42 Reviews of Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

From: HeatherDiane

On Mar 27, 2006

I used a rotisserie chicken carcass to make this broth and it turned out great! I especially liked how easy it was to throw it all together - no peeling, no chopping. I think it took me a total of five minutes to get it all in the pot. I used this stock for Mizz Nezz's Chicken Vegetable Soup and I can easily say that it was the best homemade chicken soup I have ever made - better than my mom's even! Sorry, mom! Thanks, Kittencal - I will be doing this with all of my chickens from now on, and I'll probably try it after Thanksgiving next year. Guess I'll need a bigger pot, though!

From: Bergy

On Jan 9, 2006

I had a very dead chicken in the freezer - bought at a drop dead price several months ago - I thought it looked very sad and decided that a good rich chicken stock would be perfect to make this chickie smile - Your recipe makes a wonderful stock- I followed it to the letter and the result is 6 quarts of beautiful stock with cicken bits in it for truely pennies - Into the freezer Thanks Kittencal I'll be thinking of you on many a cold rainy/snowy day as I make this into many gourmet soups

From: atlfitgirl

On Oct 4, 2007

Kitten, I was cleaning out my freezer today and found a bunch of chicken odds and ends... neckbones, wing tips, backbones, you get the picture! I always buy whole chickens at the market since they are so much cheaper and I butcher them myself to impress my BF with my knife skills! I decided to make stock and realized I never reviewed this recipe which I have used at least a couple dozen times... This makes the best stock in the world. Leaving the skin on the onions is the key to a deep colored stock. I had run out of my stock once and had to use canned stock and it is just not the same!!! I make it as written...it needs no tinkering... so good! I like to put a collapsable vegetable steamer upside down after I have added all the ingredients to the pot. Once the pot has started to boil, this makes it soooooo much easier to skim off the fat and scum that has floated to the top of the water. Then I remove the steamer and allow the stock to simmer. I love making this stock in the fall and winter months, since it fills my house with a mouth watering aroma! Thanks for another keeper for life!!!

From: SJF in SF

On Mar 22, 2009

I currently have this simmering on my stove, and the whole house smells wonderful. I've used this recipe many times and love it. However, I now freeze my carrot shavings, celery tops, onion skins + ends, leek tops, garlic skins, etc. and toss those right into the pot along with chicken backs. I've done this several times and the stock always comes out different, yet delicious. Sometimes I do strain a second time. I use this for soups, rice, stews and just about anything else I can think of. One of my friends now wants to swap some of her garden vegetables for this stock, it's so wonderfull! Kittencal, you've done it again!

From: CountryLady

On Nov 12, 2005

Excellent taste ....... easy to make ........ economical too! I used the carcass from our Thanksgiving turkey. I used some of this stock to make your Cream of Tomato Soup (#118258), froze some in 1 cup containers, finished it off in an ice cube tray as per Frozen Bouillon Cubes (Frozen Bouillon Cubes). I'd call that a triple header (LOL) ....thanx Kitten!

From: Tulip-Fairy

On Oct 24, 2006

I have made this lots of times now, with left over chicken carcass and also with chicken wings bought especially. My butcher also gives me a chicken carcass for free if I ask him, it is usually left overs from legs and breast meat, meaning it still has it's wings and underside intact - how good is that? Ask your butcher he may do the same Takes me 5 mins to put together and the smell around the house is wonderful. I have started to put mine into the crockpot overnight / during the day for 7 hours and continue with step 7 as per recipe. An absolute winner, thanks kittencal.

From: adopt a greyhound

On Oct 17, 2009

Turned out great. Going to reheat and put into the freezer. I will use for soups and gravies. DH was fishing out the garlic to eat.

From: Chef Katfairykats

On Jan 27, 2007

Have made this twice, now, and what I love the most is how easy it is to get started. I use a whole chicken so I don't even have to mess with cutting it up. Thank you!

From: hepcat

On Oct 21, 2008

Great! My first time making homemade stock and it was so easy! I wish I'd had a larger stockpot, though, since I only ended up with enough stock for one batch of soup - but it was worth it! I made Chicken Noodle Soup with the stock and it was really yummy. Thanks, Kitten!

From: DeeCooks

On Nov 26, 2006

I used this to make turkey stock before Thanksgiving so I could make gravy ahead of time. (I hate the last minute gravy-making panic as it is, and I was going to be cooking in someone else's kitchen!!) It turned out perfectly. I did add parsley, bay leaf, thyme, and fresh sage, but that was because I know I use that when I roast the turkey. And for the future, you've inspired me to save all those chicken pieces I usually toss!