Reviewed: Apr. 9, 2007

I absolutely LOVED this! I doubled the recipe and used a whole cut up chicken. I added a little...three cloves garlic cut in half, and I used Basil, Rosemary and Thyme. This was just perfect and I will use this probably the rest of my life... oh and thanks to the person who suggested using a strainer with a paper towel instead of cheesecloth...it worked fantastic!

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Lyndsey

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Oxford, Mississippi, USA

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Reviewed: Apr. 8, 2007

I used a 4 pound chicken that had already been cooked in the oven for hours, and picked over for dinner. There was still a lot of meat left on the bones. I put it all in the crock pot, but shyed away from the basil as I'm not a fan and there were many comments on the weird flavor it gave. I ended up wishing I'd replaced it with something else, but I'm not sure what. I added approximately 10 cups of water. I strained the broth through a mesh strainer lined with paper towels (AFTER the picture, darn!) and ended up with 3 1/2 pints of broth. The crock pot method was excellent and so easy, I will use this method again.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Apr. 7, 2007

I am giving this 5 stars because it's a great method! I'm also sure the broth would be good without any changes as well. I made this using a leftover rotisserie chicken carcass I got from a supermarket. There was still a lot of meat on the bones (and seasoning from the rotisserie). I did 8 cups of water, only 1 tsp of basil (due to other seasoning), and added garlic, some peppercorns and fresh parsley. I also included some of the celery leaves. I strained it by using a strainer lined with white paper towels. It ended up giving me a little over 4 cups of broth (I probably should have pressed the veggies to get more broth.)

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 20, 2007

I gave it 4 stars only because I made some changes. I used chicken thighs, a quartered onion, 3 carrots and celery ribs cut in half, and during last 2 hours of cooking added a bay leaf, 8-9 peppercorns, 1/2 clove of garlic, handfull or fresh parsley, about a tablespoon of poultry seasoning. Drained and will use the chicken tonight with pasta dish. Much easier way to make broth, you don't have to worry about it boiling and the chicken scum absorbing itself into the broth. After reading other reviews I didn't add basil, not sure why it is needed unless you want to make something with basil flavor broth ;) Thanks!!!!

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stacey2018

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Reviewed: Mar. 20, 2007

I also used a chicken carcass to make this (I do this all the time now after making a roasted chicken) I followed the other reviewer and freeze it in 1 and 3/4 cup packets. This smells so good and the broth is so much better than the canned stuff...thanks

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Dec. 10, 2006

So easy and simple. The only way to make turkey or chicken broth for me. Thanks for sharing

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NADINEMC

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Reviewed: Dec. 2, 2006

I used about 4 lbs. of chicken backs instead of meaty pieces. I didn't use the carrots because I think they make the broth too sweet tasting. I froze the broth in 1 3/4 cup servings=i can chicken broth. Very good. I will make again.

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VBAK

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Reviewed: Nov. 15, 2006

Good!~

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angela02830

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Reviewed: Oct. 20, 2006

This is so much tastier than the chicken bouillon + water soup I've been making before! I always thought making homemade stock was too involved, but this is very simple. I used the bones from a rotisserie chicken and added a bay leaf and few peppercorns. I didn't even bother chopping up the veggies too much. I cut them in half and just tossed them in. For the soup, I discarded all the old veggies and put in new ones because the old ones were zapped of flavor.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Sep. 29, 2006

Wonderful! I didn't have basil, so I just used Italian Spice blend and about 7-8 whole peppercorns. It was delightful! I cut the veggies up the night before and threw everything in the slow cooker before I left for work. When we walked through the door in the evening, my 2 year old said, "Mmmm...Mommy, it smells yummy!" I will definitely use this over and over. Thanks!!

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china75

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 29, 2006

This turned out very well for me. The only changes I made to the basic recipe were adding in a few additional Italian spices, such as rosemary, marjoram and thyme in addition to the basil. Also, I used only the leftover carcass of a chicken I had brined and roasted the day before. The result was very flavorful, and I can’t wait to use it in my next dish. I love how incredibly convenient and easy this recipe is – I also did the overnight method. This is a keeper!

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Cali

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Sep. 10, 2006

very good but doesn't make a lot

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AWINOVICH

Cooking Level: Intermediate

Home Town: Forest Hill, Maryland, USA

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Reviewed: Aug. 13, 2006

This recipe has become my staple for broth. I like to freeze it in portions of 1&3/4cups(equivalent to one can). The chicken is perfect to use right away in a soup.

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BrianneS

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 29, 2006

Great way to reduce sodium for soups, stews etc. This is the second chicken broth recipe that I found on this site and they are both great. Thanks for the alternative to store bought which is very high in sodium and fat. These also freeze well.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 23, 2006

I used a chicken carcass for this and it was great! After straining, I left it in the fridge so I could skim the fat off when cooled and then poured it into freezer containers. It isn't the same golden colour as the bought stuff, but it tastes so much better. How nice to have fresh chicken stock on hand at all times instead of buying it! I'm going to give this a try with beef bones as well.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 10, 2006

I have made this recipe a few times now and have followed suggestions regarding spices to add by other reviewers. The broth turned out wonderful each time though the first couple of times I only made soups with it. I liked the original version best for making other recipes with the chicken, except that I substituted dried parlsey for basil. After cooking it all day, I strained the vegetables and left the broth with the chicken in it in the refrigerator overnight. The next day, I skimmed the fat, cut up the meat and strained the broth through a sieve lined with a paper towel. Half of the broth will be used with some of the chicken in soup and I froze the other half to make the Oriental Shrimp Noodle soup, also on this site. I also made Angel's Chunky Chicken Salad and chicken burritos using Salsa Chicken Burrito filling, both recipes on this site, and both yummy. Four different meals from one recipe gives me a little variety, as I'm cooking for two. Thank you for sharing.

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Barb1970

Cooking Level: Intermediate

Home Town: Hannover, Niedersachsen, Germany

Living In: Orland Park, Illinois, USA

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Reviewed: Jan. 20, 2006

By far the easiest and tastiest way to make soup broth. Especially easy after a big dinner, just throw a carcass into the crockpot, add vegetables & water and forget it until morning.

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Linda

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 14, 2006

This was so easy to make. I used the broth as the base for a vegetable soup and my husband said it was the best soup he ever tasted.

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Jenni

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Reviewed: Dec. 30, 2005

This couldn't get any easier; just throw it in there and forget about it. The only modifications I made were omitting the basil and adding dried thyme instead. I also added some chicken soup base (powdered boullion) and of course, salt/fresh cracked pepper. Wonderful flavor and clear broth. Great suggestion from another reviewer to strain in collander lined with papertowel instead of a cheesecloth. I didn't even bother to peel the onions, nor cut the carrots and celery; just broke them in half and threw them in.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 4, 2005

Good recipe. I used thighs, and didn't bother skinning them. After cooking all day, I let it sit in the fridge overnight and skimmed off the large amount of fat on top. I used some in Vegetable Couscous from this site, and froze the rest in 1-cup portions to use in recipes. It has a nice deep, rich flavor and made the couscous taste wonderful. I have done this before with a chicken or turkey carcass. I added a bit of salt (not too much though, I hate how salty store-bought broths are, even the "reduced-sodium" varieties...) Will make again!

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