Reviewed: Dec. 30, 2011

I was startled at how good this is! I had boiled the turkey carcass and decided to try using the water to make broth. I will definitely do it again.

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2 users found this review helpful

Reviewer:

Judy M.

Reviewed: Sep. 4, 2011

This was the first I had heard of using an egg to clarify the stock, and it worked BEAUTIFULLY! My stock was already on the stove when I came across this, so I didn't use the same recipe, but I'm giving it 5 stars for revolutionizing the way I handle a homemade chicken noodle soup craving..I was ready to eat it greasy, so thank you!

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6 users found this review helpful

Reviewer:

eo123

Reviewed: Mar. 17, 2011

Awesome broth recipe. I made chicken and rice soup with this and it turned out very well.

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5 users found this review helpful

Reviewer:

Erin Skywalker

Cooking Level: Intermediate

Living In: Sioux City, Iowa, USA

Reviewed: Mar. 13, 2011

Made the stock....but wanted to share my cheap discovery. I usually buy boneless chicken breast...so I don't think to save chicken carcass to make stock. I go to the 99 Ranch Market in Houston(Very nice Asian Market) and buy the chicken carcass. I paid $2.00 for two of them. This is extremely convenient for me since I only make stock about twice a year..and it's not something I plan ahead to do since it's just me. Don't want to overload my freezer with bones I "may" use in the future. Makes for a great stock!

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9 users found this review helpful

Reviewer:

COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

Reviewed: Jan. 23, 2011

haven't made this yet, but I wanted to thank you Logan for sharing your professional knowledge and education. I soak it up when professionals stop by here to teach those of us that are craving such knowledge! Even for something as simple as chicken stock.

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9 users found this review helpful

Reviewer:

andysmommy07

Reviewed: Jan. 16, 2011

10 stars for me...my first pot of homemade stock and it was amazing....I used the carcass from a 7ilb roaster that I made "Sticky Rotis. Chicken" from this site (so there were lots of spices still attached to it. I also omitted the cloves and did not do the egg trick. I did add 3 cloves of garlic which I just smashed and threw in, 2 bay leaves and some dry thyme leaves. Dark, rich and so delicious....made a wonderful chicken soup with this and froze the rest of the stock. Thanks!

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13 users found this review helpful