Chicken Stock

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Followed directions to the letter because I have never made chicken stock before. When I used the stock to make soup it was aweful no flavor no taste nothing at all. Family put a ton of salt and pepper into it. It was a huge waste of money and 6 plus hours of my day.

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I love this recipe. I've made it about three times now. The chicken soup recipe that goes with it is OUTSTANDING. I have made it with spent chicken carcasses and with just chicken backs ($1.50 at the butcher -- can't beat that.

Someone asked if one chicken carcass is enough. Probably not. I'd freeze one until you have two of them to use. You really want to come as close to 4 pounds as possible.

This recipe takes a long time, but only about 30 minutes of actual work, spread out over an afternoon.

Freeze the leftovers using a muffin tin as an oversized ice tray. Makes it very easy to portion out.

Also delicious in black beans and brown rice recipes.

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I have made this about twice a year for the last few years and freeze to use as needed. Recipe works great. To answer Bennet's question I use as much chicken as I can lay my hands on. The more you use the richer the stock seems to be. However, the amounts in the recipe are enough.

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Is one whole chicken carcass enough or do you need more than that?

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I made this once on a whim and have not been able to buy the store-bought stuff since. One thing I'd suggest is trying this with Cornish hen carcasses if you ever have the chance, it's even more tasty and the bones break down very easily.

The chicken soup recipe made with this stock is probably the best soup I've ever had in my life. Thanks Alton!

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I've made this twice so far, outstanding! Used it in a chicken noodle soup I took to a party last night, everyone raved about it. I followed the recipe exactly, but I added the fresh herbs only during the last hour of simmering.

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I started making stock after watching this episode several years ago. I made it for my parents, then made a marvelous Mulligatawny soup. My father who was just out of the hospital and on a NO sodium diet marveled at the wonderful taste and texture.

I try buy as little chicken stock as I can. In fact, I just bought a chest freezer to allow me to store it more conveniently!

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I made this right after Christmas, and loved it how easy it was. I think I'll add a little kosher salt next time, though. It's just a little flat for my family's tastes.

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You've done nothing wrong when it turns to gel once cooled. The bone marrow causes this when you simmer it for a long time. That's what makes it really good. So welcome the gel. Yum!!!

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This was one of many recipies I have made from the Good Eats library. My first attempt i used one cooked and one uncooked turkey carcass and the flavor was spot on. My mom said it was better than hers and wants me to make her more! Alton makes it easy to alter the ingredients to suit your taste and needs and what you can find in your local "megamart."