RICH CHICKEN STOCK
This recipe is courtesy of Bobby Flay and yields a wonderful tasty, stock but is time consuming. SO! Rather than saying to find an easier one, I say make this when you have an easy-going Sunday afternoon in the winter...snow outside, good movie or music inside, light a fire, and great aromas fill the air...and you end up with a rich wonderful stock! Enjoy!
Provided by LtlPhyl 2
Categories Stocks
Time 4h40m
Yield 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.
Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2
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.
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.
CHICKEN STOCK
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g
CHICKEN STOCK
Steps:
- Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.
- Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.
- Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator - and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.
- Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.
EMERIL'S RICH CHICKEN STOCK
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 4 quarts stock
Number Of Ingredients 12
Steps:
- Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.
RICH AND FLAVORFUL CHICKEN STOCK
Steps:
- Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
- Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
- If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.
BEST CHICKEN STOCK
Make and share this Best Chicken Stock recipe from Food.com.
Provided by NewEnglandCook
Categories Clear Soup
Time 4h
Yield 10 Quarts
Number Of Ingredients 8
Steps:
- When you have saved enough chicken bones, its time to make a good rich stock.
- Throw all the bones into a large stock pot (at least 12 qts.).
- Chop up the celery, carrots, onions, and put into the pot.
- Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
- Salt and pepper to taste.
- Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
- Simmer for 3- 4 hours.
- Cool and strain out all solids with a screen or cheese cloth.
- Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
- Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.
Nutrition Facts : Calories 15.4, Fat 0.1, Sodium 38.2, Carbohydrate 3.6, Fiber 0.8, Sugar 1.6, Protein 0.4
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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Estimated Reading Time 1 min
- Rinse the chicken well under cool running water and remove the neck, gizzard, heart and liver from the cavity, if present
- Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water
RICH CHICKEN STOCK | FOODLAND
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Total Time 3 hrs 30 minsCalories 5 per serving
- Rinse chicken with cold water and place in a 16-cup (4 L) saucepan or stockpot. Add 12 cups (3 L) cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. Continue to skim occasionally, as needed.
- Place parsley stems, thyme, black peppercorns and bay leaves in the centre of a 5 x 5-in. (12 x 12-cm) piece of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer stock uncovered, with spice bundle immersed, for 3 hours, occasionally skimming the top.
- Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).
- If using right away, skim fat with a ladle or dip a paper towel along the surface to absorb it and then discard. To cool, place the bowl of strained stock in a larger container filled with ice water. Stir to help release heat, then refrigerate. Remove the hardened layer of fat with a spoon or spatula. Otherwise, stock can be refrigerated for up to 3 days.
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