Chicken Stock

I love this stock! It’s the real deal and makes a huge difference in the recipes I’ve used it in. Throwing away the chicken meat is not an option for me. I chop the meat and garnish my dog’s food with it. She loves it!

The chicken should be used for human or pet consumption, the vegetables as well except for the onions which can be harmful for dogs and perhaps cats. I make homemade pet food weekly, much healthier than store bought. A little research is necessary.

Love this chicken stock! It’s the first time I have ever made it!

This is my go to chicken stock.. I’ve tried alot of different recipes but, I always come back. You really can’t beet it.. THANK YOU SO MUCH FOR THIS RECIPE INA. LOVE IT.. ❤❤❤

This is the only chicken stock recipe I use. I make it as directed for a full flavored pot of gold that makes all my other recipes shine. When other people try making my recipes using store bought broth or stock, they don’t understand why it doesn’t taste the same. When I explain it, invariably they say they won’t go to all that “trouble” to make homemade stock. It’s the best – don’t skimp or cheap out because it’s a proven fact that fantastic food begins with fantastic ingredients!

I’ve been using Ina’s stock recipe for years and it is simply the best! Not to mention simple. I usually just use what I have in the fridge; like nearly expired baby carrots, the remnants of an onion and garlic. If I don’t have all of the ingredients it still always turns out better than most boxed stock. Not to mention I get the benefits of boiling the bones for hours. Oh and I always use the remnants of a roasted chicken purchased for dinner the night before! I haven’t thrown away a roasted chicken carcass in years. I just drop what’s left into a pot of water and homemade chicken stock/bone broth here I come!

Wonderful and have done twice! But I cannot throw that chicken out; so after I pull out all the veggies and the chicken after it’s cooled, I put it in a pan and treat my dog with it with his meals. The first one I even made chicken salad out of, and plan to do that with some of this grouping. Broth is great and it’s so convenient and taste much better than store-bought.

Excellent stock that is full of flavor. I simmer it for out 12 hours and let it sit overnight, then strain it in the morning.

I love Ina’s recipe – in fact, almost all of her recipes. I have to agree with the previous poster that there is some wast as written. I made this stock yesterday using one 6 lb. whole chicken and ~3.5 lbs of chicken backs. Not always available at the store but when they have them I’ll freeze a few packages. Less waste. I’ll use the white meat from the whole chicken in chicken enchiladas and if there is stille some left I’ll use for chicken salad – yes, you have extracted a lot of the flavor from this meat already but you can still find ways to use it. I realize many (if most) don’t have access to local farms, but if you do they often sell the old hens as “soup chickens” when they can no longer lay eggs. They are smaller – not meaty but you are buying them for the bones. If you are really lucky they also sell chicken feet, a pound of these make a flavorful addition to your stock, although they are pretty gross looking. It’s all about extracting flavor.

Well, this lady is the best chef on this site and I go to her recipes first, but I gotta ding this one. She’s throwing away about $30 worth of chicken to make a few quarts of stock. Do this instead. Cut them in parts, poach the breasts, legs, and thighs with some of the veggies and herbs for an hour, then strip the meat from those to use in chicken salad or whatever. Use that broth, veggies, saved skins and bones to start the broth recipe with the rest of the parts. You will have broth that is just as good and save about 8 lbs of good chicken meat.