Basic Chicken Stock

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Anne,you & your recipes are always AWESOME! Everytime I make stock it tastes like dishwater. I now make stock like a superstah! I roasted my chicken longer to get them ultrabrown & crisp. I bought chicken parts on sale and threw away the meat after I strained it all. I think the chicken meat loses its flavor. And yes, I use whatever root vegetables I have in the house and it always tastes like, yes, I am a superstah!

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This was my first time making chicken stock and it was both easy and delicious! Thank you Chef Anne for giving me permission to throw the chicken we use in the trash! I only eat chicken breast so I have avoided make stock before, but now I know I can buy a 2 lb bag of chicken parts and make the stock!

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This stock is so simple yet delicious, vs some of the recipes that make you spend a fortune on an array of vegetables that just get thrown out in the end. I love Anne but I have to giggle at her analogy on this episode for the sweating vegetables, "Think about what you do when you sweat, you get hot, you let off water, and then you start to smell, just like the vegetables in the stock," not really a vision you want when you're cooking however true it is. Had to share this just thought it was so funny. Anyway, give this stock a try its delicious.

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This is my new chicken stock! I made it to go with the risotto from the same episode, and we were in heaven!

Anne is my new best friend, next to Alton, of course ;

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One word of caution. Our EVOO on the chicken smoked very badly in the oven at 425. We normally roast at 375 or 400 so that had never happened before. Smoking point of EVOO is 405. Next time we make this I'll leave the skin on the chicken to roast (instead of using olive oil and then remove the skin before adding the chicken to the veggies. Otherwise, excellent.

And discard chicken must mean make a sandwich, right?

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It says to "fill the pot with water". So add everything in the pot & then whatever room is left fill it up! : (just leave a little room so when it is boiling you don't make a mess making stock really is easy and quite hard to mess up I promise! : ps- i NEVER "discard" my chicken after that! It's so tender and amazing that I use it in dinner/lunch the rest of the week.

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Typically i don't comment if i haven't made something but i'm curious as to how much water i should add. Anne's stock recipe looks great and i'm excited to try it. If someone could comment back i would really appreciate it.

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I've made stock for years, and you can teach an old dog new tricks. I never sauteed my veggies for stock before. I'd just add the chicken, veggies to a pot of water. Sautee really adds more flavor! Thanks, Chef Anne!! Here my time-saving trick. I just use a no-salt rotissierre chicken. To quote Rachel, "Yum-O!"

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I have been making this recipe for the last couple of hours. I just tasted it and I have never tasted chicken stock that was soooo good.

It must be the roasting of the chicken first. I took a french cooking class once and was taught to save all leftover vegtables like the stems of mushrooms or the end cuts of asparagus,etc, and put them into a freezer bag and freeze them and then add to all stock recipes.

I can't imagine the chicken would have much flavor after cooking for hours, but I thought I might puree some of it, for extra flavoring in chicken gravy. If that works I will you all know.

Remember to roast your chicken first! That really brings out a deeper chicken flavor. I always reduce my stock before freezing. Saves room in the freezer and is easy to reconstitute when cooking.

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I love this women, she makes cooking fun. I was in love with Alton but now I love them both.