Chicken Stock

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Comments & Reviews

• recipe Chicken Stock
  Suzanne Westerly, RI 11-15-2009

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  Simple, Easy, Delicious, and WORTH IT!

  Rated: 5 stars out of 5

  Made this stock for the first time and it is so simple and easy to make. I did buy a huge 22 qt. stock pot at Stop and Shop... for $20 bucks, and you need it for this pot. I bought 3 whole chickens, which were 4 each. After the pot had simmered for an hour, I took each chicken out, and peeled off the breast meat for chicken salad tomorrow. Totally worth it, as I don't eat dark meat. So this made more sense to me than buying necks and backs. I will however, keep left over chicken carcassas moving forward for this recipe. The prep time took all of five minutes, and with in ten the house smelled delicious. The stock does have a "gel" to it when it is cold, and as my Nonni used to say, that is what make it good! I think that comes from the bone marrow. Regardless, it disolves when it is cooked, and it is exaclty as it should be. You can see that Ina's is that way when she uses it on her show. Now...I'm off to eat some soup! Thanks Ina!Read more

• recipe Chicken Stock
  Susan Eden Prairie, MN 10-29-2009

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  WOW!

  Rated: 5 stars out of 5

  I'll never go back to boxed stock. I am finally putting my huge LeCreuset stock pot to good use. I used 2-cup containers... to freeze for convenience sake as it seems most of the recipes I use call for 2 cups or less of stock. This was a fun little project for a cold and rainy fall day. Thanks Ina!Read more

• recipe Chicken Stock
  Pat Tacoma, WA 10-11-2009

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  Well worth the expense!

  Rated: 5 stars out of 5

  I used chicken hindquarters which I found on sale, much cheaper than whole chicken and they worked very welll. Exquisite... broth for sauces and soups!Read more

• recipe Chicken Stock
  Tina Rockford, IL 10-08-2009

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  Outstanding!!!

  Rated: 5 stars out of 5

  What a difference a good stock makes! I used less dill then the recipe calls and used localy grown garlic for the most... incredible chicken stock!!!I Read more

• recipe Chicken Stock
  joanann brandywine, MD 10-03-2009

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  I control the salt

  Rated: 4 stars out of 5

  I scaled this recipe to fit my 12 quart pot. I use one large (6 1/2 pound) chicken. By simmering (as opposed to boiling)... the chicken I got meat that is very usable. Not stirring the pot makes all the difference in the clarity of the stock. I used the Glad cups with the twist on lid and some of the containers I get from Chinese wonton soup. I find that by making my own stock I control the amount of salt and can use this and still comply with dietary restrictions. I will never buy grocery store stocks again!!! I start the stock and then watch a game on TV. Read more

• recipe Chicken Stock
  r southapton, PA 10-03-2009

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  more tips and my $.02

  Rated: 5 stars out of 5

  This stock is excellent. However to be thrifty I use remains of a roasted chicken dinner (oven-stuffer) to make stock. I do... this after dinner put in stck pot with freshly cut up veggies and simply let stock simmer overnite. Great aroma to wake up to -better than coffee lol! Just remember to keep any remaining edible meat aside and refrigerate. For example, breast meat I will hold out and shred next day for chicken noodle soup made with the stock. Also if you can't find parsnips or too expensive, do try turnips (purple white color not golden yellow - brown as these I think are rutabagas). Much cheaper. I use turnips in any soup or chowder where I want a sweeter broth. Amazing in fish chowders!! Just be sure they are farm fresh firm and not dried out or mealy when cut into quarters.Read more