Reviewed: Sep. 16, 2007

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!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 5, 2007

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.

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joesgirljeri

Cooking Level: Expert

Living In: Pleasant Grove, Utah, USA

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Reviewed: Apr. 27, 2007

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.

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MARYLAUREN

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Reviewed: Mar. 9, 2007

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!

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1 user found this review helpful

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Carley

Cooking Level: Expert

Home Town: Layton, Utah, USA

Living In: Hooper, Utah, USA

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Reviewed: Jan. 31, 2007

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

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23 users found this review helpful

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

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.

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ROBINANNE2

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Reviewed: Oct. 14, 2006

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

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4 users found this review helpful

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Garrett

Cooking Level: Professional

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Reviewed: Aug. 18, 2006

Very good and easy, I like to have stock stored in the freezer so I doubled the water and simmered for 2 hours.

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5 users found this review helpful

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hulaHeather

Cooking Level: Intermediate

Living In: Mililani, Hawaii, USA

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Reviewed: Apr. 12, 2006

This recipe was excellent and so easy! I took another reviewer's advice and added a turnip, parsley stalks, and some pepper. Who knew making your own stock was so easy? As an added bonus, your whole house smells wonderful while its cooking. I cooked it for 2 hours.

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Shelley D.

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2006

Great recipe, very simple. It smelled and tasted wonderful. I used it in a chicken noodle soup recipe and the two combined, definitely one of the best chicken noodle soups I've had.

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JADISENE

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Reviewed: Jan. 4, 2006

This was so good, I almost ate it without adding the noodles! My 9-year old called it "the best broth ever." I added a bay leaf and some freshly ground black pepper.

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32 users found this review helpful

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JOANIEKR

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Reviewed: Sep. 28, 2005

Excellent flavor. I added 1 bay leaf, parsley stalk, and a peppercorn. Simmered for 2hrs. Will use again!

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wildflower

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Reviewed: Sep. 27, 2005

Good! My first attempt making homemade soup and it turned out nice. I added a bay leaf like someone suggested, and an extra clove. It smelled wonderful while it was cooking!! I will be making this often. Thank you!

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RAEANNMARI

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Reviewed: Mar. 1, 2005

Thanks logan, this is a good and easy recipe.

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WICKEYNOVA

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Reviewed: Jan. 25, 2005

It's tasty (not watery/bland) and easy...didn't try the egg trick. Thanks for sharing.

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JAVAJAN

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Reviewed: Jan. 9, 2005

This was the best Chicken Stock recipe that I have ever used! Absolutely, delicious!

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JTC1988

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Reviewed: Oct. 13, 2004

WOW!!! I've been making stock for about a year, but never knew about this clarifying technique with the egg white and cold water!!! It works beautifully!!! The best stock I've ever made!!! Thank you very much!!!!

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17 users found this review helpful

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SFVGUY

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Reviewed: Sep. 24, 2004

This recipe was delicious. I made a delicious chicken tortellini soup for my family and it was a hit. Thank you!

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4 users found this review helpful

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DSANTILLI

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Reviewed: Nov. 28, 2003

Great stock and simple to make. The only revisions I made were to add whole 3 color peppercorns and a touch of onion salt.

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Reviewer:

George R.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2003

works like a charm.

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KABOOMPRODIGY5

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Basic Chicken Stock

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