When I have the thicker poultry and chicken bones I use a hammer to break them in half, to expose the marrow.
You can roast the chicken. Or buy a roasted chicken.
+1. I use a cleaver for the same thing.
Weird thing is Swanson also makes a chicken stock. The ingredient list says the Swanson bone broth has some veg in it (they also both say they have chicken stock as one of the ingredients so…).
Swanson’s website has a not very helpful explainer page, which essentially says “I dunno it’s all, like, soup?”
Yeah, I’m just going by the taste. From what I note, the broth seems to be a little better in the taste department than the stock, but they are both insipid versions of actual broth and actual stock. I don’t want to be a snob about this, but it’s really night and day.
Products like Swanson’s broth/stock whatever are pretty much useless except as a 1:1 substitute for water when you want to add just a little extra flavor to something. I’ll sometimes use it when I’m making rice, that kind of thing.
That’s exactly how I use it.
[agrees with Johnny_Bravo and Pulykamell while spooning up homemade matzoh ball soup made from fresh pressure cooked stock made from his bone bag, which indeed had set up to jello-esque consistency]
-swallows-
Can’t talk, eating real food, not flavored water.
But side note, my wife doesn’t use my stock anymore (with her vegetarian ways) and for most options that call for water or chicken broth, subs in a light lager - soups, stews, etc. Works pretty well in most cases, and if you buy cheap/smart, not much more than the ‘brand name’ stocks that have gotten silly priced ($2 US a can or more sometimes).
I grew up having chicken soup only rarely, and when I had it it was from a can. I never understood why anyone thought this was good: it was mediocre food, definitely not a comfort.
But ~15 years ago I decided to roast a chicken and make stock from the carcass, and it was a goddamned revelation. The flavor of canned/boxed soups is flat and salty. Homemade chicken soup made with homemade chicken stock is the food of the gods.
Just my $0.02:
If you are looking for a more flavorful chicken water that does not need any work I would recommend Better Than Bouillon.
You can use it in loads of things and it is pretty great.
It’s still … pretty salty and “sharp,” for lack of better word. I mean, I have the stuff in my cupboard. It will in no way substitute for an actual chicken broth or stock, but it does well to amp up stuff. I honestly don’t understand why people love this stuff so much more than powdered bullion. It’s only slightly better than that stuff. I’m fine with just keeping much cheaper powdered bullion around for my uses, as Better Than Bullion doesn’t really add much for the price to my tastes.
Yeah, I grew up with having homemade chicken soup made by my mom at least once a week, more like twice a week. So many memories of comfort and joy are tied up in that simple soup for me, which is probably why all commercial substitutes fall far short for me.
Bouillon is bouillon. Mostly a salt bomb. Not really meant (I do not think) to be consumed as soup. You can but it’s a stretch.
I have found uses for it in cooking though (like making rice or beans). Think of it like any other seasoning.
I’d also wager it is better than what Swanson has in their box stock (I have not done a side-by-side taste test…but my gut says go with the bouillon…particularly since you can manage how much you use).
Does anyone else crack the leg bones when making stock or is that just me?
I think “cleaver” and “hammer” were both mentioned upthread.
Bad idea - you know that black powdery stuff between layers of skin on the o ions? Mold and mildew. The nooks and crannies on carrot tops, in the digs on tater skins, molds mildews and fungi … some of which can be toxic to humans, or people not you can be allergic to them [which is why YOU didn’t have a bad reaction, but a visitor might]
Got no problem with saving bones [and all the wing tips can live in a zippy bag in your freezer until you have 2-3 pounds of them] Actually pretty much any meat bits can live in a zippy bag in your freezer until you have enough. My rough rule of thumb is a 1 gallon zippy bag of whatever critter bits to my 1 gallon stock pot - then I add a varying amount and assortment of veggies depending on my ultimate recipe [I make chicken stock for making juuk/rice congee by starting with 1 whole chicken, 1 onion chopped and wrapped in gauze with 1 star anise, 1 golfball sized hunk of dried galengal, ditto fresh ginger, 1 whole bulb of garlic, 1 cinnamon stick, 2 or 3 black cardamon pods and seeds, simmer for about 1.5 hours [do NOT boil] then strained, and enough stock to turn rice into juuk [um, about a third as much broth as you need for basic rice, you want it cooked soupy] after done, add back the chopped chicken.