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

By: Katie

Katie — Mon, 26 Apr 2010 12:10:02 +0000

Carrie,
I throw it all in at the beginning for flavor. Probably either way would work, too! Katie

By: Carrie

Carrie — Mon, 26 Apr 2010 02:08:48 +0000

Just to clarify, do you pour all the drippings/juices into the stock at the beginning of making it or once it’s done? I’m making our first batch tonight!
Carrie´s last blog ..Goat’s Milk

By: Brooke Kingston

Brooke Kingston — Tue, 13 Apr 2010 19:38:58 +0000

I’ve been making stock since I first learned how to cook; it’s always been a staple in my mother’s home!

I’m 9 months pregnant, and my “splurge” at our food co-op this week was to buy an organic roasted bird. (My mother will cringe when she finds out I bought a more expensive, COOKED bird!) We ate all the meat, and now I’ve got the carcass in a pot right now with some peppercorns, half a lemon and spring water. My mother always had a freezer bag of carcass bits and veggies stored in the freezer for stock making days.

Makes the house smell fantastic! Thanks for the great hints here…love this post!

By: Angie

Angie — Mon, 29 Mar 2010 16:23:38 +0000

Thank you so much! I can’t wait to try it.

By: Katie

Katie — Mon, 29 Mar 2010 09:33:29 +0000

Angie,
No apologies necessary! Here is the recipe I’ve used: http://tammysrecipes.com/oven_roasted_chicken Any kind of pan with a lid for this recipe, but you can also use a roasting pan with no lid but a rack. Enjoy! Katie

By: Angie

Angie — Mon, 29 Mar 2010 03:41:01 +0000

Please forgive my ignorance. I’m quite new to eating traditional foods, and my husband has been the primary cook in the house up ’til this point because I can’t do much of anything in the kitchen without detailed instructions. My question is how you roast the chicken (season first at all? what kind of pan? what temperature? how long? etc.) Thanks so much for sharing all of the great info on your website!

By: Stacy

Stacy — Mon, 01 Feb 2010 23:52:02 +0000

I am also frugal and squeese every ounce out of the food that I do buy. I put my whole chicken into the crockpot with carrots, onions, garlic, and potatoes and fill it up with water to cook for dinner. We eat all of the meat that we want, eat the potatoes and carrots or save for leftovers, strip the rest of the meat we can get off off of the carcass to save for a future dinner, and then strain the broth. This makes wonderful tasting broth. I then throw the carcass back into the crockpot along with all of the strained things in my colander (meat that may have fallen off, the onions and garlic, skin bits), fill again with water and soak with a tablespoon of vinegar for 30-60 min then turn it on low to cook all night and usually part of the next day too. I do throw in more onions, carrots, and dried parsley when I think of it, several hours before I plan to strain the broth. This also makes nice broth, but not as rich tasting as the first batch. I use this second cooking for soups where the broth is not the center of the soup, like some sort of stew, or in cooking (rice, couscous, etc). I love that I get two batches of broth from one chicken and that I save on dishes because I use the same crockpot twice before cleaning it!
Stacy´s last blog ..Another giveaway over at Simple Mom

By: Katie

Katie — Sat, 30 Jan 2010 19:30:30 +0000

Gourmet Mama,
You will LOVE it, especially how inexpensive it is! Katie

By: Gourmet Mama

Gourmet Mama — Sat, 30 Jan 2010 04:10:37 +0000

Great tips! I have to confess that I have never made real chicken broth, though my mom did it all the time. I do a fake one . . . boil the chicken in salted water with herbs, then add a little commercial stock after a couple hours to turn it into soup. Ahem. I’m going to try this though . . . especially the reducing because my freezer is microscopic!
Gourmet Mama´s last blog ..Eggplant Tomato Sandwiches

By: Katie

Katie — Thu, 28 Jan 2010 23:03:40 +0000

Emily,
Not a silly question! It’s one of those things that is notorious for getting too dry. I use Tammy’s recipe: http://tammysrecipes.com/oven_roasted_chicken
It’s yummy! Use an oven therm and don’t let it go too long – I overdid it last time. Katie