Chicken Stock Recipes

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CHICKEN STOCK



Chicken Stock image

Provided by Alton Brown

Categories     main-dish

Time 14h30m

Yield 5 quarts

Number Of Ingredients 11

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

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.

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

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

4 pounds chicken
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste

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

ROASTED CHICKEN STOCK



Roasted Chicken Stock image

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

1 leftover carcass from a whole roasted chicken, meat picked off and saved for another use
1 large yellow onion
1 head of garlic
8 small or 4 large dried bay leaves
1 tablespoon kosher salt (Diamond Crystal) or 1 1/2 teaspoons coarse kosher salt
1 tablespoon whole black peppercorns
1/4 teaspoon ground turmeric

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.

BASIC CHICKEN STOCK



Basic Chicken Stock image

Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 1/2 quarts

Number Of Ingredients 6

5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns

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.

CHICKEN STOCK



Chicken Stock image

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Provided by Samin Nosrat

Time 9h

Yield About 6 quarts

Number Of Ingredients 10

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

Steps:

  • Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
  • Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
  • Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
  • Strain the stock through a fine-meshed sieve. Let cool.
  • Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

CHICKEN STOCK



Chicken stock image

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

1kg chicken carcasses or wings
1 carrot, cut into chunks
1 onion, skin on, cut into quarters
1 leek, cut into chunks
1 stick of celery, cut into chunks
1 garlic clove, bashed
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
5 peppercorns
1 clove

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

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

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