Reviewed: Oct. 24, 2005

Awesome! Very easy! I have always been chicken stock-phobic and this turned out wonderful. I used fresh thyme and parsley instead of the dried basil. I will make this again and again! Thanks for a great recipe!

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noahandsarahsmom

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

Living In: Chelmsford, Massachusetts, USA

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Reviewed: Sep. 30, 2005

Fantastic recipe!!!

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Monaco

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Reviewed: Mar. 28, 2005

love the idea of making stock in a slow cooker. i never thought i'd make my own stock until i stumpled upon this recipe. this is a great fuss-free recipe. i cooked it overnight for 10 hours and i ended up with a clear rich stock. i omitted the basil and instead used thyme, parsley, bay leaves, peppercorns and a pinch of nutmeg. i added some salt at the end to taste. after i strained it i left it in the fridge to cool and scooped off the fat on top. will definitely make again.

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UNPLAINJANE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 9, 2005

micki thanks for the great recipe! this is the best way to make chicken broth!!! no skimming:-) i have made it about three/four times. i played around with using different cuts of chicken and i feel chicken thighs and wings work the best. the dark meat held up to the long cooking time. i don't like dried basil, instead i used a bit of fresh thyme, one bay leaf, one tsp of black peppercorns (don't use gourmet blend - way to peppery). fyi - the last batch of broth i made, i deboned the chicken after 4 hours. i put the bones back in for the last 4 hours and the broth came out more rich and thick.

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MRSW00DY

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: Grand Haven, Michigan, USA

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Reviewed: Nov. 29, 2004

I want to give this a good review but my broth came out wierd tasting. I really like the ease of the slow cooker. I took some others advice and added fresh herbs and peppercorns..I think I will do it plain next time. Hopefully, I'll get better results.

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BajaValle

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2004

Micki, thanks. I'm new to crock pot cooking. This is such a grand idea because I so much prefer home made stock to canned or ugh cubes. I left out basil, didn't peel onion. Peel gives a little darker color. I put broth in refrig., discarded fat, then put into ice cube tray, froze then placed cubes into freezer bag. Have easy home made on demand. Much easier than old way!

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MAYBETHEBEST

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Reviewed: Oct. 11, 2004

Good base recipe. Instead of dried basil, I used fresh herbs from the garden...handfuls of rosemary, basil, marjoram, and sage. Very nicely scented & flavored. Good way to get both your stock & chicken at once. The chicken was very tender. I used a whole fryer & cut it up.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Sep. 13, 2004

I've used this many times. Very simple broth to use for a great soup base. I use this ALWAYS to make my Matza Ball soup

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MICHELD

Cooking Level: Beginning

Home Town: Melrose, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Apr. 8, 2004

This was really easy. My chicken pieces tasted like basil afterward. I cut them up and will use them in soup.

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KHUMBA

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Reviewed: Mar. 5, 2004

Couldn't be easier. I used 6 thighs. Added some garlic powder and pepper. Cooked overnight on low for 9 hours. Made wonderful chicken soup with the chicken and broth.

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BIANCA4325

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Mar. 3, 2004

Wonderful and easy. I cooked this overnight. In the morning I strained the broth through a collander lined with a paper towel. I then deboned the chicken (what was left of the bones...it basically just fell off). I added poultry seasoning to the recipe. I am using the broth to make a chicken soup since we are under the weather. Remember when using homemade chicken broth to add salt to soup recipes as they usually call for canned broth which is usually already salted.

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IAMHEATHER

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Reviewed: Dec. 21, 2003

I thought this was just ok. Way too much basil. Nice to make it in the slow cooker and forget about it, but not as convenient as just opening a can!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 11, 2003

I actually made this over the stove. To make a dark and richer broth, I used chicken wings and braised them in the pan first, then I added everything in and let it simmer for about 2 hrs. I also threw in cilantro and a few bay leaves. Used the stock to make chicken noodle soup.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2003

I love this EASY recipe. No watching the stove, everything in the crock pot. I cooked it overnight. I used chicken thighs and because my herb garden is still thriving I added whole sprigs of parsley, tyme and basil. Then some dried chicken seasoning, salt and pepper and Dean and DeLuca's fine herbs. I remove chicken with slotted spoon and strain the broth thru a fine strainer. Then use or freeze. Thanks for the easy and delicious recipe.

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Debsdolls

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Reviewed: Sep. 24, 2003

This was good after I added peppercorns, garlic & chicken boullion. I LOVED the ease of the crockpot, but it was a little on the bland side. I used a left over oven roaster with wings & some breast meat and added 3 legs so maybe that was why. After I spruced it up a bit it was very good. Thanks Micki.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Mar. 20, 2003

Very delicious and easy to make. I used this recipe with the leftover bones from the Thanksgiving Turkey which had very little meat on them and it was still very flavorful broth. This is an excellent use for the crock pot. This will be made again and again. My husband enjoyed it too.

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Ina O

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Reviewed: Feb. 23, 2003

Very good. The meat fell right off the bones.

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ZOEYBABY

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Reviewed: Jan. 26, 2003

a wonderful idea to have a meal and make chicke broth at the same time

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Kirsty Brook

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Reviewed: Nov. 7, 2002

I made many batches of this wonderful broth when the recipe was posted. I filled 1/2 gallon size freezer bags with the strained broth and put them in the freezer. This fall, I have already made two WONDERFUL home-made 'chicken noodle' and 'chicken, vegtable and rice' soups in the crock pot, with this broth as my base. I can't wait to make more for the freezer and upcoming winter months!!

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MOM2SIXGREATKIDS

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2002

I thought that this had too much basil. I added 2 chicken boullion cubes because i did not have chicken broth to enhance the flavor. I used baby carrots instead of regular carrots. I strained the broth and then added the carrots back to it then added some extra wide noodles to make a chicken noodle soup. I shredded some of the chicken in the soup and then the rest of the chicken(that was literally falling off the bone) I made a chicken salad with. I think next time i will only add 1/2 tbsp basil and maybe more salt and pepper. So i will make again just not as much basil and more of other seaonings. I served this soup with Grilled cheese and tomatoe sandwiches. A good dinner for a cold night. And easy too.

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