters the night before I started the stock. In the morning, I discarded the skin and pulled the meat off the leg quarters, setting the meat aside for chicken soup and using the bones and some meat scraps for the stock. It turned out amazing, super flavorful and rich.

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  • on October 17, 2009

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    Darlene I have no idea what happened, maybe you forgot something, this recipe is nowhere near "flavorless". I do like to add 2 whole cloves to my stock as well for added flavor. Thanks AB!

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  • on October 09, 2009

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    Mine turned out just as you demonstrated in the show - thick and lumpy the next morning. I've used it so far for your chicken noodle soup recipe (delicious and in risotto. There are moments for store bought stock but for real flavor this is my go-to recipe. Amazing!

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