Chicken Stock To Make 1 12 Quarts Recipes

CHICKEN STOCK

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.

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.

BASIC CHICKEN STOCK

Steps:

• Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
• Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
• Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
• Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

CHEF JOHN'S HOMEMADE CHICKEN STOCK

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.

CHICKEN STOCK

Steps:

• In 4-quart Dutch oven or stockpot, place chicken. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Carefully remove chicken from broth by placing wooden spoon into cavity and lifting with fork or tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables.
• Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.

BASIC CHICKEN STOCK

Steps:

• Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
• Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
• Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.

CHICKEN STOCK TO MAKE 1 1/2 QUARTS

Steps:

• Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat.
• As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want.
• Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by skimming with a ladle (see Helpful Hint). Cool by placing the container of strained stock in an ice water bath, then refrigerate.

PRETTY QUICK CHICKEN STOCK

Steps:

• In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.
• Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning.

BASIC CHICKEN STOCK

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.