Making Chicken Stock

15 comments… add one

  1. Cora January 3, 2011, 2:12 pm

    Hello Chef Lacey! It’s true: when you use good quality ingredients the results are awesome. My mom use to say this to me… and she gave me this recipe few months ago and the flavor is… so gratifying. Congratulations for your work, your awesome and thanks a lot for share it. God Bless You

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  2. Dustin Baier January 3, 2011, 3:36 pm

    I really notice a difference when we get the good stuff versus just using mass produced items. Thanks for cooking so well for me.

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  3. NanaBread (Jeanne) January 4, 2011, 3:57 pm

    I like to use a fresh (plain, not flavored) rotiserrie chicken from my grocery store’s deli with 2 cartons of organic chicken broth. Then I throw in all the veggies and simmer for at least 3-4 hours. The darker the roast on the skin, the better it tastes. I know…it’s cheating…but it tastes so good! And once it’s all cooked down, I can pick out the chicken and use it for just about anything.

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    1. lacey - a sweet pea chef January 4, 2011, 10:14 pm

      I’ve thought about using a rotisserie chicken before, but have never gotten around to it. Hard to complain if it tastes good, right? ;)

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  4. Natalie February 20, 2011, 8:26 pm

    Must we use a turnip? Any ideas for an alternative?

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    1. lacey - a sweet pea chef February 20, 2011, 9:48 pm

      No, Natalie, it is definitely not vital to use a turnip if you don’t have access to them or just don’t like them. You could try using a rutabaga or a parsnip instead if you have either of those. Otherwise, it won’t make a gigantic difference if it is left out entirely…I just like the subtle flavor it gives. No worries!

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  5. David Ellis November 5, 2011, 3:40 pm

    I was looking for a recipe for chicken n dumplings so I googled it. It led me to your cool site. I not only used you recipe for chicken n dumplings but I also used this recipe and made my own stock. It was delicious. I will share this with my friends!!

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  6. Cathy November 21, 2011, 5:57 pm

    Can I make the stock in a crockpot instead of on the stove top? Just wondering since most of the day I’m at work.

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    1. lacey - a sweet pea chef November 23, 2011, 10:03 am

      I don’t see why not, Cathy. I’ve never tried it before, though. If you do, I’d love for you to share how it turns out :)

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  7. Ang December 3, 2011, 6:37 pm

    Hmmm. I guess I have always worked backwards with chicken stock! I have always just taken the carcass from the leftover chicken we made. This way does sound much more intense and I will definitely try it this way in the coming weeks.

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  8. Silvia December 25, 2011, 4:30 pm

    Lacey, I also make my own chicken stock but I don’t use a whole chicken because then I’m left with the whole chicken meat and what do you do with that? I hate to throw that away. What I do is I buy the bone in chicken breasts and carved the meat out to use later on my recipes. Then I collect several breast skeletons in the freezer and when I have enough I make my chicken stock with all the vegetables that goes in. When the chicken stock is ready, I keep all the vegetables and puree them into a vegetable cream which we have on a cold night for dinner. With the skeletons becuase there is always some meat on it, I try to take as much as I can get out and when feeding my dogs their regular food I treat them with some of the meat that I took out of the bones.

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    1. lacey - a sweet pea chef December 28, 2011, 2:53 pm

      Hi Silvia! That is another great way to make chicken stock. When I make my stock, I’ll use the cooked chicken for shredded chicken nachos, chicken pot pies, chicken quesadillas or other dishes so it doesn’t go to waste.

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