Basic Chicken Stock

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This is the easiest and best stock I have ever made! Love it!

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very good - very easy. I love Anne. Great addition to the show.

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Cook it and then comment genius

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Don't throw the chicken out, use it for soup, chicken pot pie, or what ever you use chicken in, don't ever throw good food out. I have used the chicken wing tips to make stock, after we have chicken wings, I keep some pearl onions around all the time, just add one or two to your chicken wing tip stock, garlic, celery, green pepper, carrot, tomato, parsley, and whatever herbs you want to use and you have chicken stock.
I also make vegetable stock, ham, steak bones, beef, and steak bones, stock, just add whatever you want to make your stock.
You can make stock almost every day with almost any and all of the above, and more, just use what you like and of course salt but taste test as not to put to much in your stock, you can always add more later when you use it.

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The aroma while cooking was out of this world. I did this stock for a person that is on a low salt diet and no addional seasoning is necessary. Salt is not needed.

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This is my first time making chicken stock and it made the chicken pot pie I made taste awesome. I've always used boxed broth but I always knew that homemade would be better. To answer some of the questions people asked, it is enough chicken and you add salt when you are making your dish. I made chicken pot pie a week after making the broth. So I made the broth, froze it and when I used the stock, I added salt then. It made 7 cups of broth in total. It also made my house smell fabulous all day - even hours after I cleaned up, it still had a wonderful aroma going throughout my house.

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I haven't made this, but it's a very small amt of chicken for 6 QUARTS of stock. I can't imagine it would have a lot of flavor. I generally use a pound of meat/bones for each quart of stock.

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and other useful tips! I make my own stock and picked up some useful tips from this demo. I think this was the show that reminded me of how to properly dice an onion. I don't do it everyday and thus when faced with proper execution, i end up flipping the thing this way and that trying to dredge up the tecnique. Anne's demo stuck! Thank You!

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When do you add the salt?