Chicken Stock

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This recipe is great--a Barefoot Contessa standard. There are so many chicken stock recipes out there that could be "iffy" as far as flavor goes, but this one is basic and delicious. Ina Garten's food is so my style--and she's been making recipes like this stock for decades. THE ONLY PROBLEM I have is lack of access to a HUGE pot that can hold three whole chickens like Ina's can. So I just cut everything to 1/3 (except I use 2 celery stalks, as it calls for 4, because you can't go wrong with more celery!, and it comes out great!

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I made this stock and then used it for Thanksgiving. It made everything taste fantastic. It is so much better tasting then using canned or boxed stock and much better for you without all those preservatives. I used it in my stuffing and gravy and the flavor came out so much better than last year. Will be keeping this in my freezer from now on and am not going to buy store brands if at all possible.

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This is my go-to chicken stock recipe. I do take one of the chickens out after about an hour and strip the meat off of it to use in chicken salad, etc. I put all the bones back in and it still turns out great. I can't seem to keep it in the house!

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I made this stock, and the soup for my sister who was not feeling well. The stock was easy and PERFECT. GREAT RECIPE!