Making Home-Made Chicken Stock For The First Time - Taking Cooking Lessons Blog at Allrecipes.com - 296274

Taking Cooking Lessons

Making Home-Made Chicken Stock for the First Time 
 
Jan. 28, 2013 1:23 pm 
Updated: Dec. 24, 2013 8:57 am
I wanted to see if making your chicken stock from scratch makes a difference in taste. It has been simmering for 90 minutes so far and all I can say is that the smell is wonderful! I'm going to use the stock as a base for a ham & lentil soup later this week. We'll see how it goes! We usually use prepared chicken stock in all of our soup. The real question is - is the taste worth the four hours of simmering, skimming and watching?
 
Comments
Jan. 28, 2013 4:54 pm
I think it does
 
Jan. 28, 2013 5:31 pm
Richer taste with far less sodium are my reasons for making my own broth.
 
petey 
Jan. 28, 2013 6:37 pm
Good homemade stock can have much more flavor and is a lot healthier for you. I can pronounce EVERYTHING in my stock....right down to chicken feet! LOL
 
Jan. 29, 2013 9:27 pm
Jeff,Oh boy,it really is worth all,i have been making mine for many,many years.I'm sure you will find you will be making your own from now on.Like petey i know what is in mine.Mike is right with the salt also.
 
Lela 
Jan. 30, 2013 7:05 am
Jeff-I have never made homemade chicken stock. It is on my Cooking Bucket List. Maybe this will be the year I will finally make some.
 
MINDYSCOTT 
Feb. 2, 2013 9:05 am
If you are trying to economize in the kitchen (and who isn't?), you should know that every whole chicken comes with a free quart of chicken stock.
 
Feb. 2, 2013 2:48 pm
Oh Jeff! Homemade stock is the ONLY way to go for all of the above reasons from our other posters! Hint, hint. Rib eye steak bones make a fabulous beef stock. Please post a follow up to your experiment. Love to hear back from you!
 
Feb. 3, 2013 9:11 am
Jeff, you can delete this troll's comments and notify AR Customer Service of this hacking. Some people are so disrespectful!
 
Feb. 3, 2013 11:18 am
Jeff, once you've tried homemade chicken stock, you will NEVER want to buy the boxed stuff again! There are tons of recipes out there. My favorite is from The Pioneer Website, Hyacinth's Chicken Soup. I make and use it all the time - plus you have all that great chicken for soups and casseroles.
 
Braze 
Feb. 3, 2013 12:26 pm
home made is the best. roasted chicken broth from chef john....amazing when served.....guests will talk about it for a long time.
 
unaglamdottir 
Feb. 3, 2013 5:57 pm
It is worth it, only I typically simmer it for at least 8-10 hours! Soooo yummy!
 
Feb. 5, 2013 5:12 pm
Another troll! Blech!
 
Dec. 24, 2013 8:57 am
OK, so it's been almost a year and I never checked back to see all of your wonderful comments! Sorry about that! I hope to be more active in the Allrecipes community this year than I was last year. I have been experimenting with making my own stock throughout this past year and it has gone really well! The first experiment (about which I wrote this post) didn't go so well. But that's because I misread the directions and overboiled it (forgot to keep adding water). This past Thanksgiving I made a delicious turkey soup from the turkey carcass and leftover turkey meat. I only simmered the turkey stock for 2 hours before straining it and transferring it to the soup. But the layers of flavor it added were wonderful! I have to agree with all of you. The rich flavor is enough in itself to make the work worthwhile! I make my stock with way less sodium and no preservatives compared to the canned stuff. I'm getting better and better at making it efficiently so it doesn't take all day and I can do other things while still keeping an eye on it while it simmers. What experiment will I try in 2014? :)
 
 
 
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Jeff Arrowood

Home Town
Wausau, Wisconsin, USA
Living In
Somerset, Wisconsin, USA

Member Since
Jan. 2007

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Healthy

Hobbies
Gardening, Reading Books, Charity Work

Links
 
 
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About Me
My favorite things to cook
Matalote, Pasta Primavera
My favorite family cooking traditions
Large Sunday lunches after Mass & long discussions at the table
My cooking tragedies
In college my roommate and I made "cream chicken" but we accidentally used Irish Cream coffee creamer instead of real cream. It was aweful!
 
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