CHICKEN STOCK
Steps:
- Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
BROWN CHICKEN STOCK
Steps:
- In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids. This can be frozen for up to 1 month.
BROWN CHICKEN STOCK
Provided by Food Network
Time 12h
Yield 4 to 6 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
- IMPROVISED SOUPS
- Basic formula for enough soup for 2 people (generous portions): 4 cups white or brown chicken stock, thawed chicken meat from making the white stock if you have it, shredded; 12 cups of any vegetables, herbs and spices you may have around the house that are quick-cooking, or already-cooked ingredients such as leftover rice or beans.
BASIC BROWN STOCK
Make and share this Basic Brown Stock recipe from Food.com.
Provided by Chef Shadows
Categories Stocks
Time 14h15m
Yield 5 quarts
Number Of Ingredients 4
Steps:
- Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
- Put bones in soup pot.
- Add 1 quart of water for each pound of bones.
- For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
- Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
- Add water if needed.
- DO NOT ADD SALT!
- Strain the stock and store in fridge.
- A layer of fat will form on top.
- Leave this in place to help seal the stock from air until ready to use.
- This stock will be gelatinous.
- If not using all in several days, I place some in vaccum bags and seal for freezing.
Nutrition Facts : Calories 41.8, Fat 0.2, SaturatedFat 0.1, Sodium 79.4, Carbohydrate 9, Fiber 2.7, Sugar 4.6, Protein 1.4
BASIC BROWN STOCK
Steps:
- Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
- Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. 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. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
- BROWN CHICKEN STOCK
- Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.
BROWN CHICKEN STOCK
This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) or chef Brad Farmerie's Moroccan Braised Lamb Shanks.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 4 1/2 quarts
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Divide chicken evenly between 2 rimmed baking sheets and roast until golden brown, 45 to 60 minutes. Add onion, carrots, tomatoes, and leek. Roast 30 minutes more, stirring occasionally. Transfer to a large stockpot.
- Combine parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine to enclose. Add to a 10-quart stockpot.
- Place hot baking sheets over low heat. Add 1 cup water to each baking sheet, scraping up browned bits from the bottom of the baking sheets with a wooden spoon. Add liquid to stockpot. Add enough water to cover bones by 2 inches, 20 to 24 cups. Bring to just a boil over high heat, and reduce heat to a simmer. Cook, skimming as necessary, for 2 hours.
- Strain through a sieve lined with damp cheesecloth. Let cool to room temperature. Transfer stock to refrigerator and let chill over night. Remove and discard solidified fat from top of stock. Transfer to an airtight container.
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
TERRANCE BRENNAN'S BROWN CHICKEN STOCK
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place chicken parts in a large stockpot. Pour enough cold water over chicken to cover by 2 inches. Place pot over medium heat and bring to a boil. Cook chicken for 5 minutes, skimming off any impurities and foam from the surface. Drain chicken, rinse, and transfer to a roasting pan.
- Drizzle oil over chicken and toss to combine. Transfer to oven and roast chicken, turning occasionally, until golden brown, about 35 minutes. Add leeks, onions, carrots, and celery to roasting pan and toss to coat with oil. Return to oven and roast mixture until vegetables are caramelized, about 20 minutes. Add tomato paste and toss to coat chicken and vegetables.
- Transfer contents of roasting pan to a large clean stockpot and cover with enough water to cover chicken mixture by 4 inches (about 6 1/2 quarts of water). Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for 90 minutes, frequently skimming off any impurities from the surface. Add bay leaves, thyme, and peppercorns, and continue cooking and skimming surface for 30 minutes more. If cooking liquid starts to evaporate below the level of the solids, add enough water to cover.
- Remove stockpot from heat and let stand until all solids sink to the bottom of pot, about 15 minutes. Ladle stock through a fine mesh sieve set over a large airtight container; discard solids. Let stock cool and use right away or cover and refrigerate for up to 3 days, or freeze for up to 3 months.
CHICKEN STOCK
This recipe came to me by way of the Recipe Adoption. I am leaving it as is, because it is very a good recipe. Of course, it is a stock, and can be changed around with different herbs to suit your own taste. It is a lengthy process, but if you use a lot of chicken stock, it is well worth the work. NOTE: You can save up your chicken parts in the freezer and then cook this off when you have enough parts. You don't have to go and buy special chicken. You can even use the carcass of baked chicken or turkey to go into this stock.
Provided by Jellyqueen
Categories Stocks
Time 4h15m
Yield 6 cups
Number Of Ingredients 12
Steps:
- In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
- Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
- Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
- Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
- Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
- Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
- Chill the stock and remove the fat.
- The stock may be frozen.
Nutrition Facts : Calories 36, Fat 0.2, Sodium 801.8, Carbohydrate 8.3, Fiber 1.6, Sugar 3, Protein 0.9
BROWN CHICKEN STOCK
Make and share this Brown Chicken Stock recipe from Food.com.
Provided by BonnieZ
Categories Stocks
Time 5h
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Rinse the bones twice in cold water to remove the blood.
- Preheat the oven to 450º F.
- Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
- Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
- During this time, skim carefully.
- Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
- Put the hot roasting pan over medium heat and add ½ cup dry white wine or water.
- Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
- Add bay leaf, peppercorns and parsley stems.
- Continue to simmer very slowly, uncovered, for 4 hours.
- Cool, strain, then refrigerate overnight, and scrape off the fat.
- If I want a concentrated stock, I boil the stock until it is half its volume.
- Refrigerate or freeze until needed.
- note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
- You can dispense with the rinsing and skimming, however.
- Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.
More about "marios brown chicken stock recipes"
BROWN CHICKEN STOCK RECIPE
From bonappetit.com
3.4/5 (5)Servings 4
- Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes-1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
- Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
- Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and gently simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.
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