How to Make Chicken Stock

Published on Thursday, July 3, 2008, by CHOW Video Team / Edit Post

How to Make Chicken Stock

CHOW contributor Daniel Duane identifies which parts of the carcass make a great stock.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

ALLCHOW Tip
POST A COMMENT |2 Comments

COMMENT

  • What a waste to use wings for stock. That's the tastiest part of the chicken.

  • I was surprised to hear that you should not include the liver, I have often included both the liver and the heart to make basic chicken stock, and not had a problem.