HOMEMADE CHICKEN STOCK
Provided by Valerie Bertinelli
Time 2h
Yield 10 cups
Number Of Ingredients 9
Steps:
- Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
- Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
- Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.
RICH CHICKEN STOCK
Provided by Bobby Flay
Time 4h40m
Yield about 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
CHEF JOHN'S HOMEMADE CHICKEN STOCK
There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 13h40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 2.4 g, Cholesterol 19.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 36.4 mg, Sugar 1.1 g
HOMEMADE CHICKEN STOCK (HARRY CARAY'S)
from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.
Provided by Pneuma
Categories Stocks
Time 2h15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in large stockpot at medium heat.
- Add and brown chicken bones at both sides.
- Add rest of ingredients except water and saute until onions are translucent.
- Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
- Strain. The stock can be frozen for later use.
Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 1, Sodium 41.8, Carbohydrate 6.8, Fiber 1.4, Sugar 2.7, Protein 0.8
HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)
from Harry Caray's Restaurant Cookbook, the official homeplate of the Chicago cubs. It was voted Best Chicken Vesuvio in the city. It is a satisfying meal of chicken baked to utmost succulence encased in a red-gold crust of lush skin that slides from the meat as the meat slides off its the bone. Number of servings depends on your appetite.
Provided by Pneuma
Categories Chicken
Time 1h30m
Yield 16 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Blanch the peas by putting them in boiling water 1 minute.
- Joint each chicken into 8 pieces.
- Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside.
- Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown.
- Deglaze the pan with the wine and reduce by half.
- Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
- Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.
Nutrition Facts : Calories 2644.3, Fat 172.1, SaturatedFat 45.2, Cholesterol 663.3, Sodium 1597.3, Carbohydrate 81, Fiber 11.8, Sugar 7.4, Protein 169.8
CHICKEN VESUVIO
Steps:
- Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
- Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
- Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.
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
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