Comments on: Homemade Chicken Stock

By: Worth The Whisk

Worth The Whisk — Tue, 20 Jul 2010 19:20:00 +0000

Rachael – I would say too much water for the meat. A friend just told me she roasts her turkey and chicken carcasses before making stock to add more flavor. I do also keep cracklings from roasted poultry, chill it and remove the fat, then add THAT (usually a frozen little block) into my stock-making pot.

By: Rachael

Rachael — Tue, 20 Jul 2010 19:01:12 +0000

I just stumbled on this entry. I’ve tried to make stock more than once. This is my favorite recipe so far. So easy. One problem though – my stock is soooooo light, and its really not Jelly Like. I’m not sure what the problem is. I suspect I could I have too much water / not enough meat? Any suggestions!?

By: Karen

Karen — Sat, 19 Dec 2009 16:46:33 +0000

Just stumbled upon this entry. I thought I was the one last remaining cook on earth that used the chicken/turkey bones to make stock. (guess that makes me frugal as well; my friends think I’m crazy) I always have the ingredients on hand, and as a result my freezer always has a batch of stock on hand. Perfect this time of year for those days when someone is coming down with a cold. Just pull out the stock throw in some chicken, veggies and noodles, and voila, Mom’s homemade chicken soup! Just what the doctor ordered! I don’t bother with the slow cooker; just throw everything in a pot as you’re cleaning up the kitchen. Stock is ready for straining in just a couple hours, and sufficiently cooled down for straining by bedtime.

By: elise

elise — Thu, 04 Jun 2009 00:44:25 +0000

ever tried vegetable stock? i wish i had a slow cooker…alas, our pint sized nyc apt cannot handle all the kitchen appliances i dream of

Patti comments: yes, I’ve used veggie stock in recipes. For vegans, it’s definitely a good option.