If you do this you will never taste liver in the broth and you will have a deep, golden very chickeny broth. The best alternative to a slow cooker is putting a stock pot in the oven on very low heat. The light broths are great for rice dishes or lighter soups. The next morning I dipped in a spoon and it was amazing! Is it supposed to taste like chicken soup without stuff in it? WHY DID I NEVER THINK ABOUT THAT? I’m a vegetarian, and still read your whole post! She always taught me to roll out the noodles, slice them (either a sharp knife or a pizza cutter works well) and then the crucial step – separate and “fluff” the noodles and leave them on the counter or a clean dishtowel. I would have thought that you add that as needed to the recipe you are making with the stock. (And looking forward to your take on a life-changing vegetable stock!). 1) put a few layers of cheese cloth in the colander before I strained (had it left over in a drawer). I’m an avowed soup lover and like the Joy of Cooking roasted chicken broth variation, but I’ll try this one as well, the fewer steps are appealing. Fantastic, low-fat (I don’t skim it!) Save my name, email, and website in this browser for the next time I comment. Heat the olive oil in a large oven-safe skillet over medium high heat. I’ve found that when using the whole carcass, you don’t get the beautiful light clear color. Thank you for sharing. I, like many others that have commented, was a disbeliever in the simplicity of this recipe. After cooking at high pressure for 30 minutes, it will beep and switch to “Keep Warm” mode. I’ve just entered the Paleo world and just finished a Whole30 (whole9life.com). I’ve never, ever posted a comment on any recipe but after making this perfect stock last night I felt compelled so here I am. I am reporting back having made your stock several more times as written (as opposed to my first attempt, which subbed drumsticks for wings.) I was so excited to try this, as I’m a big fan of homemade chicken broth but short on time these days. I so appreciate your detailed and thorough your approach to presenting recipes. Deb, would you have stock if you just reduced this further? (It baffles me so much as I’ve made this dozens of times in the last two years and we would drink it straight, okay, that’s gross, but we love it that much. I asked my dad bring your cookbook over for me (I live in South Africa, originally from NJ). There’s a very quick Edna Lewis one that chops all the bones… I’ll add the link in a few minutes. Why chicken wings? Yes, it should work just fine, although I haven’t tested it in the oven. Speaking of little hearts- how did that darling baby get to big-boy-bike status already? I wish I could invent and bestow to you a James Beard award for “Food Writer Contributing Most to Humanity”. This is a beautiful stock. Press the cancel button to turn off the heat. Our family likes a rich broth for matzo ball soup. I can’t wait to try this recipe! Your note on that, though, and the $# to back it up has convinced me to give it a try! I found that if I covered the pot, the liquid would start to boil even on low heat, so I left the stock uncovered; unfortunately, this meant that a lot of my liquid ended up evaporating (I added more water in, but I worried that adding too much would thin out the taste, so I didn’t overdo it). Chili, beef stew, gumbo and red beans? It looks like a 4-quart slow-cooker (mine) won’t be big enough for this recipe. I really like that this stock does not have all the seasoning that one made using all the typical herbs and vegetables for a chicken based soup or casserole does. About to make my matzoh balls.. I think this will make my “any-poultry-I-can-stuff-in-my-face-is-good” cat very happy with the wing-leftovers! Trying this as it’s written and looking forward to the results. Mine came out amazing! One unexpected perk is you can pretend you’re a crankity old witch brewing an elaborate potion full of chicken feet… everyone does that, right? So, its in using the wings, eh?…guess what is on the top of my shopping list for this weekend… Makes it *so* easy to remove when done. I figured a lovely pure chicken stock was the best – and that vegetables would be added into whatever recipe I was using the stock for anyway. So basically French onion soup or ribollita (although it is so thick I am not even sure it counts as soup – more of a watery stuffing really). Asian markets should have them. I just made a 1/2 batch of this to test the recipe. Shruti — This fall, promise. Coming home on windy, rainy nights last week, first thing was hot shower, then warm woollies topped off with a mug of hot beef broth….cant wait to make my next beef stock with oxtail for the same reason chicken stock ought to be made with wings. Couldn’t wait.