- Most Helpful
- Highest Rating
This is how I always do my stock to freeze for later. Works great with a left over carcass too!
Love this! I found I had to add extra salt (probably used about double what it called for) but overall, great flavor! Freezes brilliantly, also.
Flavourful broth. I used chicken thighs and extra parts with sea salt. I will make this again.
I used this to make broth for my smoked Turkey for Easter. I used the turkey carcass and added the other ingredients along with a bit of dried chicken base for extra flavor. Worked great - just what I was looking for!
Good old Betty! A lovely broth, full of flavor.
Great, basic chicken stock recipe. As I wanted to use the chicken, and we prefer white meat, I used ~1.5 lbs thighs and ~2.5 lbs breasts. Both were skin on/bone in. I boiled in the broth for a good 2.5-3 hours, and had surprisingly little fat and scum to skim.
So much better than the stuff you buy in the can! Instead of a whole chicken, I just used a chicken carcass and it turned out great. I added a couple cloves of garlic, since we like garlic in most everything. I like that I can control the amount of salt in this, as well. Froze in 2 cups containers, and have been using for all recipes that call for chicken broth. Thank you for sharing this one. It's now a staple in my house.
I cooked this because I use so much chicken broth in my Thanksgiving dishes. I used a couple cups with some of the chicken meat to make chicken a star soup. The broth had a very good flavor. What I think I like the most about this recipe is I'm in control of the salt. I simply left off the salt. I see now this will be great in my chicken and dumplin's, and dressing! Another Keeper! Thanks for sharing!