Easytenderchickenstock Recipes
EASY TENDER CHICKEN STOCK
This is so much easier than doing the "old bird" the old way!! and deliciously tender! How it is used is of course up to you, this is what I do: 1. remove chicken, skin it, debone it, use the very tender meat in salads, sandwiches or in any recipe that calls for cooked chicken, it can be frozen for future use. 2. the juice/sauce, should be put in a bowl and in the fridge overnight. The next day, the fat will be on top and can be removed and discarded. the remaining juice will have turned to jelly overnight and can be used as the base for a wonderful "sticky lips" chicken soup, veggie soup etc.,or can be used in any recipe calling for chicken stock. Even watered down, it is better than average. Also can be frozen. Taken apart, used properly with common sense, there is very little chance of it causing a heart attack. Chicken soup is well known as a cure all, spiritual or otherwise. The photos show the "old bird" jelly after refrigeration overnight with the fat risen to the top , then with the fat taken off to show the jelly, then a bowl of soup made from the jelly, the rest of the "old bird" was used for an updated (slimed down) version of chicken and dumplings the remainder frozen for future use. No photo of the old bird in the crock pot, it was quite ugly and turned out fuzzy.
Provided by Derf2440
Categories Chicken
Time 10h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Pat bird very dry, hook wings underneath body to form a rack, sprinkle cavity with salt and pepper, place onion and lemon in cavity, dot breast with butter or margarine.
- Place chicken in bottom of a 4 to 5 qt crockpot sprayed with veggy cooking spray.
- In a small bowl, mix herbs and seasonings, sprinkle mixture evenly over chicken, cover pot.
- Cook on high setting for 2 hours, change setting to low, cook for a further 6 to 8 hours.
- If desired, the bird can be transferred to a roaster and browned in the oven.
Nutrition Facts : Calories 423.9, Fat 33.9, SaturatedFat 10.5, Cholesterol 115.9, Sodium 202.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 27
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.
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