Barefoot Contessas Homemade Chicken Stock Recipes

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CHICKEN STOCK



Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.

CHICKEN STOCK



Chicken Stock image

Provided by Ina Garten

Time 4h15m

Yield 6 quarts

Number Of Ingredients 11

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
20 sprigs fresh dill
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Ina Garten

Categories     main-dish

Time 13h20m

Yield 6 servings

Number Of Ingredients 20

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
  • Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
  • Season to taste and serve.
  • 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.

BAREFOOT CONTESSA'S HOMEMADE CHICKEN STOCK



Barefoot Contessa's Homemade Chicken Stock image

Make and share this Barefoot Contessa's Homemade Chicken Stock recipe from Food.com.

Provided by Juenessa

Categories     Whole Chicken

Time 5h

Yield 6 quarts

Number Of Ingredients 11

3 -5 lbs roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 stalks celery & leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.
  • **Cooking time does not include chilling the stock overnight.

Nutrition Facts : Calories 392.1, Fat 23.6, SaturatedFat 6.7, Cholesterol 106.9, Sodium 2495.5, Carbohydrate 17.2, Fiber 3.7, Sugar 6.7, Protein 27.4

BAREFOOT CONTESSA'S CHIVE BISCUITS



Barefoot Contessa's Chive Biscuits image

Make and share this Barefoot Contessa's Chive Biscuits recipe from Food.com.

Provided by Juenessa

Categories     Breads

Time 42m

Yield 8 biscuits

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 lb cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or 1/2 cup fresh parsley
1 egg, mixed with
1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 400 degrees.
  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Add the butter and mix on low speed until the butter is the size of peas. (This is a very important step for light, fluffy biscuits.).
  • With the mixer on low, add the half-and-half and beat until just mixed-do not over-mix.
  • Add the chives and mix until just combined.
  • Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4 inch thick.
  • Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper.
  • Brush with the egg wash.
  • Bake for 20 to 22 minutes, until the tops are browned and the insides are firm.
  • Serve warm.

Nutrition Facts : Calories 258, Fat 15.1, SaturatedFat 9.2, Cholesterol 65.3, Sodium 374.5, Carbohydrate 25.9, Fiber 0.9, Sugar 0.8, Protein 4.9

THE BAREFOOT CONTESSA'S LEMON AND GARLIC ROAST CHICKEN



The Barefoot Contessa's Lemon and Garlic Roast Chicken image

Make and share this The Barefoot Contessa's Lemon and Garlic Roast Chicken recipe from Food.com.

Provided by Lvs2Cook

Categories     Whole Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (5 -6 lb) roasting chickens
kosher salt, as needed
fresh ground black pepper, as needed
1 bunch fresh thyme
4 lemons
3 heads garlic, halved crosswise
2 tablespoons butter, melted
1/2 lb sliced bacon
1 cup white wine
1/2 cup chicken stock

Steps:

  • Preheat oven to 425 degrees.
  • Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
  • Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  • Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  • Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

BAREFOOT CONTESSA'S PARMESAN CHICKEN STICKS



Barefoot Contessa's Parmesan Chicken Sticks image

Make and share this Barefoot Contessa's Parmesan Chicken Sticks recipe from Food.com.

Provided by Juenessa

Categories     Chicken Breast

Time 30m

Yield 14-16 sticks

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
unsalted butter
olive oil
bamboo skewers (6 to 10 inches long) or ice-cream stick

Steps:

  • Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
  • Combine the flour, salt, and pepper on a dinner plate.
  • Beat the eggs with 1 tablespoon of water on a second plate.
  • Combine the breadcrumbs and Parmesan on a third plate.
  • Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.
  • Don't crowd the pan.
  • Add more butter and oil and cook the rest of the chicken breasts.
  • Serve each strip on a skewer or stick.
  • You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Nutrition Facts : Calories 147.8, Fat 3.6, SaturatedFat 1.3, Cholesterol 64.1, Sodium 397.9, Carbohydrate 12.9, Fiber 0.7, Sugar 0.6, Protein 14.8

BAREFOOT CONTESSA'S CHICKEN PICCATA



Barefoot Contessa's Chicken Piccata image

Make and share this Barefoot Contessa's Chicken Piccata recipe from Food.com.

Provided by Irish Rose

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
kosher salt & freshly ground black pepper
1 cup flour
2 extra large eggs
1 1/2 cups seasoned dry bread crumbs
olive oil
3 tablespoons unsalted butter, at room temperature
1/3 cup fresh lemon juice, reserve the lemon halves
1/2 cup dry white wine
fresh parsley, chopped

Steps:

  • Preheat oven to 275 and line sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
  • Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
  • Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
  • Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.

Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.3, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7

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