I added some yellow food coloring so it would look as good as it tastes!

Yummy and easy!

very good! to make it a little richer i added a full bunch of parsley, several cloves of garlic, and bouquet garni- perfect ona cold day!- even by itself- but i added mini egg noodles.

I use this recipe often. I make it with a whole chicken instead of parts and use the cooked meat in other recipes. I double the ingredients (omitting the salt) and use enough water to cover the chicken by an inch or so in an 8 quart stockpot. Once cool, I freeze in individual containers. Well worth the effort!

This is fantastic. I combined this recipe with a soup recipe I had (b/c I was too lazy to make stock and THEN soup) and made the following changes: no cloves, salted to taste (with kosher salt), didn't clarify, doubled the recipe, used 5 carrots, 5 big potatoes, 4 bay leaves, a chicken carcass (I removed the legs and breasts for another recipe), 2 wings, 2 breasts, and two parsnips (1 big, 1 small). I added the potatoes (cut in .75-1 inch chunks) after simmering the soup for 1 hour. They were done after 20-30 minutes of simmering. Then I flaked any meat off the bones, returned the meat to the soup, and discarded the bones. This makes a fabulous soup. I'll definitely repeat it and probably try adding egg noodles next time.

I thought this was a great recipe. Next time i may add some garlic and a bay leaf. (Only to enhance... not to make better.) I didn't need to clarify but I did skim the fat off the top once it cooled a bit.

I have never made soup stock before. I really expected this to taste like flavored water, but it is fabulous. I can't believe how good it is. Trust me, if I can make it, anyone can make it.

Wonderful...nothing makes you feel better than cooking good, quality, homemade food! The stock was wonderful for my chicken and noodles. I used chicken legs, and de-boned the meat. Yummy! Thank you!

It is cheaper to buy a low sodium stock than to make this. The instructions to clearify the stock are great, but that is the highest praise I can give it. After it had simmered for an hour it still tasted like salt water, so I let it sinner for 2.5 hours. The stock cooked down, but it wasn't very flavorful. I won't waste my tine with it again.

Perfect, basic chicken stock. It was my first time making chicken stock, and the cloves threw me off. But it tasted great!

This was fantastic! I didn't clarify it. I stuck it in the fridge and after the fat got hard I picked it off and tossed it. I didn't need it to be clear. The flavor was outstanding! I didn't know it could be so easy to make stock/broth. I may never use store bought again!!!

I haven't used this recipe yet (but I couldn't post without a star rating so I gave it a 4 because it's so similar to how I make stock) but when I make chicken stock I strain it using a jelly bag. Gets out the tiny little flecks of herb particles so I get a nice clear stock. It also takes out a lot of the fat.

EXCELLENT

A great basic recipe for stock - we use it all the time after we make the Roasted Vegetable Chicken recipe (listed on this site) (using just the bones and what's left on them). Thanks so much for the recipe!

This was delicious! I had a few pounds of split bone-in breasts that needed to be used and this was exactly what I wanted. I added a clove of garlic and some peppercorns into the mix. When the chicken was cooked through I took it out, pulled the meat off and tossed the bones back in for a little while. The resulting broth is so rich and delicious, it's wonderful! Since I made quite a lot, I'm freezing it in 4-cup increments. Boil some noodles and veggies in it, put the pre-cooked chicken back in and it makes such a yummy soup and it has a "cooked all day" taste, even though you can make it in about 20 minutes.

This is a delicious, natural recipe & the best of the many stock recipes I have tried. I used 4 lbs inexpensive chicken parts & water to cover. Yield was 4 cups excellent stock which I froze. In addition to the veggies mentioned in the recipe, I added a few peeled garlic cloves, fresh parsley sprigs, thyme sprigs, bay leaves, and a few peppercorns.

Great recipe...came in handy when I found I was out of chicken broth & boullion! It was wonderful & the dish I used it in was superb! Thanks!

This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked

This was a very easy recipe. I used a cut up frying chicken from my local meat market. As it was just over 3 pounds I tripled the recipe. This gave me enough rick stock for chicken noodle soup (from this site) and to also freeze multiple 1 cup portions for future use. Wonderful recipe.

Great recipe. Simple and flavorful. I roasted the chicken at 400 deg. just til golden for a deeper color.