Reviewed: Apr. 22, 2012

my husband eats a lot of split chicken breasts and puts the bones/skin in freezer bags for me to use in this recipe! so easy to adapt with what you have on hand.

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Reviewer:

brads-socks

Reviewed: Feb. 29, 2012

When I make a roast chicken, I take the giblets and the neck and simmer them in a small pot of water while I cook the chicken (or turkey). I will use that to help with the gravy when the chicken is done. Now, with a smaller version of this recipe, I can make small amounts of broth that I can freeze in 1 cup containers for my everyday cooking! And it's SO easy!! I don't have to set aside extra time to make my broth!! Thank you!

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bedurante@comcast.net

Reviewed: Feb. 25, 2012

can't go wrong with this. easy to tweak for personal preferences. i don't use the rosemary; comes out perfect every time.

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2 users found this review helpful

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Feb. 8, 2012

Good recipe - very basic and easy to make. Try making it without the peppers sometime - it makes a really clean base for a variety of soups and other recipes.

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chickenbrothrecipes.com

Reviewed: Nov. 13, 2011

Delicious broth. I cooked in in a 7 quart slow cooker on low overnight. Even after I skimmed the fat away, the broth was a bit thick. Once I used it for soup, it watered down a bit. I'm going to be keeping my chicken bones from now on!

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5 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 6, 2011

so much better than store bought!

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1 user found this review helpful

Reviewer:

UALMEIDA

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Encinitas, California, USA

Reviewed: May 26, 2011

This recipe is simmering on my stove as I type this but I'm not waiting to taste it before rating because I already know it will be lovely. My grandma is ill at the moment, was napping in the living room and she woke up from the delicious smell coming from the kitchen! I didn't have celery, carrots, thyme or rosemary, but the chicken came from the store, so i know they season it well. I did have celery seed, so I added that. I also added salt, garlic powder, onion powder and sage. Very nice recipe! :)

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Reviewer:

Chella

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Lincoln, California, USA

Reviewed: May 25, 2011

I threw everything into my pressure cooker for 30 minutes. Used a cheese cloth to strain the veggies and spices. I used 4 cups to make the "Roasted Tomato and Barley Soup" from this site. Very easy and very tasty. I ended up nibbling on the veggies all afternoon.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Apr. 18, 2011

Wonderful and easy....used a leftover Tuscany flavored roaster from the store. I had no rosemary on hand but the carcass was still totally laden with herbs.....that being one of them. Added fresh parsley as well....the smell was amazing while cooking . Used all of this broth for a large pot of Italian Chicken and Bean Soup from this site. Loved it!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 22, 2011

I like that the salt is not added. I then can adjust with the recipe I use the broth with. A hint I found in a cooking magazine once: tie all the ingredients in a cheese cloth. When done, just pull out the cloth and discard ingredients: no straining. Works great for me.

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7 users found this review helpful