Comments on: Cooking Basics: Browned Chicken Stock

By: Nutmeg Nanny

Nutmeg Nanny — Fri, 30 Oct 2009 22:28:55 +0000

Thanks for this recipe! I have always wanted to make a large batch of stock.

By: Juliana

Juliana — Thu, 29 Oct 2009 23:36:29 +0000

Brown chicken broth…looks delicious, so soothing, and great pictures as well

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Thu, 29 Oct 2009 20:28:47 +0000

I agree, chicken stock is amazing when you make it at home! Great minds! 😉

By: nora@ffr

nora@ffr — Thu, 29 Oct 2009 16:26:24 +0000

wow!! vat a great idea!! i shud give a try soon!! love the presentation and the lovely pictures!1
cheers!

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Thu, 29 Oct 2009 16:16:56 +0000

This browned stock sounds so very flavorful! I will definitely give it a try!

By: DebinHawaii

DebinHawaii — Thu, 29 Oct 2009 09:51:15 +0000

I love making my own stock and you are right–it does really stretch those extra $$$ spent on buying organic and/or free-range chicken.

By: Mary

Mary — Wed, 28 Oct 2009 21:54:21 +0000

How great that someone – that would be you – is posting these from scratch recipes. It’s another way to green our kitchens.

By: Sweta

Sweta — Wed, 28 Oct 2009 21:24:01 +0000

Wow-you’ve inspired me to make my own stock now!! I’ve never bothered making it-since buying was so much more convenient .

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Wed, 28 Oct 2009 21:22:29 +0000

Lovely post. We started making our own stock after we started culinary school and it’s so satisfying to make it from scratch.

By: lk

lk — Wed, 28 Oct 2009 17:58:19 +0000

Megan- I would still roast the bones a second time. The won’t get browned in the initial roast, with all of the meat on them. if you don’t want to spend the extra time, you don’t HAVE to brown the bones, but then you’ll end up with a standard chicken stock, that won’t taste as rich as the browned stock (but will still be way better than buying pre-made)