Chicken Stock
Show: Food 911
Episode: Soups on!
Rate This RecipeRead users' reviews (15)
- Recipe categories: Meat, Chicken, Poultry, Turnip, Carrot, Celery, Vegetables,
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Total Reviews: 15
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By sandraelaine1975
houston tx
on May 14, 2013
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I never knew how good homemade chicken stock was until I decided to make my own because that is what the recipe called for, WOW!!! I will never ever look at packaged chicken stock the same. Don't get me wrong I will use if need be but If I have the time to make this I will!
By tenerlin1_7495665
tularosa, NM
on July 04, 2010
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If you want truly great flavor, splurge on the free range chicken - local health food stores generally store them frozen - because this makes a ton of difference in the flavor. You might never go back to birds from the grocery! I follow Tyler's method, but after removing a great deal of edible meat from the cooked bones, I add the rest of the chicken back to the broth and simmer another 3 or 4 hours. Then strain it all and enjoy the depth of flavor!
By gardenbug8_9267980
Santa Barbara, CA
on December 25, 2007
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It was my first time making chicken stock, and it was very simple and had great taste.
The chicken fell off the bones and had great flavor.
Made a few dinners from the chicken and stock and 2 of the soups featured with this recipe.
By allenk40
Springfield, MO
on December 06, 2007
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Never fails. The chicken potpie from this stock is delicious, full of flavor.
By AZ Cristi
Phoenix, Arizona
on May 20, 2007
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Take Tyler's advise and do NOT omit the turnip -- I think it's the secret ingredient.
By ejbrinda_6747769
Wichita, KS
on March 15, 2007
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This is a very easy recipe. I am not a very good cook and it didn't take any time at all and was wonderful. I then went on to make the chicken noodle soup with it and I can't get enough of it. I am not big on soup but I love this.
By diana-cary_6738281
Milton, FL
on November 25, 2006
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Easy to make. I also added some leeks. Great stock.
By Chef Mariposa Taina
Lutherville, MD...
on March 28, 2006
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I am from Puerto Rico and my grandmother always made Asopao (A chicken and Rice Soup traditional in Puerto Rico with fresh made chicken stock. Unfortunately, she died before I could get the recipe. This stock provides the perfect base to that down home meal for me. Of course, I have already made my own caribbean modifications, however, I found this recipe for stock to be easy and super flavorful! The best! Thanks Tyler!
By thewilcoxs1
Olathe, KS
on October 10, 2005
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Didn't quite make 2 quarts. But very good stock recipe.
By mtyink_2071940
glendale, CA
on April 26, 2005
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I usually cook a whole chicken once a week. This recipe kills 2 birds with one stone. You end up with 100% natural chicken stock and you're half way to making an excellent soup with the shredded chicken. There's enough leftover for another soup at a another time in the future. By the way, have you ever looked at the MSG, salt and other additives some canned chicken stock makers add to thier stock? That's an important point not mentioned in the show. I'll take this recipe anyday. I also thought this chicken was easier to make than Alton Brown's chicken stock recipe w/o compromising flavor.