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Chicken Stock

After picking the meat from the bones, took the bags of stuff, with bones and skin, added an onion, some salt and bay leaves and will simmer rest of the day to make some stock for chicken and noodles next weekend. Into the Dutch oven and will simmer at 225 until it's time for pizza tonight.



  • buzd504buzd504 Posts: 1,979
    I like to add (if I have them) carrots, celery, peppercorns, parsley stems, and whatever else might be about to go bad in the vegetable drawer.
  • I agree but SWMBO said I only want onion and bay leaves as I will add the rest when making the chicken and noodles.
    NW IA
  • fletcherfamfletcherfam Posts: 888
    We make our in the crock pot after a while chicken in the egg super easy
  • BotchBotch Posts: 4,333
    Curious to know if the stock picks up any smoke flavor when you do this?  Reason I ask is, since I got a pressure cooker, that's the only way I make stocks anymore, but smokiness might be worth the time.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • @Botch most definitely picks up smoke IMHO
    NW IA
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