This a great recipe for chicken stock. I like the idea of starting out with the chicken pieces first :) Then adding the rest of ingredients to simmer for 6 hours on medium low heat. Started with 3 quarts of water ended with 1 1/2 quarts of delicious golden brown stock that will complement any recipe I make that calls for chicken stock. Thanks for posting this version of home made chicken stock. *Made for Spring 2010 PAC*
I've tried a few versions of homemade chicken stock and this is my favorite. I didn't add the potatoe but a few other vegys such as asparagus & spinach. I liked that the herbs/seasonings weren't added till towards the end of cooking. The seasoning doesn't get overcooking and retains alot of it's flavour. I cut the salt back to 1 tsp (vs Tbsp) & if I need to I can add more salt later. I froze the stock in ice cube trays & stored in ziplock baggies. Thanks so much for sharing.