By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/how-to-make-chicken-stock/comment-page-2/#comment-730669">Richard</a>.
Cooked meat would end up over cooked but it could be an option to use a whole raw chicken. With cooked I’d remove the meat though first if you want to eat it then add at the end for chicken soup. You may want to use cheesecloth for bones too so you don’t end up with little bone pieces in the soup.
By: Richard
If I start with a cooked chicken with meat on it, can I just follow your directions and eat the chicken, vegetables and the stock as chicken soup after removing the bones?
Thanks
By: Jasson
Very nice recipe chef . I made it yesterday. Thank you for your effort
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/how-to-make-chicken-stock/comment-page-2/#comment-716597">Trish Martin</a>.
I don’t know the safety of canning this unfortunately.
By: Trish Martin
If you can this how long will it last,
By: Theresa
Thank you.Easy to understand and make.This is by far the best recipe on the Internet.Not complicated.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/how-to-make-chicken-stock/comment-page-2/#comment-613223">Lynn</a>.
I do like to under season slightly (to taste) for this reason. I always keep mine in the low sodium side anyway then add more when I cook with it as needed.
By: Lynn
Doesn't seasoning with salt to taste before cooking end up making it too salty after all the evaporation occurs during cooking?
By: Dulce
Good, basic recipe. I've made it oh the stovetop and the pressure cooker and it turned out perfect both times.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/how-to-make-chicken-stock/comment-page-1/#comment-553011">Tabatha</a>.
I have a Crockpot brand slow cooker and it cooks fairly high (simmers while cooking) so 8 hours on low minimum has worked for me but probably the longer the better. So glad you like my recipes!
. I made it yesterday. Thank you for your effort 
