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:
- 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
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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
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
CHICKEN STOCK
I've started making and freezing this to make the most of the carcass - waste not want not!
Provided by Pablohoney
Time 2h
Yield Makes Batches
Number Of Ingredients 0
Steps:
- Cover the carcass with cold water and bring to the boil, skimming froth, fat and sediment periodically. Simmer for 15 minutes.
- Add the vegetables, roughly chopped.
- Crush the herbs and spices, then add.
- Mix well so that all ingredients are submerged. Skim again as necessary. Leave to simmer for 60 - 90 minutes.
- Strain and cool. Refrigerate for 2 - 3 days, or freeze for 1 month.
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11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK
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- Oven-Braised Rosemary Chicken Legs. Braising meat means it is first browned in a skillet and then finishes cooking in liquid. Braised chicken legs make a fabulous dinner that is simple to prepare.
- Garlic Roasted Chicken With White Wine Sauce. Roasted chicken is one of the tastiest, most satisfying dishes you can make and is especially good when served with a white wine gravy.
- Perfectly Poached Chicken Breasts. Poached chicken breasts make a delicious filling for burritos and tacos, a topping for salads, or can be used in chicken salad or soups.
7 GREAT SUBSTITUTES FOR CHICKEN STOCK - NEW HEALTH ADVISOR
From newhealthadvisor.org
- Juices. Juices can be used in place of chicken stock for some recipes. However, you must be careful when using juices as substitutes because they are not as versatile as other substitutes.
- Flavored Water. Sometimes it is impractical to use some of the chicken stock substitutes when preparing food. In such cases, you can use flavored water or add plain water and increase your seasoning.
- Wine or Beer. Alcohol is often used a substitute to beef and chicken stock when preparing meat, rice or stews. If you want to use beer or wine in place of chicken stock, mix half a cup of beer or wine with half a cup of water.
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- If using bones from a cooked chicken or turkey, skip this step. Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.
- Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to boil then reduce heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 6 hrs then add onion, celery, carrots, 2 smashed garlic cloves and 1 bay leaf.
- Place roasted bones and any accumulated pan juices into 6 Qt Slow Cooker. Add 12 cups warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 15 hrs.
LEARN TO MAKE CHICKEN STOCK AT HOME - EARTH, FOOD, AND FIRE
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- While the bones are roasting, rough chop your vegetables and saute them in the Stock Pot you will be using. Once the bones are roasted add them to this pot.
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- Herb Water. You can use regular water or water with butter for your chicken broth substitute, but you can also use water mixed with herbs. Just throw in some of your more flavorful herbs like tarragon, thyme, basil, or oregano and let it simmer in the water releasing all its flavors.
- Chicken Stock. It’s hard to tell the difference between chicken stock and chicken broth but you can use either without sacrificing any flavor. Chicken broth uses the bones from the chicken along with some veggies and herbs, but chicken stock substitute focuses on the meat from the chicken.
- Dashi. Looking for a real flavorful substitute that will add a little umami to your meal? Dashi is a lesser-known Asian ingredient that comes in dry or liquid forms.
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