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.
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
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.
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.
CHICKEN STOCK USING CARCASS
A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.
Provided by Peter J
Categories Stocks
Time 4h10m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken carcass in medium sized pot and just cover with water.
- Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
- Skim fat from the top of the broth.
- Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
- Allow stock to cool uncovered.
- Strain into a storage container and either use immediately or freeze for later use.
Nutrition Facts : Calories 9, Fat 0.1, Sodium 8.5, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 0.2
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
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
QUICK CHICKEN STOCK
Steps:
- Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
- Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
- Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
- Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE CHICKEN STOCK
Yield Makes about 10 cups
Number Of Ingredients 2
Steps:
- Cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken with 14 cups water and bring to a boil, skimming froth. Add remaining ‚ cup water and bring mixture to a simmer, skimming froth. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
- Pour stock through a fine sieve into a large heatproof bowl and discard solids. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.
ROASTED CHICKEN STOCK
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life's ailments, starts with a leftover carcass from a roasted chicken, one you've already eaten and picked the meat off of. What you're going for here isn't clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
Provided by Eric Kim
Time 1h10m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 7
Steps:
- To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
- To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
- Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
BASIC CHICKEN STOCK
Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 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 the 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. The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
CHICKEN STOCK
Steps:
- Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
- Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.
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