Food Network
Home> Recipes> Chicken>
Chicken Stock Recipe

Chicken Stock

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 78

Showing 31-40 of 78

Sort by:

Newest

  • on April 01, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 12, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 07, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 19, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 10, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 17, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 09, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.