Reviewed: Nov. 11, 2009

very good chicken stock with not much work.

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Tina38

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

I followed JCL's suggestions which included using a leftover chicken carcass/pan juices, adding 4 cloves of garlic and 2 bay leaves, and skipping the basil. I also added 1 t of salt and used 8 C of water. I like that this way lets you use every bit of the chicken. The carcass I had was leftover from the Roast Sticky Rotisserie Chicken recipe on this site (try it, you won't be disappointed). I threw everything in the slow cooker, cooked overnight on low, strained and refrigerated the next morning, then skimmed off the fat in the evening. Presto - delicious chicken broth that practically made itself while I was doing other things!

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Oct. 25, 2009

GREAT! Oh wow, I've made chicken noodle soup and chicken and dumplings by using this as a base. Extremely easy and versatile. I know this will be a staple in my repertoire for years to come!

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MsTek

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2009

Delicious! I used a Rosemary Roasted Chicken Carcass, cooked it longer than stated, and it was flavorful & so good! It was too much basil for me, but it floated to the top & I was able to skim it out. Thanks for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

I bake the chicken peices, then refrigerate at least a few hours. I like to use breasts or thighs. Then I wash and de-fat the bones as much as i can. Then it goes into the crock for a while in some sort of cooking bag with holes, or small metal collander, along with the bigger thing like carrot, onion and other veggie trash bits. I season as I like and just lift out the container when I'm done cooking. Much easier than chasing bones with a slotted spoon.

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Toriam

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Reviewed: Jul. 13, 2009

it was good i made it earily this morning about 4am i added havled onions, bay leafs, celery, carrots it turned out great.

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Amanda

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Apr. 14, 2009

This is by far the best recipe for chicken broth. I added celery with leaves, two fresh sage leaves, 2 bay leaves and 1/4 tsp. dried thyme along with the onion. Did not add carrots because it makes the broth too sweet. Refrigerated until the fat on top hardened and then removed. Oh my, the absolute best.

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karenskitchenOC

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Newport Beach, California, USA

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Reviewed: Mar. 11, 2009

Easy and tastes great in soup.

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Megan

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Reviewed: Feb. 10, 2009

This was great! Added a quartered tomato and some extra seasoning and it came out great. I used it in a African Peanut soup.

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Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Feb. 5, 2009

Easy Easy Easy. I love it. I have made this a few different ways. I tried different herbs (rosemary/thyme) because my family doesn't like basil much. I also found this is a great way to extract every ounce of flavor from a chicken or turkey carcass. This also works well with beef bones. YUM! I take the bones and whatever left over meat there is and roast it. Then, I toss it all in the crock pot with the veggies and seasoning and walk away. The flavor and richness of the stock is much better than a canned or boxed version and less salt! I freeze the rest after I skim the fat. It is such a time saver to pull bags of stock from the freezer to add that "home cooked" deep flavor to a dish.

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SMullins

Cooking Level: Beginning

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Reviewed: Feb. 2, 2009

I make it slightly different: 1) Use leftover carcass, skin and wings from rotisserie chicken (I prefer lemon pepper chicken or even BBQ chicken for this recipe) 2) In addition to 2 celery sticks, 2 carrots and 1 medium yellow onion (quartered), I add 3-4 whole cloves of garlic, 2 bay leaf, and about 1 tbs of Montreal Chicken seasoning. Skip the basil. 3) I cook it on low overnight, skim all the solids in the morning and leave the stock in the fridge for the day. Skim the remaining fat from the top and it's ready to go.

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JCL

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I make this about once a week. Instead of using chicken pieces or a whole chicken (well, sometimes i use a whole chicken) I often use the carcass of my roasted chicken to make the broth. I think it gives it a deeper tone. I tend to add broth to my dry dog food as my dogs are picky eaters. They love it, but I also love it because I can add more veggies if I want... and the taste is wonderful. You can mix up the spices and herbs to go with any dish and the cost is pennies compared to what you buy in the store!! I also often save the cooked carrots from the broth to use in my dishes since they have cooked down so well and taste great with the chicken flavoring. In this economy we do what we need to to cut costs, but this recipe is wonderful in any economy since you control what goes into it. I love it!!! Another note... after I strain the broth I often use a fine strainer to catch any little bits. I don't care for those tiny remants in my broth. I also save the carcass and veggie remains to go into my dog food. Since the bones cook so long they are fairly soft and I don't worry about the dogs choking on them ;-)

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

Love this recipe! Very easy and delicious! After the broth cooled I shredded the chicken meat and boiled up cheese tortellini and added to the broth! What a great, easy and delicious meal! My family loved it! Thank you for sharing!

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JAYNE260

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Reviewed: Dec. 26, 2008

great soup for soup when we were all sick. easy!

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 19, 2008

I admit in the past I've been a sucker for things already prepared (like chicken broth) just to make cooking time faster. But with food prices going up, this is a great recipe because you can buy some real cheap cuts of meat. Then make your own broth and the meat can be used for so many inexpensive dishes. And then you can fill all three aspects of making a dish....cheap, flavorful, and healthy. My husband has a theory that only two of these aspects can be filled in one dish. Most of the time he's right but not with this one.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Dec. 9, 2008

This broth was sooo good! It just cooked in the slow cooker all day and then I pulled the chicken right off of it. We did save the breasts, marinated and cooked them separately. We are still using the broth as we freezed most of it. It is perfect in soups! Thanks for the great recipe!

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lisapetersen

Cooking Level: Intermediate

Home Town: Hutchinson, Kansas, USA

Living In: Mission, Kansas, USA

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Reviewed: Nov. 29, 2008

Nice and easy if you don't want to do it on the stovetop

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 25, 2008

I roasted a chicken for dinner last night, and put all the drippings and the bones of the chicken in the crock pot, along with a whole onion, 4 stalks of celery a handfull of baby carrots and a clove of garlic and some peppercorns and let it stew over night. When I woke up I had a dark, rich, and clear stock, that I poured through a cheese cloth. It turned out fantasticly and tastes SO good. I'm really looking forward to using it with my stuffing for Thanksgiving and gravies and soups. I will use this recipe again and again!

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BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 19, 2008

This is a brilliant idea as it saves the effort of skimming and having to make sure the stock doesn't boil. But the recipe seems to forget a few things - salt, peppercorns, bay leaf, parsley and thyme to name a few. I tripled this recipe as I have the big Kenwood slow cooker and used leftover chicken bones which I keep in the freezer until I have enough to make a batch of stock. Once cooked, I drain and then strain the stock before dividing it into foil containers and freezing for later use.

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Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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Reviewed: Nov. 14, 2008

I followed the recipe using chicken thighs (what I had on hand) and just added more spices; cinnamon, thyme, parsley, bay leaves, nutmeg, rosemary, majoram and sage. I'm not sure if it was the thighs, but the flavor was not there at all when I finally made the soup. I am not giving up on this recipe, I am going to try this with other chicken parts and see what happens. Thank you!

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