Chicken Stock

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I've tried 3 other chicken stock recipes - with no luck - this is the best!!! Thanks Alton for such a delish recipe and so easy to make. Because there are only two of us, I use a small chicken instead of the scraps. Stock freezes beautifully too!

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This is my go-to stock recipe. I half the recipe since there is just the 2 of us in the home and I don't have a 12 qt stock pot. Sometimes if it's not golden yellow enough for me I'll add a 1/2 tsp of turmeric in the last 30 mins of simmering.

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Alton is pretty good at providing some great basic recipes. I think the more bones and pieces, the better. For anyone having 'flavor' issues, make sure you have a good carcass--large or more than one. That's where most of the flavor comes from, along with the veggies and herbs of course. But if you're a salt fiend, then this recipe might be a challenge.

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Good way, but for a richer stock, try the baked and crushed bones way. I have the recipe, but a lot of Cajun-Creole recipe books do as well with several variations. Most, if any, will crush the bones with pliers to get the marrow out though.

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loved it...

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This is a great stock. I paired it with AB's chicken and dumpling recipe and it was a hit. Thanks for another great recipe Alton!

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I've made this stock on more than one occasion. I've even used it as the base for an entire Thanksgiving dinner. It instantly smells delicious and tastes even better. I roast a lot of chicken and always save (by freezing the bones, the seasoned skin, and left over cooking liquid. After accumulating enough, I throw them all in the pot along with a few raw drumsticks and wings. Using pre-roasted bones really helps develop a nice rich flavor. Also, it's worth using high quality chicken, both for your health and for the quality of the stock at the end. It really enhances the flavor, as the chicken wasn't artificially fattened with anything (like water or other chemicals before being sold. So, you're just getting pure protein out of the bones and meat.

If you've had trouble with this recipe, I'd bet it's because you didn't use roasted bones. And you really do need a lot of them...

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This recipe is a wonderful way to use up whole chicken carcasses after cutting up from the market. Not only does it save money buying whole chickens, but you gain a wonderful stock that can be used for lip-smacking soups and sauces. I place 4 chicken carcasses in a 20 quart stock pot with carrots, onions and celery along with Italian herbs, garlic cloves and peppercorns. i do wait until after the stock is complete before adding salt. This alleviates over-salting. i put this on to simmer before going to bed and when I wake up, it's ready to strain. I just use a collander and cheesecloth. After straining, i reduce it further, so that I can bag it in quart freezer bags for later use. Keep up the Good Eats, AB!

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Gotta love Alton Brown. This is a great stock. Nice building blocks for anything. He also has a great chicken noodle soup recipe that I use it in. Just keep in mind if you can't cook don't blame the recipe or the chef who made it.

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I have to admit I am not an AB fan. I started out liking him, but the more I watched his show and tried his recipes the less I liked. Now I just avoid his stuff complete. This recipe came up as the top search on Google. It is just awful. Great aroma in the house while cooking. No flavor at all. Waste of 6 hours.