Oct 8, 2009: I am so excited! I can already hear the screams of horror when I admit that I'm the one that throws out any carcass, usually barely eaten because I hate cutting through or near bones. I know I'm a huge waster. I don't like it, but that's the way it's always been. Until now! Thanks to your recipe, Nana Lee, I just made my first chicken stock. But even more impressive for me was that I used WHOLE vegetables without waste! I used 1 onion, 1 leek, a whole head of garlic, 3 celery stalks & carrots. I cannot even tell you how excited I was! Well, maybe I can. I made DH & DS come look into the pot - they expected some delicious looking concoction, of course & wondered what had gotten into me when they saw chicken bones floating around with leaves & peels! And there I was looking wide-eyed, like Christmas came early! I chose this recipe simply because your instructions were detailed, simple & funny. They're written so that I felt like you were standing in front of me telling me the recipe. I loved that! It gave me the homey, relaxed feeling I needed to believe that I could make my own stock. Thank you for sharing your recipe, Nana Lee! It's greatly appreciated! Oh, it smells amazing too! :) UPDATE: Oct 10, 2009 - I forgot to mention above that I had already cooked my chicken for another recipe & then found this one. So I started this by browning the bones in a little oil first & then continued with this recipe entirely. I can't wait to make it with the whole chicken. This was the best tasting stock I've ever had. Much better than canned! I used it for my Mom's Easy Chicken & Homemade Noodles & loved that everything was now homemade! Thanks again, Nana Lee! :)
I've always wanted to make my own stock but it seemed too much work. This was a very easy recipe to follow and I was able to use up alot of vegetables and fresh herbs I had in the refrigerator. The stock came out great and I have about 1 gallon of stock in the freezer. Thanks for posting. No more canned stock for me.
This is the way Mom always made stock. I feel guilty every time I throw a carcass away, but I assure myself I'm just too busy to bother. The no peel factor in this recipe allowed to feel I had time to do it today. One tip, put the water in last - that way you won't have to take any off the top because you think of more ingredients to add to the mix as it's cooking. Excellent results for very little effort and no unknown chemical flavor / preservatives as in the store bought varieties.
I always make stock--just like this! I have even been known to save just the peels and skins from whatever vegetables I am using and toss those in with a carcass--it also is great. Stock is one of the best ways to recycle! Thanks!
This is how I make stock a lot of the time, just put in whatever vegetables are left in your fridge. This time,,, along with the garlic, onions, and carrots, I threw in parsnips. I used thyme, bay leaves, and peppercorns. The stock was rich and a deep flavor from the parsnips. I am chilling to remove the fat from the top then I will strain and keep in the freezer until needed, thanks for the recipe!!