Chicken Stock

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For years, I have been known for my chicken corn soup. I made it for coworkers with colds and even sent my son off to college with mason jars which he kept under lock and key in his dorm room . But my new daughter-in-law has developed an equal affinity for this soup and wondered why it's soooooo good to which my son responded, "I don't know - not like she makes her own stock or anything." Should have seen his face when I told them oh yes I do - just thank Ina Garten. My freezer is stocked with this staple all the time and no chicken carcass goes unused. Best stock EVER and the house smells just wonderful when it's simmering!

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One thing to do is to just use the bones of a rotisserie chicken (once you have eaten the chicken instead of a whole chicken. I have done this many times and the broth is amazing. I also add a cinnamon stick, bay leaves, and cardamon and the taste is just fabulous. Try it!

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Excellent recipe with one caveat. Ina recommends a 16 qt.to 20qt. stockpot. The 16qt is too small. I found this out after trying the recipe in a 16qt pot.

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I love this recipe and the fact that I can get every last bit of goodness from the chicken. I keep a bag for bones in the freezer to use for stock. And when I make Ina's chicken noodle soup (delicious! I buy a whole cut-up chicken and bake the breasts for the soup and save the rest for stock.
This last time, my stock came out gelantinous, which I learned was a good thing, so don't worry!
This stock is so easy and makes all the difference in your recipes.

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This is my second time making this same stock, I thought it was delicious. I use less chicken than she calls for in the recipe and it turns out great. I use this chicken stock for almost everything I make and have gotten so many compliments on the dishes I have used it in. It smells GREAT when cooking as well.

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Delicious

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By far, the best chicken stock I've every made. Wonderful to cook with.

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This is really, REALLY good stock. You will need a ridiculously big pot to make this portion though. I have a 20 qt stock pot and I can only fit 2/3 the portions in it. I also find it takes much more water to cover the chickens completely. Furthermore, even at a mild simmer it reduces so much that the extra water is necessary. I say cover the chicken - however much water that takes - and simmer with a lid so the moisture goes back in. My only complaint is that it's expensive to use whole chickens especially if you discard the meat. After an hour I remove the chickens and butcher them. I reserve the breasts and put the rest of the meat and carcass back in the stock. I chop the bones, drizzle with olive oil, and roast at around 400 for 15 minutes or so, until brown, then add them back to the stock. I've made this several times, but next time I'm going to try Anne Burrels recipe as it is much less expensive. I suspect I'll end up using a combination in the future.

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After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chicken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it simmer for 9 hours. I reduced it and ended up with about 6 cups. I used my strainer and I squeezed the solids through cheesecloth, releasing even more flavor. Only the bones went in the trash, not the chicken and veggies! I have a measuring cup with a handle that operates a rubber release hole at the bottom. After letting it sit for a while, I can easily separate the fat from the stock. Then I put it through my measuring cup separator one more time. My dogs enjoy the grease leftovers. The apples gave the stock a little sweet zip!

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Made it almost as written ... used as a base for italian wedding soup (recipe from this site as well and the soup was incredible.