Reviewed: Oct. 2, 2009

I made this with a whole chicken it was great My husband is on a low sodium diet it makes buying stock for a reasonable price almost impossible. I added a few things and didn't have the bay leaves but it was great :) AND no i din't throw out the veggies used the meat and carrots in a casserole that night and put the celery and onions in a baggy in the freezer for gravy making for turkey day :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Freyjasdottir

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

i just made this last night with a 12 lb turkey carcass. i didn't have any fresh celery so i added some celery seed instead. it has a great flavor, the only thing i think it was lacking is salt, but that is a quick fix. i might cut back on the peppercorns next time, but i don't like a strong peppery flavor, whereas my hubby thought it could use more, so that's just a personal preference. can't wait to make soup of some kind with this broth!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

This recipe is a useful guide to make a simple broth. I made Matzo Ball soup with it. This recipe is nice because you can add salt to taste or, as in my case, let the Matzo Balls add the salt for you. Simple, flavorful and low sodium...Perfect!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ABeyer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

I make this all the time with leftover chicken/turkey carcass. I refuse to buy canned broth anymore ever since I made my own broth for the first time. Only difference when I make mine is I used ground black pepper instead of peppercorns and I saute the vegetables in EVOO to bring out the flavor before adding the chicken carcass and water. TIP: Add a little vinegar to your broth for an even better taste.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

this is about as simple as it can get. i usually make this in big batches and then freeze in 1 cup portions for later use.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mistycolleen

Cooking Level: Expert

Living In: New London, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2007

I made this tonight to use in a chicken pie. I didn't think the taste was outstanding. I had to add 5 or 6 tsp bouillon granules, and that was after already adding 1/4 tsp salt. I also used 3 lbs chicken. I did boil the broth for about an hour instead of simmering because I was pressed for time. I don't know if simmering would have made a difference or now though.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Jayme

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2007

This makes the perfect broth for chicken noodle soup. The only thing this recipe lacks is salt. I recommend adding salt to the pot otherwise it is a little bland. I made this in the morning to use later on in Quick & Easy Chicken Noodle Soup also on this site. The other day I made a 7-1/2 lb chicken and saved all the bones and it was the perfect amount for this recipe. I only refrigerated it for about 6 hours but a lot of the fat/grease came to the top in the little time I had. Thank you Taste of Home for a wonderful recipe. This will be the way we make broth for now on.

Was this review helpful? [ YES ]
22 users found this review helpful