Rich Chicken Stock

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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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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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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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perfect!

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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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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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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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this is the best way to do stock period.

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Loved this. The roasting makes it so rich. Didn't yield too much stock, though; next time I'll double or triple the ingredients and the water (I have a huge stockpot. Flay doesn't say whether to cover the stock during the first round of simmering, so I covered it almost completely, leaving just a crack for steam to escape, maybe that's why I had so little (didn't see the episode. I thought the 1/4 cup peppercorns a bit excessive and cut to 1/8, still pretty strong, but the richness balances it out. Nice, nice stock. Lots of people mention putting it in ice cube trays, which is a great idea unless you're a dolt like me and don't empty the cubes into a bag once they've frozen!

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The best chicken stock ever. I got lucky at the store as the celery and carrots were on sale. I noticed a 2 1/2 pound package of chicken backs reduced down to 58 cents and grabbed them. I only paid about $3 for the raw ingredients, including the chicken. That's much cheaper than store bought stock, and much more tasty as well. I froze the stock in ice cube trays for future use in chicken stroganoff, and for cooking rice, and of course chicken soup.