Reviewed: Oct. 23, 2011

This is my go-to stock recipe now, it even beats my mom's ;)) I added 1 tsp of minced fresh ginger, and about 1 tsp (?? I just sprinkled it into my palm and added it to the pot) fennel seeds. Keep the skin on the onions, and just rough chop it into chunks. The skin adds color and more flavor. Use the middle part of the celery with the most leaves.. they add flavor too. I use way more herbs... I add whole 'branches' (sprigs). great for soup, rice dishes, making quinoa, ect.. I substitute chicken broth for water in recipes whenever I can, especially flavorful homemade stock

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3 users found this review helpful

Reviewer:

Right on!, Rachel

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Jun. 17, 2010

This is a great recipe in my opinion. I did not take the time to brown my chicken beforehand so I just boiled mine with the spices and it turned out perfect for my chicken pot pie I was cooking. This saved me for when I had no canned chicken broth on hand. After using this recipe, I will no longer buy canned and will from now on make my own broth. I did add salt to mine because I was not looking for a no sodium broth.

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10 users found this review helpful

Reviewer:

angelisa0105

Cooking Level: Intermediate

Home Town: Kenly, North Carolina, USA

Living In: Clayton, North Carolina, USA

Reviewed: Jan. 10, 2010

Great basic receipe. For more flavor and richness add 1 bulb of garlic (20+cloves)- with skins, in addition 1 more onion with skins. Cook the stock for at least 8 hours.

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4 users found this review helpful

Reviewer:

MyMags

Reviewed: Sep. 7, 2008

This is the time I have ever made stock so I have nothing else to compare it to. I really liked the flavor especially for low sodium. I will definitely make again but may keep trying others.

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17 users found this review helpful

Reviewer:

NOVAROBIN

Reviewed: Mar. 8, 2008

I cut up the chicken into pieces (included the neck and giblets) and conv/baked in a shallow stainless steel pan at 325 degrees for the first 30 minutes. I then removed the breasts and left the remaining chicken pieces to continue conv/baking at 400 degrees until they were brown and crispy. (for approx. 30 minutes) I removed the chicken pieces and added water to the brown bits in the steel pan. All the chicken (except for the breasts)and juice from pan were combined with the remaining water. I also used the onion leaves (brown or red) with the onion and other vegetables and added salt as required. The onion leaves and crispy chicken allow for a more bownish rich broth. The seasonings were great!

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25 users found this review helpful

Reviewer:

DASH

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Reviewed: Oct. 26, 2006

This was pretty good, for what it was. The seasoning were nice, but it still needed a couple bullion cubes. Recipe "as is" is a no sodium broth. I added garlic too.

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18 users found this review helpful