Reviewer:

Home Town: Lone Pine, California, USA

Reviewed: Jun. 19, 2011

A bsic stock recipe to which I also added fresh sage leaves. Homemade stock is always great to have on hand and really SOOOO easy to make many quarts to freeze for fresh homemade stock anytime you need it. Better than the boxes/cans.

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15 users found this review helpful

Reviewer:

Cookin Up A Storm

Cooking Level: Intermediate

Living In: Fergus Falls, Minnesota, USA

Reviewed: Nov. 2, 2011

I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy.

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31 users found this review helpful

Reviewer:

Wendy Dawn

Cooking Level: Expert

Reviewed: Nov. 8, 2011

Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and everything else in cheese cloth. After making the broth I simply remove the two cheese cloth "bags" and add noodles, peas and the leftover chicken I pulled from the night before. This is one of the few recipes my entire family LOVES to eat!!

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33 users found this review helpful

Reviewer:

Daddy's applesauce

Reviewed: Dec. 17, 2011

This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.

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21 users found this review helpful

Reviewer:

Mary Anne

Cooking Level: Intermediate

Home Town: Millbrae, California, USA

Living In: San Jose, California, USA

Reviewed: Dec. 31, 2011

i also add sage and sometimes thyme. i save vegetable peals and trimmings instead of using "good" veggies. onion skin adds nice color to the stock.

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9 users found this review helpful

Reviewer:

kelleyp

Reviewed: Feb. 21, 2012

I have been making stock like this for years! I always have everyone I know save their turkey carcass after Thanksgiving for me. I roast the bones and veggies to a deep brown color as it enriches the flavor of the stock. I never use cheesecloth, just strain out all the bones/veggies.

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2 users found this review helpful