Best Ever Chicken Stock Recipes
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
THE BEST CHICKEN STOCK
Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.
Provided by Food Network Kitchen
Categories condiment
Time 3h
Yield About 4 quarts
Number Of Ingredients 8
Steps:
- Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
- Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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