Chicken Stock, Flavor Boost Edition

Warning:  2 chickens were harmed in the making of this post.

I’ve made chicken stock before, but never with this much flavor.  This time, I threw in more carrots, because they were about to go bad, and more cloves of garlic.  I didn’t peel or chop them, I just threw them in.  It was fun.  Also, more thyme.

And this stock turned out so much more flavorful than my last.  Why?  Were the chickens better?  Was the secret just to throw everything in the pot a la Ina, rather than slicing, dicing and browning a la Love and Olive Oil?  Maybe it was my “backyard” thyme?


I have no idea, but I’m glad it made so much.  These 9 cups are just the beginning.  The rest is in the freezer.  Can’t wait to make dinners with this.

Ummm, I didn’t really follow a recipe, I just made this by feel.  I used Ina’s recipe as a guide, but consulted with my main man Mark as well.

2 thoughts on “Chicken Stock, Flavor Boost Edition

  1. Pingback: How do I make SMOOTH pureed chicken for baby food? | Best Food Processors

  2. Pingback: Chicken Stock, Flavor Boost Edition [chicken stock] | a glass of milk

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