Comments on: Roast Chicken Stock

By: Holly

Holly — Sun, 15 Jan 2012 16:03:23 +0000

A question:

After we get done with the crockpot and run it through the sieve…Are we supposed to put it in the fridge to cool down and the fat to rise to the top to skim? All the other recipes talk about that but not yours. I am assuming its the same thing right?

Thanks!

Holly

By: Immune-Boosting Chicken Soup Recipe « davidsonacupuncture

Immune-Boosting Chicken Soup Recipe « davidsonacupuncture — Thu, 12 Jan 2012 18:21:38 +0000

[...] 2 quarts of bone broth [...]

By: My Home School Journal: January 7 | | CALENDAR SCHEDULECALENDAR SCHEDULE

Sat, 07 Jan 2012 20:56:03 +0000

[...] More and some-more often, we am roasting whole chickens and enjoying a fact that we can make chicken stock for destiny use. This is super easy to do, and it’s good for you. Give it a [...]

By: My Home School Journal: January 7 « Changed By The Maker

My Home School Journal: January 7 « Changed By The Maker — Sat, 07 Jan 2012 18:39:06 +0000

[...] freezer. More and more often, I am roasting whole chickens and enjoying the fact that I can make chicken stock for future use. This is super easy to do, and it’s good for you. Give it a [...]

By: Stocking up on Chicken Stock | cooking all the thyme

Stocking up on Chicken Stock | cooking all the thyme — Sat, 29 Oct 2011 05:01:22 +0000

[...] Here are a couple more good posts on chicken stock, from The Nourishing Cook and Nourished Kitchen. [...]

By: Lentil Soup with Roasted Tomatoes | Nourished Kitchen

Lentil Soup with Roasted Tomatoes | Nourished Kitchen — Mon, 15 Aug 2011 12:26:25 +0000

[...] it online)1/2 teaspoon ground coriander (buy it online)2 bay leaves2 quarts roast chicken stock (get the recipe) or filtered water1 bunch kale, trimmed and coarsely choppedEquipment:mixing bowl and kitchen [...]

By: janet

janet — Thu, 28 Apr 2011 19:42:10 +0000

I freeze all the veggie scraps, peels, stuff almost going bad but not quite (can never seem to use every stalk of celery to use later. Then I never use “good” veggies for the broth but the broth still gets the nutrients. Usually a winter’s worth of scraps is enough for all stock making for the year (in the summer I add the scraps to the compost pile- can’t always get to it in winter)

As for turning to gel- mine usually does. I do it on the stove (though I’m going to try the crock pot next time) for 12-24 hours. I boil mine way down mainly so it doesn’t take up as much space. i can dilute a bit depending on what I am making but I freeze some in ice cube trays and some in 8-14 oz batches in ziplocks. I always toss a broth cube in when I’m making pasta or rice. Pasta won’t stick together and it soaks up all the goodies.

I’ve never added vinegar but I use it for so much else- why not?

By: Deion

Deion — Sat, 26 Mar 2011 04:37:03 +0000

Can you freez the left over veggie scraps till you are ready to make the broth?

By: Pilaf on a Tangent « Kitchen Kung Fu: Return to the Old Ways

Pilaf on a Tangent « Kitchen Kung Fu: Return to the Old Ways — Mon, 21 Feb 2011 01:56:18 +0000

[...] 1 c homemade chicken stock [...]

By: Jennifer

Jennifer — Sat, 19 Feb 2011 02:17:13 +0000

I’ve always made my stock like this, but I’ve only let it cook for 12 hours. I would have never imagined I could cook it to the point the bones were rubbery. I made your baked chicken tonight, so bones will go in the pot tomorrow morning along with my veggie scraps. Thanks!

By: Nancy

Nancy — Tue, 25 Jan 2011 22:42:35 +0000

Hi Jenny, I have been using this stock recipe for months. Thank you! It was your roast chicken recipe that got me started on real, pastured chicken roasting and stock making. Anyways, my question is this: should I use all the extras from the bag to make my stock (neck, giblets, etc)? You don’t mention it above so I am wondering. Thank you! Nancy in CA

By: Jen Oh Says » Blog Archive » The Family Meal: Dinner

Jen Oh Says » Blog Archive » The Family Meal: Dinner — Sun, 09 Jan 2011 09:44:10 +0000

[...] pot with the carcass, giblets, veggies, dash of apple cider vinegar, and water and start making a bone broth. The Benefits of Bone Broth are so much better than any plain chicken stock you could every have [...]