Good recipe...just a few notes. For "traditional" stock, use poultry seasoning and bay leaves instead of dill. Also, I suggest removing the fat from the chicken first. It's advisable to bring the chicken to a boil first in order to remove the scum (impurities) from the top of the pot. You should remove as much scum as possible then add the vegetables. This makes for a clearer stock. I also add coarsly chopped celery leaves as they add a lot of flavour. You can also add chopped parsley. I cook up a big pot and freeze 2 cup portions for later use in cream soups, chowders and gravies. You'll just need to add more salt after it defrosts.
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