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Recipe Questions - UGA.edu's Chicken Broth
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Recipe Questions – UGA.edu’s Chicken Broth


Hi guys,

Could i get a reality check on this chicken stock recipe (from UGA.edu).

just want to confirm some things:

  1. we're just boiling chicken bones here? no veggies, no seasoning in the recipe? i'm not missing a whole section of the web page?

  2. in this line: "If desired, remove any tiny amount of meat trimmings still clinging to bones and add back to the broth. Reheat broth to boiling" – they mean add only the bones back to the broth when you reheat right before filling the jars, but the part about removing the meat trimmings isn't part of the "if desired" statement, correct?

  3. is this gonna be a good broth? it seems so plain; i was really expecting some veggies in there. is there another recipe that will get me a better result?

by Zealousideal_Bee3665

1 Comment

  1. poweller65

    I always add veggies and increase the processing time to match the vegetable stock recipe from bernadin. Vegetable have more chance for botulism spores so I think that’s why it has a longer processing time. You can add dry spices but personally I just add a bay leaf or two and peppercorns

    https://www.bernardin.ca/recipes/en/vegetable-stock.htm?Lang=EN-US

    I personally don’t add anything back to the broth because I don’t want any trimmings in it