Recipe by Margaret Price
"Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again."
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carrots, cut into 2 inch pieces
grated fresh ginger
salt to taste
Best chicken stock we have ever made! The smell of your chicken in the winter time is amazing. We put them in muffin pan's and freeze them. When they are frozen we pop them out and put them in a ziplock bag. They will stay fresh for 6 months and you can easily add them to other recipes.
This sounds like an excellent base for homemade chicken soup when someone has a cold or is feeling under the wather.
I have been searching for the perfect chicken stock recipe for years. I've tried everything from cookbooks to my mother-in-laws recipe to ones that I have found on this site. Until now every one of them has just been okay.
But this recipe is perfect! I love it! The idea to take the chicken out after an hour and then continue simmering just the bones and skin is brilliant, yet so simple. I can't believe I didn't think of it. The chicken is so tender cooked this way!
And the stock? Well, I can tell you that I'm done searching for recipes. This is THE one! I will never make another one again.
Thank you so much for the wonderful recipe!
i really enjoy the ginger in this chicken stock recipe, which is the one thing that really separates it from other chicken stocks i've made. i generally follow the recipe, except that i at least double the ginger, and i add more water (10 cups), too, because 7 cups for 4lbs of chicken (backs) seems too little. (and i'm cheap.) also, i recommend using a large yellow onion, and placing the peel in the stock while it's simmering. this give a rich yellow color. really tasty recipe!
This is absolutely the best chick stock recipe that I have used. The good this is that you can add or take away ingredients depending on your tastes. Sometimes I add a leek to add flavor to the broth. All of the flavor of the stock is definatley from returning the bones to the pot. I get so many compliments on the smell and the taste and it is always good to enjoy your own cooking. Salut!
This was awesome. Just full of flavor. Only complaint is that a lot of the liquid cooked away during the day and I wasn't left with as much as aniticipated. Next time I will either double up or add some canned chicken broth to stretch.
Update: Made a second time. this time I just completely covered my 3.5 pound chicken with water. I added 2 bouillon cubes as well. Gave me lots more stock with no loss of flavor.
Thank you, Margaret, for the best homemade chicken stock I have made yet! This came out so flavorful and rich! I had never heard of simmering the chicken first, then adding the bones and skin back to the pot with the additional ingredients. This must be the secret to great stock! Your recipe is my new alternative to canned chicken broth minus the MSG!!!! Thank you, thank you, thank you!
Really good recipe. The directions should be more specific for first time stock chefs, though. Just remember to cover the pot with a lid when you simmer. Otherwise, you will have very little broth. I think the fresh ginger makes a big difference. I hope I never have to buy canned chicken broth again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 252
** Calories from Fat: 130
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