Basic Chicken Stock

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This is the best chicken stock recipe. If you are really into braising things or just use chicken stock a lot then I suggest this recipe. Not only does it save me tons of money because chicken stock is ridiculously priced, but it tastes better than anything you could buy in the store. Just freeze the leftovers and defrost when needed. Also, just like everybody else states, don't add salt...you are making an ingredient here not soup.

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This is very easy and smells so good. I can't wait to use it in a soup. For those of you asking about why she doesn't add salt, I found a video of her making this online. She said she doesn't add salt until she uses it because it won't be appropriate for every use.

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Best stock ever! I deglazed the chicken pan with water and scraped up all the brown bits. The veg roasting was new to me - brilliant! Left the onion & carrot peels on for a deeper color and flavor, and deglazed that pot too. I also added about a dozen black peppercorns. Skimmed scum with a slotted spoon. I never salt or add water; but freeze well reduced stock in small baggies and add water & seasonings if needed when thawed.

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so easy and great for all recepies...:

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Excellent, however, I wish Anne would share what she does with the chicken. I know she wouldn't toss it out.

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Ok I am almost sixty years old and have been making chicken stock for the last 35 of those....never ever did I think to roast the chicken and veggies first! Brilliant idea and a good use for all the left over chicken bones and bits from purchased roasted chicken. I always love to learn new cooking tips from this remarkable chef.

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I had never made stock before but I really wanted to find out how much of a difference homemade stock makes so I naturally sought out Chef Anne's advise. Wow - while it took a lot of time (mostly non work time, I cannot be more thrilled with the results. Even with out salt, the final product looked and tasted wonderful and the house smelled great! So that's what stock really looks like! I have purchaced my last box of stock - EVER!

I used about a bit under 3 pounds of legs and thighs, and +1 each for the celery, carrots, and garlic, but still shot for the 6 quart yeild.

The gray scum Anne mentioned never materialized. This may be because I used "smart chicken" (no hormones or antibiotics which is very firm and lean.

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The recipe doesn't say how much water to put in the pot with the vegetables!

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(OH! Now I see: "Yeild: 6 qts."

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Stock should be basic, and this was easy enough that I could roast the chicken and sweat the vegetables while i seared the lamb from another of her recipe.

The finished product tasted great as is, and I can't wait to use it in recipes. I had trouble removing the gray scum that forms at the top with the top of the chickens and herbs getting in the way, so I'd recommend adding more water than what's needed to just cover the chicken.

I put the stock in three tall ziplock containers, added some water to them though I know many like to do the opposite and reduce it, and put two of them in the freezer as the last time I made stock most of it went bad before I had a chance to use it.