Comments on: Easy Homemade Chicken Stock (aka Bone Broth) https://www.closetcooking.com/chicken-stock/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Wed, 15 Mar 2023 18:35:26 +0000 hourly 1 https://wordpress.org/?v=7.1.2 By: kevin https://www.closetcooking.com/chicken-stock/#comment-79227 Mon, 13 Jan 2020 13:11:44 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-79227 In reply to Jim D.

Great idea to save the skimmed off chicken fat for gravy!

]]> By: Jim D https://www.closetcooking.com/chicken-stock/#comment-79193 Fri, 10 Jan 2020 22:12:49 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-79193 I rarely buy chicken stock at the grocery anymore. I always use the carcass or two of chickens we have eaten.
I just add like you, some celery, onion sometimes a little garlic, bay leaf. I make a big pot. Simmer for 2-3 hours at least. Strain, put in fridge. Skim the fat. I use the fat sometimes when I want real chicken fat for a gravy. Freeze all of it in zip lock bags. Use it for soups, anything that calls for chicken broth.

]]> By: Ladies campus https://www.closetcooking.com/chicken-stock/#comment-62260 Tue, 19 Apr 2016 13:45:17 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-62260 Thanks for the stock , find it atlast I will have to try making

]]> By: Anonymous https://www.closetcooking.com/chicken-stock/#comment-59351 Mon, 26 Jan 2015 02:33:29 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-59351 Nutritional Values?

]]> By: kevin https://www.closetcooking.com/chicken-stock/#comment-58266 Thu, 05 Jun 2014 13:52:03 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-58266 Anonymous: Good tip on the onions skins!

]]> By: Anonymous https://www.closetcooking.com/chicken-stock/#comment-58184 Sun, 01 Jun 2014 18:34:10 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-58184 HotFlash here. Way late on this, but WRT onions, to peel or not to peel. Peeling an onion for broth/stock is a waste of time and onion. I use my onion peels anyway (freeze 'em until stock-making time). In addition to adding flavour, they add colour! Onion skins are a traditional natural dyestuff. Eg, for cloth https://waysofthewhorl.wordpress.com/2011/04/06/natural-dyeing-take-2-onion-skins/, and for Easter eggs! http://www.instructables.com/id/Easter-Eggs-Dyed-With-Onion-Skins-1/

]]> By: kevin https://www.closetcooking.com/chicken-stock/#comment-56499 Tue, 14 Jan 2014 10:31:07 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-56499 EvaMcD: Great question! I always peel my onions and carrots but I have read many recipes that call for you to throw them in unpeeled. I have also read that there are a lot of nutrients in the skins…

]]> By: EvaMcD https://www.closetcooking.com/chicken-stock/#comment-56494 Mon, 13 Jan 2014 23:27:06 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-56494 Hi Kevin. I have just discovered your blog. Beautiful pictures and yummy recipes! I have a question about the onion in your stock/broth. Do you peel your onion it or leave it unpeeled? I have read both ways are fine, but I was curious what the advantage for leaving the peel on would be. Thank you for sharing!

]]> By: kevin https://www.closetcooking.com/chicken-stock/#comment-56411 Thu, 09 Jan 2014 23:56:21 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-56411 Anonymous: I always use the bones from cooked chickens so I don't bother roasting them but roasting them would add flavour! Leeks and white wine are also good options!

]]> By: Anonymous https://www.closetcooking.com/chicken-stock/#comment-56410 Thu, 09 Jan 2014 23:19:25 +0000 https://www.closetcooking.com/2016/04/12/chicken-stock/#comment-56410 I always roast my bones at 400 for 40 minutes first.
But I buy them raw, so that may be the difference. I always use a little white wine and a leek the way the french do as well as mirepoix.

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