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Rich Chicken Stock Recipe

Rich Chicken Stock

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Average Rating:

Total Reviews: 21

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  • on November 25, 2012

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    I have tried to make delicious chicken stodk forever. Right now I am reducing the stock. It is the first time I have made it with Bobby's recipe, but just from the aroma, I can tell you it won't be the last. All other stocks I have made were good, but lacked richness. Not this one. It delivers the richest, full bodied stock ever. Beautiful. I can't wait to serve to my family. All my neighbors can smell the beautiful aroma. Talk about hints for an invitation to dinner! I can see me packaging it up for home made Christmas offerings. LOL.

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  • on November 24, 2012

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    Wonderful, easy. I used Anne Burrell's idea of using thighs & legs as they were on sale. I used Bobby's tip for Thanksgiving by having a big pot of this stock hot on the stove...great! Now I have 2 containers in my freezer ready to go. I'm feeling pretty proud of myself indeed.

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  • on November 28, 2011

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    I didn't have time to do the roasting step and it still was a flavorful broth. Easy to prepare!

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  • on November 26, 2011

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    This was easier than I thought and I'm sure I'll be making it on a regular basis now. Usually my idea of chicken stock is a chicken base cube crumbled into my soup pot, not anymore! I make whole roasted chicken a few times a month and the carcass is perfect for this recipe! The only thing I changed a bit was the salt and pepper. It definitely needs to be salted moe at the very end. I found it to have a lot of depth but it really needed a little more salt to bring out all the flavors.

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  • on September 26, 2011

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    So flavorful and rich! I didn't use chicken bones and such because I didn't have it on hand. So what I did instead is I bought 4 packs of turkey necks and it still came out amazing.

    The roasting part of this recipe is a must. It really condenses the flavor and it makes a rich stock, otherwise it would be a boring broth.

    Because I used turkey necks, I placed the stock in the fridge over night for fat to separate. And boy, did it separate. I removed and dumped the fat, and made an amazing stew with the remaining product, this amazing stock.

    I am so relieved and glad that I can make an amazing stock for a hell of a lot cheaper than what's sold in stores, not to mention, there is no MSG in my stock so that's a HUGE HUGE plus. Cooking with all natural products helps me raise a healthy family, and that's why this recipe shines.

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  • on January 25, 2011

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    perfect!

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  • on January 11, 2011

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    This is so fantastic! It's rich and warm and a great stock to make soup or I love to use it with risotto and polenta.

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  • on January 11, 2011

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    This is so fantastic! It's rich and warm and a great stock to make soup or I love to use it with risotto and polenta.

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  • on December 05, 2010

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    I love Bobby abd his recipes, but I take exception to the "Jewish grandmother" remark. I am one myself. I don't just dump chicken in a pot of water and cook it to death.Maybe some do, but please, don't generalize.

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  • on November 26, 2010

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    this is the best way to do stock period.

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