Chicken Stock Plus A Stock Of Chicken Recipes
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 PLUS A STOCK OF CHICKEN
I make a lot of soups, stews, casseroles, and Mexican dishes. Needless to say i use a lot of chicken stock as well as a lot of shredded, cooked chicken. A 10 pound bag of frozen chicken hind quarters sells at this writing for about $4.00. Yield is a guess.
Provided by Pierre Dance
Categories Chicken Thigh & Leg
Time 4h30m
Yield 20 cups
Number Of Ingredients 9
Steps:
- Open bag of chicken, empty contents into large stock pot.
- Wrap herbs in cheese cloth, tie with cotton string.
- Add all other ingredients.
- Cover with water by 2 inches.
- cover pot, bring to a boil.
- Reduce heat to simmer.
- Simmer for 4 hours.
- Turn off heat.
- Use tongs to remove chicken one piece at a time.
- Remove skin and fat, discard.
- Remove meat, set aside, discard bones.
- Discard Bouquet Garni when you find it.
- When you've picked out all you can with the tongs, pour remaining contents through a colander.
- Save the good stuff, discard the rest.
- Shred chicken and place 2 cups at a time in sandwich size zip lock bags, freeze.
- scour the pot clean and return the stock.
- Let cool then chill over night.
- Next morning remove congealed fat with a spatula.
- Reduce or not as you see fit.
- Place 2 cups at a time in sandwich sized zip lock bags, freeze.
- Supposed to keep for 3 months, I've never kept any that long.
Nutrition Facts : Calories 440, Fat 27.6, SaturatedFat 7.8, Cholesterol 188.4, Sodium 194.9, Carbohydrate 3.6, Fiber 0.8, Sugar 1.6, Protein 41.6
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
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.
CHICKEN IN A POT PLUS STOCK OR DUMPLINGS
This is quite different from the Chicken in a Pot recipe already posted (#7202), which calls for tomato and very little liquid. I like this alternative because it provides you with a whole, cooked chicken and stock for use in soup or whatever you wish. And maybe you disagree, but I think home-made chicken broth is noticeably better than the canned variety. I use this recipe specifically with soup in mind, but it's also an easy way to cook a chicken and results in a moist, tasty bird that is good re-heated. There are recipes for this that call for the chicken to be cooked in stock instead of water. In my experience this is unnecessary since the chicken and vegetables create one in the cooking process. For this recipe, it would definitely defeat the purpose. I suggest altering the seasonings according to your taste or planned use of the broth. This liquid can be used in any soup or stew that calls for chicken stock. Since this recipe results in about 6 cups of liquid, for soup you may want to freeze the first batch and plan on making another. I like to condense it by boiling and reducing the liquid. As if this isn't wordy enough, here are some options for serving. So... Option 1: When this is done cooking, save all the remaining liquid for soup and eat the chicken and vegetables with a supplemental gravy. You can make a gravy from the stock, or from the chicken wingtips, neck and giblets. If you want to do this, put the wingtips etc. into a small saucepan with salt and pepper, and maybe some vegetables like onions, carrots or garlic. Cover this with water and bring to a boil around the same time you start the chicken. Skim off the foam and simmer, adding water as it boils off if necessary. When your chicken is nearly done, take the wingtips and other things out of the gravy liquid and put it back on the stove. Sample it and add salt and pepper to taste. Combine three tablespoons of cornstarch with some water and add it to the liquid, bringing to a boil. Turn it down to low. The gravy should thicken. If you want it thicker, add more cornstarch. For more gravy, add some of the stock from the chicken pot. I like the taste of this gravy, but if you find it bland, add bullion to taste (preferably before the cornstarch). If you do this it's good to make mashed potatoes or add some small whole potatoes to the chicken pot at the beginning-- if you can fit them. Don't add cut-up potatoes since they'll cloud up and thicken your stock. Option 2: Along with the chicken, serve the stock as a soup with dumplings. I have provided a butter dumpling recipe adapted from Mark Bittman's How to Cook Everything. The bowls of broth and dumplings make a good first course-- if you do this, the chicken and vegetables may be kept warm on a platter in a 200 degree oven. Or you can slice up the chicken and add it to the bowls with the vegetables for a hearty soup.
Provided by Yamakawa
Categories Stocks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On the stove top, combine chicken, vegetables and water in a dutch oven or other large pot with a lid then bring to a boil over medium-high heat; skim off foam then reduce to a simmer at medium-low.
- Add the remaining ingredients and cover (if you put the seasonings in at the beginning you will lose some of them when skimming the foam-- for this reason corned beef seasoning packets are also best added after skimming the foam).
- Simmer until the chicken is cooked through-- about 45 minutes-- checking occasionally, if a lot of the water has boiled off, add more.
- When done remove the chicken and vegetables with a slotted spoon and strain the liquid to reserve as stock for soup, stew, or whatever you want; you must use it within four or five days if refrigerated or much longer if frozen.
- For dumplings: put the stock back on the stove at a simmer, taste the broth and add salt/pepper as necessary; if it's not rich enough, put the heat on high and boil it down to reduce until to your liking. For the batter, cream the butter in a bowl with a fork, then beat in the eggs and stir in the rest of the ingredients, blending well. The consistency should be such that it allows you to drop gobs of it into the pot; if it's not soft enough, slowly mix in broth to desired consistency. Drop the batter into the simmering broth by the teaspoonful (do this in whole "chunks", don't drizzle) and cook for about 10 minutes, until dumplings are set and cooked through. Serve immediately in the broth.
Nutrition Facts : Calories 698.9, Fat 46.3, SaturatedFat 16.3, Cholesterol 289.1, Sodium 590.4, Carbohydrate 25, Fiber 3.1, Sugar 5.8, Protein 43.8
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