Comments on: Homemade Chicken Stock

By: Maryanne

Maryanne — Thu, 03 Nov 2011 10:08:49 +0000

So, just want to make sure: when I roast a chicken, I can just take the bones, pick the meat off (do I have to pick off the meat?), and use the cooked bones to make broth? I usually boil a whole chicken to get stock, but that gets really expensive using pastured chickens, and sometimes I just don’t want all that boiled meat. I love roasting chicken, so using those bones would be fantastic. All the broth recipes I’ve found use a whole chicken. Thanks for a great blog!

By: Amy

Amy — Thu, 03 Mar 2011 04:06:24 +0000

@Connie, I love star anise and cinnamon…never thought of adding them to my stock. Thanks for the yummy suggestion.

Hugs,
Amy

By: Connie

Connie — Wed, 02 Mar 2011 21:29:25 +0000

Thank you Amy for your blog! I have just read a bit and am so happy to know someone else who is GF and SF! I’ve just been diagnosed Gluten intolerant and am very new at this. I’ve been making chicken stock for years and really appreciate seeing how others do it. I’ve added star anise and cinnamon sticks for a very lovely flavour for Chicken Soup.

By: Cheri

Cheri — Wed, 24 Feb 2010 21:17:46 +0000

This is a great tip, because I made this stock for the first time and put it in the fridge. The next day it jelled and I was afraid to use it thinking I had done something wrong. It should still be good, so I’ll try using it tonight and freezing the rest. Thanks!

By: Amy

Amy — Sat, 10 Oct 2009 13:27:50 +0000

Thanks, Katie. Yes, please do link! And I appreciate the invite to include me in. For me it’s not about gluten-free or not gluten-free, sugar-free or not sugar-free but all about good food, good friends, and sharing our love for these things together.