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Jamie Deen shows us how to make an essential kitchen staple, chicken stock from scratch Added on February 22 2010 | 21 Comments
I never put the vegetables in until I have strained out the bones. Is that difficult to pick them out of the vegetables? Some of them are very tiny. I'm sure it would be much better flavoring to cook them all together.
By Randi Caulkins on February 15, 2013
Can the chicken (and other) stock be canned in jars?
By Pat on November 22, 2011
You can learn about freezing stocks here:
By Jonathan Able on October 20, 2011
Just one question Jamie....do you strain this when it gets cooled ????
By kentuckylady1717 on September 27, 2011
Love this recipe and use it all the time. I have started freezing some stock in ice cube trays and then having small amounts of stock very handy when making sauces, soups or gravies. I always keep the water in which I cook carrots and freeze it in ice cube trays as well. The flavour these "ice cubes" add is amazing!
By Klara Oyler on March 08, 2011
This is a wonderful idea,to have paula vedios to answer questions and show how she makes her recipes!I'm 63 yrs.old and I'm still learning.I wish I would have had this when I was a newly married women to help me!Thank you Paula!HuGz
By Julia Kendall on March 07, 2011
Thanks..Great recipe...Can the chicken stock be frozen? Love all the Recipes
By Jeanne on January 25, 2011
By Jeanne Bisson on January 25, 2011
Thank you for this recipe , I have always wanted to know the best way of making chicken stock , and now I can get moor use of my chicken .I love the recipes I get from your site . thank you very much!!
By Mildred Mitchell on January 25, 2011
Thank you for this recipe,I have always wanted to know how to make my own stock , and now I can stretch my dollar even further ! I love Paula Deen and her two sons , thank you again
By Anonymous on January 25, 2011
We do this with Turkey too! I take all the bone (strain) and then put all the veggies and meat back in. Lovely stuff!
By Angela on January 24, 2011
Thanks for the video Jamie.Of course I'd watch you cooking shoe leather.You're just soooo cute.....Pam
By Pam Mckee on January 24, 2011
By Mary on January 24, 2011
I like your receipt but I can buy tha, I okay with you I make the print at some receipt.
By Claudette Leonard on January 24, 2011
By Leigh-Ann Menkedick on January 24, 2011
What a great way to use the carcass of a rotisserie chicken. I had never thought of that and I buy them quite frequently. One more question I would like to have answered. Can you freeze the stock and use at a later date when needed?
By Lois M Stracener on January 24, 2011
I have enjoyed the recipies you and your sons have done, I made the Chicken and the Turkey versions, and enjoyed them both!!! Kudo's to you Jamie and Bobby...
By Sandy on January 24, 2011
I MAKE THE SAME THING FOR MY SOUP I USE THE TURKEY CARCASS OR ANY POLTURY WHEN DONE I MAKE SOUP OUT OF IT I CALL IT BONE SOUP THATS WHAT WE HAD AFTER SUDAY CHICKEN DINNER IN THE 40S AND 50STHE NEXT DAY MAKES A GREAT MEAL WITH HOME MADE BREAD AND REAL BUTTER NOT THE FAKE STUFF MY MOM WAS A GOOD COOK I STLL DO IT .YOU CAN STRAIN IT TO GET ALL THE BONES OUT AND ADD FRESH VEG. IF YOU WANT ADD EITHER RICE OR NOODLES OR DUMPLINGS
By MARCELLA AMELL on January 24, 2011
That was a great idea. I just threw away a whole chicken back and it still had a lot of chicken on it.Next time I will know what to do with it. Thank you for the information.
By Joan Prince on January 24, 2011
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