The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 20, 2009
good, i did use less cloves and added sea salt, fresh sage, basil and thyme, and added a couple cloves of garlic. very good soup base.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 16, 2009
I love the instructions on clarifying! Thank you! I also add bay leaf, nix the cloves and add peppercorns. Also, I used the carcass of a rotisserie chicken from the grocery store that we had for supper the night before. Now I feel proud of myself for being so thrifty :)
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 10, 2009
This turned out amazing!! I used some frozen chicken carcasses, added bayleaf, garlic, and some peppercorns, simmered for several hours...strained...refrigerated....once cooled..skimmed fat...and froze in ice cube trays (4 full cubes = 1/4 cup {approx}) keep in freezer bag ready to use....soooo much better than store bought!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 26, 2009
I made this in the "Basic" form. I did add some salt and pepper to the mix and added 4 cubes of chicken bullion as I added a little extra water. I did use the clarifying method mentioned in the recipe and it worked great! After it cooled down I put the stock in zip lock sandwich bags. (2c per bag and froze them laying flat on a cookie sheet. I then put those in a 1 gal. zip lock to keep them together. I didn't get wild on the spices as I don't know what the stock will always be used for. At least this is the way my old brain works!! 8^)
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA
Living In: Keaau, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 28, 2009
It needed some herbs, but that's why it's a BASIC chicken stock--easy to personalize. :) I added some peppercorns, fresh garlic, parsley, basil, thyme, and oregano. Turned out delicious.
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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 3, 2009
This is a good stock and easy. You might want to try throwing all the chicken and veggies in the stock pot and cooking until juices are released from the chicken THEN adding the amount of water you'll need and simmering for a few hours. The broth turns out rich and delicious.
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Cooking Level: Beginning

Home Town: Fresno, California, USA
Living In: Agawam, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 20, 2009
I was just going to use this for the broth but the veggies tasted so good I had to make a soup! I used a chicken carcass, didnt have any cloves but thew in some peppercorn. Cooked for 3 hours. Will never throw out the chicken bones again. This was great and so easy!
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Cooking Level: Intermediate

Home Town: Fallbrook, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 11, 2009
I like this recipe and method very much!
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 30, 2009
I tripled the recipe and instead of cloves, I used 9 garlic cloves, basically a whole bulb of garlic. I added 9 peppercorns, 2 bay leaves and a bunch of fresh parsley including the stems and doubled the salt. Wow, this was so clever and easy to make. While I was making this I baked some fresh Sweet Potatoes. MMMM *** I will use this recipe all the time*** UPDATE: I used this stock in Mama Mandola's Spicy Chicken Soup that had called for water and wow it made the soup 100% better, (I also added Chili Powder, red pepper flakes and other spices to that recipe)! Again, thank you for posting this easy and yummy stock recipe!
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: May 17, 2009
I made this stock to flavor my rice so I didn't add much meat, mostly vegetables. I also added 1/2 tsp. of herbs. I skipped the egg step and just put it through a strainer. Good!
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: May 1, 2009
Great recipe. Added 2 lemon leaves (from my tree- or you could use some zest) 2 tsp dried thyme and 1 tsp celery salt.
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Cooking Level: Expert

Living In: Port Dover, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 22, 2009
Excellent basic stock recipe. I make sure that all fat/skin is removed from the chicken before I put it in the pot, and I usually use a whole fryer.
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Cooking Level: Expert

Living In: Middle River, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 14, 2009
I stopped making stock years ago because I could never get it clear enough! The egg shell/white step works GREAT and the recipe would get a 5 star for that alone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 13, 2009
I knew I wanted to make stock, but I had no idea what to do. This was a great starter recipe. I only used 1/2 an onion (skin on), added 2 cloves of garlic, and omitted the cloves. I simmered for 1 hour uncovered, 2 hours covered. I cooled and refrigerated, skimmed the fat off and repeated. I did this 3 times until there was almost no trace of visible fat. It came out very nicely. I didn't use the egg method, as I really didn't need clear broth, but that's good to know. Thanks :)
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 30, 2008
This turned out great and was so easy to do. I used the stock later for a Italian wedding style soup and it was so amazingly good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 27, 2008
Delicious! Much better than store bought.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 24, 2008
an absolute must when making homemade chicken soup!
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 1, 2008
Excellent! I had never made my own stock before, but there was too much meat on my leftover Thanksgiving turkey bones to just throw it away. I finally used my stock pot for something besides bobbing for apples, and the stock was so delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 30, 2008
Worked really well for Turkey gravy and we didn't miss the cloves or egg.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 14, 2008
my house smells like heaven :)I added some more spices(our taste)and some lemon slices----this is the day after thanksgiving so i am using a turkey carcass---wonderful broth ty
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Home Town: Edmonton, Alberta, Canada
Living In: Armstrong, British Columbia, Canada

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