By DrGaellon on December 21, 2008
"From Cook's Illustrated magazine, Feb 09."
Serving Size: 1 (631 g)
Servings Per Recipe: 6
"Outstanding. No more messy chicken carcasses. Flavorful and rich chicken stock in less than an hour. You have to watch the cooking of the soup vegetables - mine cooked a little faster than the recipe says- potatoes were a bit mushy before the celery and carrots were done. Also, the Cooks Illustrated recipe suggests adding shredded Swiss Chard at the end. Not sure it adds much taste-wise, but it is a beautiful dish."