A very economical way to make a truly delicious chicken stock: nothing is wasted. And it's so very easy recipe to make. I used 8 baby carrots (what I always buy) and (because they needed to be used) I added 2 parsnips and a generous handful of baby spinach leaves. I peeled my onions because, as when I make my Vegetable Stock Vegetable Stock, the solids that I strain off (plus a generous quantity of the chicken when I make the chicken version) provides my fine-food loving cat an ample supply of yummy dinners for several days. Dry onion skins aren't very nice in your dinner! But if you are discarding the solids, save yourself the hassle of peeling the onions. I used this stock in Kim127’s Mushroom and Wine Steak Sauce Mushroom and Wine Steak Sauce. I included the optional cider vinegar, which really contributed to the beautiful flavour and aroma of this stock, so I do recommend including that. Thanks LonghornMama, I'll happily make this again.
searched and search until i found this recipe again. i used this to make chicken stock cooked chicken for the first time in my life. super easy and turned out just delicious. i split the stock & the meat between 2 soups (http://www.food.com/recipe/sopa-de-lima-206807 and http://low-cholesterol.food.com/recipe/mexican-chicken-soup-caldo-de-pollo-25530), so this made enough to stretch across 2 dinners for us. ready to make it again tonight!!
This is a really good stock. I did not add the cider vinegar. I would make this again.
Very good. I discovered a package of chicken that had been in the freezer a little too long. I was able to rescue it with this great recipe.
I made this chicken stock using raw giblets and the raw neck/back/rib cage area which was reserved from another recipe which had called for the rest of a cut up chicken. I did everything else the same, only added a few chives since I had some on hand and I ended up with an amazing chicken stock. This will be the recipe I use from now on.
Simple to make on a busy day. Great flavor. Thanks LonghornMama!