By Kittencalskitchen on April 20, 2005
Photo by Julie B's Hive
Photo by Julie B's Hive
"Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)"
Serving Size: 1 (118 g)
Servings Per Recipe: 12
"Once I have my Chicken carcass before I make the broth I throw the bones in the oven on a baking sheet at 400 and roast them again for an hour. It dries them out, draws out the flavor and carmelizes them (I know, opposite to when you are cooking the chicken). I then use the darkened bones to makes a really flavorful dark broth or stock. Try it!!"
"I just realized I have not given my review on this. It is my third time making it and it is absolutely delicious. This time I used 4 lbs of pieces of chicken instead of the whole chicken. I made this batch to make my won ton soup. To me the best won ton soup I have had is from a restaurant in Quebec and when I use to go so often theres and the last time I was there I asked the cook how they made their broth and it was basically the same as yours Kitten but they added a ham bone to simmer with the stock. So this time I tried it (well actually it was a smoked ham hock) and I have to say it was exceptional. I made the wontons the next day for the soup and it tasted so much like theirs I was amazed. It just needed a bit more salt. I just love it. So thanks again Kitten. I froze the broth before I could take any pics so I will take a pic the next batch."
"Well this is the best chicken stock you could ever want to pass the palate.. I made per recipe and the taste is out of this world.. dh said to buy all the chicken backs,wings, and whatever other parts I need. He doesn't want that can stuff again, kitten you truly have a god given gift for creating recipes. Thank you so much for sharing them. Nita"
"Why oh why have I been making stock on the stovetop all these years? Followed the recipe pretty closely and ended up with the most gorgeous and tasty stock I have ever made. Can't wait to make some homemade soup with it. The color was so dark and golden and the flavor complex and layered. Really exceptional stock. Thanks for the excellent recipe."
"Perfect. I used 4 1/2 lbs. of chicken thighs and legs, bone and skin on. I ended up with about 7 quarts of broth. I'll never buy canned again."
"I made this using a big bag of chicken legs bones. Nice and easy to do and it turned out great. Now I have broth to make some wonderful chicken soup. Thank you."
"Oh man is this great!! Mine is dark, and rich. I will never buy canned broth again! It was so simple, I used one chicken carcass that I had stored in my freezer just for this, and one whole rotissere chicken. everything else was the same. Oh, and I have been saving my mushroom stems for a while too, so I threw those in. Amazing yet again Kitten =]"
"This is by far the best stock I have ever made. I used a broiled chicken that my family had for dinner last weekend including all of the extra meat, made the stock, and let it sit in the fridge for several days. Today I am making soup and it is the best soup I have ever made. Thanks so much for a fabulous recipe."
"All good thing come to those who wait. Long prep time but,....O-so worth it! If you don't want to wait just buy a can at the store, but why are you looking at this recipe anyway? MMM GOOD!"
"I currently have this simmering on my stove, and the whole house smells wonderful. I've used this recipe many times and love it. However, I now freeze my carrot shavings, celery tops, onion skins + ends, leek tops, garlic skins, etc. and toss those right into the pot along with chicken backs. I've done this several times and the stock always comes out different, yet delicious. Sometimes I do strain a second time. I use this for soups, rice, stews and just about anything else I can think of. One of my friends now wants to swap some of her garden vegetables for this stock, it's so wonderfull! Kittencal, you've done it again!"
"I baked my chicken legs (10 lbs.) in the oven first until the meat was just tender. I wanted to use the meat for other things so I wanted to cook it perfectly before adding to the stock. I poured all the pan drippings into the pot with the rest of the ingredients and then I added the bones (with still quite a bit of meat on them) and the skin into the pot. I was left with about six to eight cups of meat with which I planned to make Buffalo Chicken Lettuce Wraps.<br/><br/>I increased the onions, celery and carrots to 3 and left the salt the same and after only one hour the flavor is already amazing.<br/><br/>This is THE BEST chicken stock ever. I ended up with about a gallon of stock which I'm going to use some of for Pho (after simmering it again with a piece of Viriginia Ham) and I can't wait!<br/><br/>Thanks again, Kittencal."
"My absolute go to now for chicken stock - the store bought stuff doesn't hold a candle to this concoction. Another winner Kittencal :)"
"This was my first time making chicken broth and it was so simple and easy! I used a carcass from a rotisserie chicken with skin and some meat and fat still left on it. I left out the salt because the carcass probably had some salt in the skin. It made about 10 cups & I froze it two cups each into little baggies. Next week I plan to use it in shrimp egg drop soup and can't wait!"
"This is the first time I've ever made my own stock and now I want to do more and differant types like beef and maybe even veggie. The flavor is soooo much better and even the smell and color is awesome. I used the stove top method as my crock pot was already in use. So easy to put together as you don't even have to do more than chop everything and throw it together. I also like that I was able to control the salt content, I cut it in half and it's perfect for us. It sounds involved when you look at 2 days prep but in truth most of that is just spent simmering on resting in the fridge. When it was finished I strained the major chunks (didn't feel it needed the fine straining) and then placed 1 cup portions into freezer bags and placed in the freezer to be ready when I need it. Next time I plan on trying Theresa's advise and bake the bones in the oven for something differant. Thanks so much for another great recipe."
"BEST way to do it. Love it! You rock, kittencal. I do go heavier on the garlic."
"Very good! I also tossed in some ginger and cilantro to the broth. 2 Tbsp salt is a little too much for me so next time I will reduce salt by may be 1/2 Tbsp."
"So easy, delicious and all natural. I used a carcass from a deli chicken and added some bay leaves out of habit. I will be making my own stock from now on. Thanks Kittencal!"
"Used one fresh and one deli carcass and followed exactly as written. The result was 4 32-ounch containers for the freezer to be used in soups later on. I'll be using this method again so Thank You, Kitten, for sharing another good recipe."
"Fantastic! I am making this for the second time and have to confess that the first time I made the stock and did not put it in the fridge to chill, just went right on to making your chicken noodle recipe. Really, really good. Here in southeastern michigan it is fall, there is a chill in the air, cold season is starting and there is nothing better to ward off the sniffles than a big bowl of homemade chicken soup. I definitely recommend trying this recipe and kits soup too!"