The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 15, 2012
Fabulous
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Cooking Level: Expert

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 29, 2012
I haven't read to the last comment so if I repeat, sorry. I do the same as Margaret AND I crack the bones. Most of the nutrition is in the marrow. You can strain out or scrape off the top any impurities (some are left at the bottom of the pot...don't use). No comparison to canned broth. Is chicken j e l l o! 5
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Cooking Level: Expert

Living In: Damascus, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 23, 2012
I've made this 3 times now and absolutely love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Nov. 21, 2011
So simple and yet such nice stock! I used a chicken carcass instead of starting off with a whole chick. Has a good flavor, can't wait to use it!
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Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2011
Good, solid base. I added a few other herbs (some parsley, sage, and oregano), but still found the flavor to be a bit bland. It worked well in Catherine's Spicy Chicken Soup; it's better than the boneless, skinless chicken breast broth that the first half of that recipe calls for.
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 10, 2011
Easy and simply amazing.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
Living In: Ventura, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 29, 2011
Wonderful recipe! I love it that the chicken is still so tender and can be used for other recipes.
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Cooking Level: Intermediate

Home Town: Darlington, Indiana, USA
Living In: Crawfordsville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 29, 2011
I make my stock similar but I also add some chinese cooking wine to it also. It intensifies all the flavors. Love fresh ginger in my stocks!
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Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2011
After simmering the chicken on the stove, move the whole thing to a crock pot and cook all day. Makes a good strong stock.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 12, 2011
I only got 2.5 cups from this recipe.
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