BASIC CHICKEN STOCK
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g
BASIC CHICKEN STOCK
Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 1/2 quarts
Number Of Ingredients 6
Steps:
- Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
- Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
- Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
- Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.
BASIC CHICKEN STOCK
I make this every couple of months to have chicken stock/broth on hand for recipes. I can use the cooked chicken for recipes, and all the sodium and preservatives are eliminated from my chicken stock. The smell in your house while this is cooking will make you hungry! It smells wonderful. For convenience, I freeze the stock into ice cube trays and then put them into freezer bags. 5 to 6 cubes is equal to one cup. The stock will be good in the freezer for about 6 months.
Provided by breezermom
Categories Very Low Carbs
Time 3h30m
Yield 11 cups
Number Of Ingredients 10
Steps:
- Place the chicken and giblets (except the liver) in a large stockpot. Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
- Adjust the heat so that the water still bubbles gently, then add the remaining ingredients. Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
- Pour all through a large colander or sieve set over a very large heatproof bowl. Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool. Cover it with plastic food wrap, and place in the refrigerator overnight.
- In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing. Once frozen, store in freezer bags and use in recipes!
Nutrition Facts : Calories 74.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 19.4, Sodium 91.5, Carbohydrate 4, Fiber 0.9, Sugar 1.6, Protein 5
BASIC CHICKEN STOCK
Make and share this Basic Chicken Stock recipe from Food.com.
Provided by ngibsonn
Categories Stocks
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Quarter onion.
- Chop scrubbed celery and carrot into 1 inch chunks.
- Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven.
- Add 6 cups water.
- Bring to a boil.
- Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables.
- Strain stock.
- Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method.
- Separate the egg white from the egg yolk, and reserve the shell.
- In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.
- Add to strained stock, and bring to a boil.
- Remove from heat, and let stand 5 minutes.
- Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 285, Fat 15, SaturatedFat 4.2, Cholesterol 141, Sodium 1016.3, Carbohydrate 6.5, Fiber 1.5, Sugar 3.1, Protein 29.6
BASIC CHICKEN STOCK
Provided by Anne Burrell
Time 4h
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
- Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.
- Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.
- Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.
BASIC CHICKEN STOCK
Provided by Florence Fabricant
Categories soups and stews, main course, side dish
Time 2h30m
Yield About 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Place all ingredients except water, parsley, dill and salt in a kettle. Add water (it should cover the ingredients) and bring to a boil. Boil for five minutes.
- Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup. When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt. Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
- Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
- Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary. If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached. Chicken soup will keep in the refrigerator up to five days or it may be frozen.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN STOCK
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Time 3h5m
Yield 1 litre
Number Of Ingredients 9
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium
CHICKEN STOCK
Provided by Mary Frances Heck
Categories Soup/Stew Chicken Onion Low Cal Celery Carrot Low Cholesterol Simmer Bon Appétit
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
More about "basicchickenstock recipes"
BASIC CHICKEN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (7)Total Time 1 hr 45 minsCategory Condiments And Sauces, Soups And Stews, SoupCalories 281 per serving
AMAZON.COM : KITCHEN BASICS ORIGINAL CHICKEN STOCK, 8.25 FL OZ …
From amazon.com
Reviews 8.9K
BASIC CHICKEN STOCK - LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
HOW TO MAKE RICH AND FLAVORFUL CHICKEN STOCK - FEAST AND FARM
From feastandfarm.com
HOW TO MAKE A BASIC CHICKEN STOCK - SIMPLE PARTY FOOD
From simplepartyfood.com
HOW TO MAKE CHICKEN STOCK : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY CHICKEN STOCK - BETTER HOMES & GARDENS
From bhg.com
BASIC CHICKEN STOCK (CHICKEN BROTH) RECIPE - IDEALIST FOODS
From idealistfoods.com
BASIC CHICKEN STOCK (VIDEO) - INNICHKACHEF
From innichkachef.com
BASIC CHICKEN STOCK - RECIPE30
From recipe30.com
BASIC CHINESE CHICKEN STOCK RECIPE | SIDECHEF
From sidechef.com
BASIC CHICKEN STOCK RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
BASIC CHICKEN STOCK - GLUTEN FREE RECIPES
From fooddiez.com
HOW TO MAKE CHICKEN STOCK LIKE A PRO - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE THE BEST CHICKEN STOCK (MOM’S RECIPE)
From elizabethrider.com
HOW TO MAKE A BASIC CHICKEN STOCK AND STORE IT FOR LATER
From morningchores.com
HOW TO MAKE CHICKEN STOCK - LEMON BLOSSOMS
From lemonblossoms.com
BASIC CHICKEN STOCK FEATURING ONION, CARROTS, CELERY AND MANY ... - CTV
From more.ctv.ca
BASIC CHICKEN STOCK | EMERILS.COM
From emerils.com
40 RECIPES USING CHICKEN STOCK | TASTE OF HOME
From tasteofhome.com
BASIC - CHICKEN SOUP - RECIPES - FEAST FOR FREEDOM
From feastforfreedom.com
CHICKEN STOCK | RECIPETIN EATS
From recipetineats.com
BASIC CHICKEN STOCK - THE GLOBE AND MAIL
From theglobeandmail.com
BASIC CHICKEN STOCK - BIGOVEN
From bigoven.com
THE ONLY CHICKEN STOCK RECIPE YOU'LL EVER NEED | COOKING …
From cookinglight.com
HOMEMADE CHICKEN BONE BROTH | SOUTHERN CRAVINGS
From southerncravings.com
KITCHEN BASICS® ORIGINAL CHICKEN STOCK | KITCHEN BASICS
From mccormick.com
THE COMPLETE GUIDE TO CHICKEN FEED - THE HAPPY …
From thehappychickencoop.com
CLASSIC CHICKEN STOCK RECIPE - ANDRé SOLTNER | FOOD & WINE
From foodandwine.com
BASIC CHICKEN STOCK – SAUER BRANDS
From sauers.com
HOW TO MAKE CHICKEN STOCK STEP BY STEP | ALLRECIPES
From allrecipes.com
BASIC CHICKEN STOCK RECIPE - LOS ANGELES TIMES
From latimes.com
THE NATURAL MARKETPLACE
From thenaturalmarketplace.com
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK - THE …
From thespruceeats.com
BASIC CHICKEN STOCK RECIPE • TECHNIQUES • ONE QUIET WOMAN
From onequietwoman.com
BASIC CHINESE CHICKEN STOCK - WOK & SKILLET
From wokandskillet.com
BASIC CHINESE CHICKEN STOCK - CHINA SICHUAN FOOD
From chinasichuanfood.com
HOW TO MAKE CHICKEN STOCK - COOKING CLASSY
From cookingclassy.com
BASIC CHICKEN STOCK RECIPE | STOCK RECIPES | PBS FOOD
From pbs.org
BASIC CHICKEN STOCK RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE TRADITIONAL HOMEMADE CHICKEN STOCK
From thedarlingacademy.com
You'll also love
Related Search