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Reviewed Chicken Stock
Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I love this recipe, but like most of the other happy posters, I have altered it a bit. I likely use 1/2 gallon to 4 lbs of chicken, give or take a little.
I start by first simmering the chicken, which usually includes at least some thighs and / or legs with meat, alone for a couple hours. I take the chicken with meat out and...”