Home Cooking


Rich chicken stock


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4

Rich chicken stock

knitterbetty | Nov 29, 2007 05:44 AM

I accidentally made the best chicken/turkey stock. The scawny cooked turkey leg
my sister gave me to make soup with yielded a so/so stock,even with the usual carrot/onion additions. . It was OK, not too exciting, so I added a few cups of boxed organic chicken stock from Whole Foods. That helped some . Then, realizing I had practically no meat for my soup, I bought a whole chicken and simmered that in the stock. Result: a rich, wonderful stock . My question: do I have to do this to get the rich tasting stock I love so? I know Edna Lewis recommends making chicken stock by first browning the parts in the oven. I have never done this, and I wonder if that would get me that rich flavorful taste of the stock I made. . Any ideas? It seems kind of odd to have to make chicken stock by simmering a chicken in chicken stock. Thanks.

Want to stay up to date with this post?