60 Minute Chicken Stock Recipes

BASIC CHICKEN STOCK

Basic Chicken Stock image

Provided by Florence Fabricant

Categories soups and stews, main course, side dish

Time 2h30m

Yield About 2 1/2 quarts

Number Of Ingredients 10

Ingredients

1 5-pound fowl or the necks, backs, wing tips, gizzards and hearts of four to six chickens; two small whole fowl may also be used
1 leek, trimmed and scrubbed
1 onion
2 carrots, scraped
2 stalks celery including the tops
1 bay leaf
5 whole peppercorns
10 to 12 cups cold water
Sprig of fresh dill and sprig of fresh parsley, tied together in a piece of cheesecloth
Salt

Steps:

Place all ingredients except water, parsley, dill and salt in a kettle. Add water (it should cover the ingredients) and bring to a boil. Boil for five minutes.
Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup. When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt. Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary. If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached. Chicken soup will keep in the refrigerator up to five days or it may be frozen.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN STOCK

Chicken stock image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, project, soups and stews, appetizer

Time 3h15m

Yield About three cups clear stock

Number Of Ingredients 4

Ingredients

5 pounds chicken bones including necks, backs and wings
8 cups water
2 ribs celery, cut in half
20 dried, hot, red peppers

Steps:

Combine the bones, water, celery and peppers in a kettle and bring to the boil. Let simmer, uncovered, about three hours.
Strain. Discard the solids. There should be about four cups of liquid including the fat. Skim or pour off all the fat.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 51 milligrams, Sugar 1 gram

60 MINUTE CHICKEN STOCK

60 Minute Chicken Stock image

Make and share this 60 Minute Chicken Stock recipe from Food.com.

Provided by Brookelynne26

Categories Stocks

Time 1h

Yield 6 cups

Number Of Ingredients 9

Ingredients

salt & freshly ground black pepper, to taste
3 lbs bone-in skin-on, chicken thighs
1 tablespoon extra virgin olive oil
1 medium onion, quartered
4 carrots, peeled & sliced
3 garlic cloves
2 celery ribs, sliced
handful flat leaf parsley
1 dried bay leaf

Steps:

Season the chicken with salt and pepper. Heat the olive oil in a large stockpot. Season chicken with salt and pepper and brown in small batches, being careful not to overcrowd pan. Transfer browned chicken to a deep bowl or dish.
Add onion, carrots, celery, and garlic and saute over medium-high heat, until lightly golden, 2 to 3 minutes. Add the chicken back to the pot, along with the parsley and bay leaf. Pour in 6 cups of cold water and bring to a boil. Reduce to a simmer and cook for one hour.
Skim fat from surface of stock. Using tongs or a large slotted spoon, remove chicken from the pot and set aside. Pour stock through a fine strainer, and discard vegetables and herbs. Let chicken cool, then remove meat from bones to use for soup or chicken salad if using stock for a later use; store chicken in a covered container in the refrigerator for up to 2 days. Divide stock in to smaller containers and let cool completely before covering and storing in refrigerator or freezer.

Nutrition Facts : Calories 580.3, Fat 38.5, SaturatedFat 10.4, Cholesterol 191, Sodium 216.4, Carbohydrate 19, Fiber 6.1, Sugar 3, Protein 41.3

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