Chicken stock or broth from The Pleasures of Cooking for One by Judith Jones

  • celery
  • chicken necks
  • Show all ingredients...

  • EYB Comments

    Carcass preferably uncooked but if cooked, add fresh uncooked other parts.

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Notes about this recipe

  • Eat Your Books

    Carcass preferably uncooked but if cooked, add fresh uncooked other parts.

  • Christine on May 19, 2016

    Made with a cooked chicken carcass, but also with fresh giblets, etc. I also omitted the celery and used tarragon because that was the only fresh herb I had. This was simple to make and used up all the odds and ends I had on hand, which is why I chose it over other stock recipes in my collection. I haven't used it yet in any recipe where the stock is prominent (such as chicken noodle soup), but I've been pleased with other more minor uses of it and froze some for later.

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