Reviewed: Oct. 4, 2009

This is a wonderful stock. I'm so in love with it. It goes in all my recipes that need broth now. Chicken pot pie, chicken soup, chicken and dumplings, whatever. Whenever I don't have fresh ginger root, I'll just sprinkle the powdered stuff in and it still is wonderful.

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Karie

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

This recipe worked great. I froze it after making it. One thing I didn't add was the salt since I'm worried about how much salt is in stock or broth. I used some stock yesterday (made soup)and it turned out great. It needs salt though but I like to add it when I use the stock in a recipe. Great recipe, easy to follow instructions and great results!

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linda0989

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

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Reviewed: Sep. 23, 2009

Just made this stock, and wow! I am very amazed at what a little ginger will do to a recipe. I actually used a stewing hen. Didn't cut it up right away, just the legs to start off with. I sauted the carrots, celery and garlic added the chicken and water and boiled for 1 1/2 hours (longer b/c it was whole). I then took out the chicken and cut it up into quarters, took off the chicken breast and put the whole thing back into the water with some bay leaves, a little salt and the ginger. boiled it for another 2-3 hours. I didn't have onion, but i put in some green winter onion instead and it was amazing even still! I will never make stock any other way again. Thanx for an amazing recipe!

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jerak

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Reviewed: Aug. 30, 2009

This is cheaper and better than store bought. The chicken was used to make soup and chicken salad. I now have plenty stock to use. The stock was stored in one cup size containers and frozen.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

This is a great way make healthy and tasty stock :) I just use 2 bay leaves, a little more fresh minced ginger and add a few cloves of garlic.

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Tracy

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 28, 2009

I only had a meaty chicken carcass but it worked fine with a lighter taste more like broth than stock!... I'm so happy to be making my own chicken stock ( It's so wonderful to know I'm giving my family home cooked soups stews without the added MSG in cubes and cans! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jul. 10, 2009

This was the first time that I've made stock, and I am very happy with the results.

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Melinda

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Reviewed: Jul. 4, 2009

i thought you're not supposed to add salt to the stock??

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yummyinmytummy

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Reviewed: Apr. 14, 2009

I've made lot's of stock over the years and this one rocks! I'm not quite sure why either. I just plopped in a whole chicken breast side up, the breast meat remained moist. I guess it's simmering the skin and bones for a long time that put this over the top for me. Good way to use up older veggies too.

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augie

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Reviewed: Mar. 2, 2009

I didn't have all the ingredients this recipe called for, BUT it still turned out great! I wont need store-bought chicken broth again! Thanks!

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Aimee

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Jan. 24, 2009

I really love this stock recipe. I accidentally left the chicken in longer than the recommended hour, but it was extremely tender and delicious. USE THIS RECIPE!

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MOLLYJO1

Home Town: Tacoma, Washington, USA

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Reviewed: Nov. 24, 2008

Had no bay leaf, but used fresh parsley instead. Also added a few peppercorns and a garlic clove. The ginger along with everything else smells lovely when cooking. I'll definitely be making this from now on instead of purchasing chicken broth.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 12, 2008

My first chicken stock and it turned out great.

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ANEWNOM

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Reviewed: Sep. 30, 2008

This was very good but next time I'll decrease the ginger.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 15, 2008

Good stuff, I love the effect of the ginger. Next time though, I will have to make it the right way. Seeing as I have a 6 month old and can sometimes have "mommy mush brain", I failed to put a lid on my simmering stock (and there is no direction in the recipe saying to do so). Needless to say, I didn't have much when I realized the issue. It was still good, though!

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Hayly Amber

Cooking Level: Beginning

Home Town: Jackson, New Jersey, USA

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Reviewed: Jan. 27, 2008

Much better than store-bought. I added more water than the recipe called for.

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HPH72

Cooking Level: Expert

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Reviewed: Jan. 16, 2008

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!

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LILPHOTON

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 14, 2007

What flavor! The difference had to be returning the bones to the pot. This was amazing! I made it with the leftovers from a roasted chicken and then used the stock to make the Best Chicken Soup recipe from this site. What a great meal on a cold day. It's a keeper!

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OTWIFE

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Reviewed: Nov. 3, 2007

This stock is so full of flavor. I omitted the ginger and added a little dried parsley and it came out fabulous! Maybe someday I'll be brave enough to try it with the ginger. Thanks so much for the great recipe!

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Diana

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Orange, Connecticut, USA

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Reviewed: Oct. 16, 2007

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.

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