Chicken Stock

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been making homemade chicken stock for years, especially for the Jewish holidays. Ina Garten's recipe is close to mine. I like using a value pack of chicken wings as well as whole chickens which I cut up a bit to release more flavor. I've also been known to throw in about 3-6 chicken feet from the Japanese grocery store. I always use parsnips and dill. A must is that after draining all solids, put in frige for at least 24 hrs. The fat must be skimmed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved it! Just a few suggestions:
I chopped up the chicken carcasses to release all the flavour of the bones. This also makes it more of a jelly-like viscosity when chilled, which means you can skim the fat off the top and pop it out into a large pot to skim the sediment off the bottom. It smelt and tasted amazing and it ended up being almost as clear as a consommé.

I also disagree about what to do with the left over chicken. I take some of the white meat and shred it up and put it back into the stock and its a delicious chicken soup!

Hope this is helpful. Beautiful Recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is amazing! It smells so good and it makes such a big difference! Now I always have them in my fridge for cooking. I used the chicken afterwards to make salad or sandwich.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This stock was great; I'll never need to buy packaged stock again. Preparation was easy, I used all of the ingredients called for, and loved the flavor.

Ina and I disagree about what to do with the leftover chicken meat. She addressed this question in a recent "Ask Ina" and recommended discarding the meat. She felt that all of the flavor will go into the stock. Needing to find ways to stretch a dollar, I can't in good conscience throw away that volume of meat. Instead, I used the meat in chicken pot pies, and curried chicken salad with great results. Best of all, no guilt.

As an alternative I recommend Becca and Jeremiah's approach below. Use the bones, backs, carcasses etc... reserved from other recipes. These can be stored in the freezer until you have enough to make the stock, then tossed afterwards.

Either way, you'll be glad you tried this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

FYI, Ina made this on her show and used the carcass from only 1 chicken and not 3 whole chickens. Must be a typo or something because I just saw her make it again on her show today!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I absolutely love this stock!!! I am always looking for ways to save money. So instead of buying boneless/skinless chicken breasts for my family, I buy the breasts with the bones in (on sale of course and debone them myself. I then use the breast bones for my chicken stock. This stock has so much flavor and adds a wonderful touch to the recipes I use it in!!! I will never buy another can of chicken stock from the store again!! Thanks Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is without a doubt, the best chicken stock I have ever had! The dill makes it! I make it at least every other month. Thanks Ina!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AWESOME AND TASTY. Do not buy from store anymore

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make it a little bit different every time, but I always have a few quarts in the freezer. It's even delicious in lieu of tea in the afternoon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this several times but instead of wasting whole chickens I look for the packages of the stripped back portions in the poultry section of the grocery and personally omit the parsnips and dill. Making sure to let it simmer down does make a difference in having a dark rich stock and is better than canned chicken broth.