Comments on: Why you really should make your own chicken stock

By: Dana

Dana — Sun, 16 Jan 2011 02:37:18 +0000

Hey, me again. I feel like I’m stalking you. I just sat down with my India Brown to read this and found it interesting that you wrote this while drinking an India Brown. Terrapin, of course.
I’m not going to promise anything, but I am inspired to make some broth. I will let you know if I do.
I’ve been meaning to ask you for any tips on baby food. (?) Sorry if this isn’t the appropriate place. I though since I had your attention…
hope you and yours are well

By: erin from swonderland

erin from swonderland — Sun, 09 Jan 2011 04:59:57 +0000

you are funny. you can talk food in my face, it won’t freak me out.

By: Corn and Chicken Chowder Recipe

Corn and Chicken Chowder Recipe — Thu, 06 Jan 2011 21:06:59 +0000

[...] homemade broth — you knew that was coming. [...]

By: Gingered Carrot Soup

Gingered Carrot Soup — Thu, 18 Mar 2010 21:20:17 +0000

[...] cups homemade chicken stock (if you don’t have homemade, use all [...]

By: Black bean soup with ham

Black bean soup with ham — Mon, 11 Jan 2010 20:03:25 +0000

[...] was a delicious soup. Surprisingly complex, thanks in part to the ham, but also due to the use of homemade chicken stock (you can, in a pinch, use canned broth, which the original recipe called for). Since the beans cook [...]

By: katy

katy — Fri, 13 Nov 2009 02:57:14 +0000

Scott, I have tried at least three times to de-bone a chicken, and each time ended up with a road-kill carcass. I’ve been doing it via illustrations from Cook’s Bible and JoC, so maybe the video is the ticket.

By: SK

SK — Fri, 13 Nov 2009 02:26:09 +0000

Recently been man-crushing on Jaque Pépin after watching him de-bone an entire chicken in about two minutes. You end up with a beautiful, evenly-cooked chicken flesh that’s done roasting in about 30-45 minutes. Plus you end up with a whole carcass and giblets for some stock. Use his mustard-crusted chicken recipe. Tremendous: http://www.kqed.org/w/morefastfoodmyway/episode204.html

By: Good-For-You, Delicious, Not-Dinner-Party Soup

Good-For-You, Delicious, Not-Dinner-Party Soup — Mon, 19 Oct 2009 20:56:11 +0000

[...] think the soup goes from good to fantastic if you use your own chicken stock (it’s easy! look here!). Don’t be afraid of the heavy cream; it adds a lot, and a little goes a long way. This soup [...]

By: Cream of Mushroom Soup

Cream of Mushroom Soup — Thu, 15 Oct 2009 00:17:38 +0000

[...] is an ideal time to thaw out one of the bags of chicken stock you made this week (insert emoticon wink) — I can’t imagine it would be nearly as good without it (but [...]