EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions carrot and celery) on an oiled baking sheet and baked them at 400 F for 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts brand of ketchup because it doesn t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
I like this Stock recipe a lot - I do however like to roast the chicken pieces before simmering. The long slow simmer is essential to a really good Stock. This can be done in the crock pot or stove top. This makes canned stock pale in comparision. Enjoy.
Easy and the smell was amazing as it cooked! I used a full chicken carcass that I froze to be used for stock. The carcass was from Spicy Rapid Roast Chicken from this site. I also added some fresh cracked pepper. After simmering all day and like I said the smell was intoxicating....it lended a very flavorful rich stock that was deep with color. I tasted it and it was delicious. It is now in the freezer for future use. Thanks!
This makes a high quality low sodium broth. I have made it many, many times and here are some tips.
1. Watch the video.
2. The printed recipe doesn't include the 8 peppercorns that he uses in the video.
3. Don't scrimp too much on the time. 12 hours is good but 10 hours is okay as well. Don't go too much below that.
4. Don't stir it. You'll make it cloudy. Leave it alone. It will be fine.
5. Pour it out slowly and carefully. Don't ladle it out. Don't try to drain out that last bit with the chicken crumbs in it.
6. If you want that beautiful red color use yellow onions. Use the ones with the rust colored skin.
7. Don't fret over "backs and necks". Use what chicken bones that you have. When whole chickens are on sale I get a couple, break them down and use the whole carcass for my broth. I like to debone the thighs so I throw those bones in as well. wing tips or whole wings are fine too.
8. Skim the scum, skim the scum, skim the scum.
9. It lasts for months in the freezer.
Being a cook who already makes my own stocks I decided to follow Chef John's recipe to the letter for comparison. His recipe produced a great stock with a fine depth of flavor. I live in an area with many butcher shops not just supermarkets with pre-packaged meats so obtaining backs and necks is easy and very inexpensive. The 5th star would have been given if Chef John had done as I do and added 4 chicken feet to the mix for more collagen and nutrition. Thanks John I always read your recipes.
I could not find a package of chicken necks and backs I did have a 3-ish pound package of chicken parts that I used instead. I did add a good amount of dried parsley and fresh ground pepper. This was exactly what I needed--it was simple to execute and it cost a fraction of what one quart cost me of the name brand chicken broth.
Great way to make stock I used the Thanksgiving turkey!
i always want to do what i can to save money and with raising my own chickens for meat and eggs...this is a great way to save even more..
I give the recipe five stars
All I could taste was onion. Added some salt which just made the onion more pronounced. Added some chicken base which didn't do much.
