CHEF JOHN'S HOMEMADE CHICKEN STOCK
There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 13h40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 2.4 g, Cholesterol 19.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 36.4 mg, Sugar 1.1 g
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.
ESSENTIAL CHICKEN STOCK
This classic stock doubles as a cold-weather tonic when rewarmed on its own -- it's also an essential building block to any chicken soup worth your grandmother's recipe.
Provided by Martha Stewart
Categories Soup Recipes
Time 4h
Yield Makes about 2 1/2 quarts
Number Of Ingredients 6
Steps:
- Place chicken, vegetables, bay leaves, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil, skimming impurities as they rise to the top. Reduce heat and simmer, skimming occasionally, until richly flavored, 3 to 4 hours. Strain through a fine-mesh sieve into a heatproof container. Refrigerate at least 8 hours to allow fat (schmaltz) to solidify on top; skim and reserve. Store in refrigerator up to 3 days, or freeze up to 3 months.
BASIC CHICKEN STOCK
Provided by Anne Burrell
Time 4h
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
- Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.
- Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.
- Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.
BASIC CHICKEN STOCK
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out. This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again. It also freezes beautifully.
Provided by Jacques Pepin
Categories one pot, soups and stews
Time 2h30m
Yield 13 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams
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
BASIC CHICKEN STOCK
Provided by Florence Fabricant
Categories soups and stews, main course, side dish
Time 2h30m
Yield About 2 1/2 quarts
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 0 grams, TransFat 0 grams
EMERIL'S RICH CHICKEN STOCK
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 4 quarts stock
Number Of Ingredients 12
Steps:
- Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.
More about "essential chicken stock recipes"
EASY HOMEMADE CHICKEN STOCK RECIPE WITH TIPS
From thespruceeats.com
4/5 (31)Total Time 4 hrs 15 minsCategory Soup, IngredientCalories 187 per serving
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK
THE ONLY CHICKEN STOCK RECIPE YOU'LL EVER NEED | COOKING LIGHT
From cookinglight.com
TUTORIAL: HOMEMADE CHICKEN STOCK - THE COOKIE WRITER
From thecookiewriter.com
ESSENTIAL CUISINE
From essentialcuisine.com
CLASSIC HOMEMADE CHICKEN STOCK - CANADIAN LIVING
From canadianliving.com
EASY HOMEMADE CHICKEN STOCK RECIPE - INSPIRED TASTE
From inspiredtaste.net
STOCK AND BROTH RECIPES | COOKING LIGHT
From cookinglight.com
40 RECIPES USING CHICKEN STOCK | TASTE OF HOME
SUPER CONCENTRATED CHICKEN STOCK - GLEBE KITCHEN
From glebekitchen.com
HOW TO STOCK A COMPLETE PANTRY: A COMPLETE LIST OF ESSENTIAL ...
From allrecipes.com
BASIC CHICKEN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
INGREDIENTS 101: THE ESSENTIAL HOMEMADE CHICKEN STOCK
From food-hacks.wonderhowto.com
ESSENTIAL CHICKEN BROTH » CHICKEN FARMERS OF SASKATCHEWAN
From saskatchewanchicken.ca
ESSENTIAL CHICKEN BROTH | CHICKEN.CA
From chicken.ca
EASY CHICKEN STOCK RECIPE | COOK THE BOOK
From seriouseats.com
CHICKEN STOCK: EASY, BEAUTIFUL, EASILY DIGESTIBLE, & NUTRIENT-RICH
From healthhomeandhappiness.com
HOMEMADE CHINESE CHICKEN STOCK - JUSTASDELISH.COM
From justasdelish.com
CHICKEN STOCK | RECIPETIN EATS
From recipetineats.com
SERIOUSLY RICH HOMEMADE CHICKEN STOCK - I AM HOMESTEADER
From iamhomesteader.com
OUR FAVORITE BOXED CHICKEN BROTH - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE CHICKEN STOCK - COOKING CLASSY
From cookingclassy.com
CHICKEN STOCK RECIPE - HOT KITCHEN
From hotkitchen.cooking
HOMEMADE CHICKEN STOCK - GRANDMA'S EASY RECIPE – MUST LOVE …
From mustlovehome.com
HOW TO MAKE THE BEST CHICKEN STOCK | FOODIECRUSH.COM
From foodiecrush.com
HOMEMADE ROASTED CHICKEN BROTH | SWEET TEA + THYME
From sweetteaandthyme.com
QUICK EASY CHICKEN STOCK - FEELING FOODISH
From feelingfoodish.com
HOMEMADE LOW SODIUM CHICKEN STOCK | CHICKEN.CA
From chicken.ca
RICH CHICKEN STOCK | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO MAKE THE BEST CHICKEN STOCK (MOM’S RECIPE)
From elizabethrider.com
HOW TO MAKE CHICKEN STOCK - EASY HOMEMADE CHICKEN STOCK RECIPE
From thepioneerwoman.com
ESSENTIAL CHICKEN STOCK FROM MEAT MANIFESTO BY ANDY FENNER
From app.ckbk.com
EASY HOMEMADE CHICKEN STOCK {STOVE OR SLOW COOKER} - THE BUSY …
From thebusybaker.ca
HOMEMADE CHICKEN STOCK - BAKE.EAT.REPEAT.
From bake-eat-repeat.com
BASIC CHICKEN STOCK RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE GRAVY WITH CHICKEN STOCK ( STEP BY STEP)
From bbckitchen.com
ESSENTIAL CUISINE
From essentialcuisine.com
REALLY GOOD CHICKEN STOCK (INSTANT POT OR STOVETOP) - UMAMI GIRL
From umamigirl.com
EASY HOMEMADE CHICKEN STOCK - CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love