Comments on: Do You Know These 10 Tips for Even Better Homemade Chicken Stock?

By: Nicole

Nicole — Tue, 24 Jan 2012 04:16:50 +0000

I’m glad to hear that my daughter isn’t the only one eating parsley! She LOVES it! She will nibble at at it the whole time we are outside.

By: Katie

Katie — Fri, 13 Jan 2012 02:41:45 +0000

I do the same thing! I have chicken nuggets in the freezer for emergency “can’t think of anything else” packed lunches. Katie

By: tereza crump aka MyTreasuredCreations

tereza crump aka MyTreasuredCreations — Mon, 09 Jan 2012 23:51:47 +0000

Last time there was a really good sale on chicken breasts (bones and skin on) I bought lots of trays. Once I got home I cut the breasts out and made my own chicken fingers for the children (froze them in batches) and with the bones made chicken stock. It was soooo good.

By: Katie

Katie — Tue, 22 Nov 2011 07:45:47 +0000

April,
Nothing wrong with using an already roasted chicken; in fact, if you read recipes for flavor, not nutrients, they probably recommend it. I think the risk is roasting first is that a lot of the gelatin will come out in the roasting pan. I just throw that in the stock, either in the pot or at the end in the jars evenly. I doubt the minerals leach out much though. Katie

By: April

April — Thu, 17 Nov 2011 17:24:04 +0000

I’m just learning about the health bennifits of bone broth/stock and I’m a little confused. I thought that I had read that you were not supposed to use a carcass from an already roasted chicken. Am I confused about this? Im looking for the perfect recipe with the most nutriants. Does using a carcass from previously cooked chicken diminish the vitamins and minerals in the stock?

By: Ginny

Ginny — Tue, 25 Oct 2011 19:05:29 +0000

Thanks for the tips! I believe the concern for fecal contamination (e coli, other bacteria) on the chicken skin is not an issue. Any bacteria would not survive the extensive boiling process.

By: Katie

Katie — Tue, 04 Oct 2011 02:12:32 +0000

Janet,
Good luck and way to go on jumping into the process! Katie

By: Janet

Janet — Mon, 03 Oct 2011 03:19:57 +0000

I’m making stock for the first time. I’m so excited to learn about the nutritional aspects of this, and so glad for everyone’s comments/tips. It’s such a good feeling to know I’m doing something that is so beneficial for my family. Thanks!!

By: Katie

Katie — Tue, 20 Sep 2011 05:49:07 +0000

Christine,
sorry I’m 5 days late on catching your comment – hope the broth turned out well! For future, I would just fill the crockpot for one chicken and not worry a whit about it. If the broth ever seems thin, you can always boil some water off to condense it, but likely you won’t have to. 4 qts per chicken would be a good measurement.

I can’t imagine the butter would hurt the flavor of the broth, yum! I think the drippings could only help the finished broth, so I hope you ended up adding them. Professional chefs say butter helps the flavors of your soup slide across the palate – butter makes it better!

yes, the parsley for the last 10 minutes and then strain. If I use dried parsley, some stays in there, but sometimes I just toss in the whole stems, and then it pretty much all comes out. If a soup recipe calls for parsley, I just add it at that time.

Hope you enjoyed your broth! Katie

By: Katie

Katie — Tue, 20 Sep 2011 05:33:32 +0000

Melissa,
Personally, I just fill the pot, which is probably 4 qts water per chicken, but I do believe I’ve seen 4 qts water for 2-3 lbs bones, so you’re doggone close with your guess! A slow cooker for one whole chicken is a good measure too. Enjoy! Katie