Chicken Stock

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The episode is great as usual, but I'm a little confused by the recipe. My book "The Professional Chef" from the CIA calls for twice as much chicken (8 pounds and half as much water (1 gal.

Also, my book notes that cooking aromatics (the veggies and spices too long will break down their flavor and make them flat, so you should add the mirepoix 2 hours before the end of cooking time, and spices in the last 30-45 minutes. I'm cooking Alton's stock right now and it tastes like it's way too watery after 7 hours. I'm going to try my chef book's recipe next time, but keep in mind all of the great tips from the episode.

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Although an all day project, this recipe is easy and produces LOTS of great tasting chicken stock. Thanks for a great recipe Alton!

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To the anonymous person who wrote this -Help - it turned to jelly
Wonderful, that is exactly what you want it to do. I fret when my stock does not turn into jelly. I believe it has something to do with which bones of the chicken that you used, some are more gelatinous than others

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this reccipe is outstanding. Allows one to control how much spice to add and easy clean up. I have made this stock several times and it just gets better eack time, mostly when one is feeling under the weather. Thank you Alton for the recipe

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The stock is great and smelled wonderful. As soon as I strained it I used some to make a wonderful chicken noodle soup. But when I chilled the remainder, it turned into a big bowl of jelly. Any suggestions on what when wrong?

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Perfect for when you're sick (I only used it to get some nutricion in me when I had a flu

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The stock was good but difficult with way too many ingredients. Ingredients that did not alter the taste enough to merit all of the work. I've made a much simpler recipe and had it taste as good

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Do you place the steamer upside down on the ingredients and then pour the water over?? Thanks

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The hardest part of this recipe was finding the leeks at the supermarket. It was so simple: just toss it all in the pot and let it go. I don't have a fancy steamer basket like AB, so I just used a wire mesh strainer and it worked just fine.

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When it says "carcass" are we talking about an already cooked chicken?
Thanks.