Homemade Chicken Stock For Cooking Recipes

HOMEMADE CHICKEN STOCK

Steps:

• In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

BEST-EVER CHICKEN STOCK RECIPE

Steps:

• Place a 6- to 8-quart pot with a tight-fitting lid on the stovetop. I use a 6-quart pot for a 4- or 5-pound chicken.
• Remove the paper pouch that contains the organs if it's still in the chicken. Use in another recipe or discard.
• Add all ingredients to the pot. Clean the veggies but it's ok to leave the skin on the onion and carrots. Cover with filtered cold water to about an inch below the top.
• Put a tight-fitting lid on the pot.
• Set it on the stove and bring it to a boil. This takes about 10-20 minutes.
• Immediately reduce to a simmer. Simmer for at least 4 hours or up to 24 hours. The longer the simmer, the better the flavor.
• If you use a whole chicken, remove the meat from the chicken after 2 hours to prevent overcooking it. (See the sections above for my method to remove the meat).
• Keep the pot covered to prevent your stock from evaporating. If you notice the liquid reducing too much, you can add a few cups of water at any time during the process.
• After simmering for at least 4 hours in total, strain your stock through a fine-mesh sieve, strainer, or cheesecloth into a large bowl, pot, or a large stockpot. Simmer up to 24 hours for more flavor before straining.
• Discard everything that was in the pot except the liquid you just strained. The veggies, for example, are beyond saving, but they served a very good purpose.

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.

HOMEMADE CHICKEN STOCK FOR COOKING

Steps:

• Place a whole chicken in a large pot of water with a large amount of water with washed (no need to peel) large carrots cut into managable pieces, a large onion, quartered (also not peeled -- the peels seem to add more color and taste to the stock), 6 or 8 stalks of celery with their tops, also cut into managable pieces, a bunch of parsley, (you can leave it whole too) a head of seperated, unpeeled garlic cloves, a few bay leaves, 10 or 12 whole peppercorns and whatever else stikes my fancy at the time that seems as tho it might work with a chicken stock.
• Also could add a turnip, shallots or anything else that will work that is in your fridge, and needs to be used up.
• Bring to a boil, cover and simmer to get all the flavor out of your herbs and vegetables. It could take a couple of hours to get every little bit of flavor. Drain into a colander (make sure you have something under it to catch the stock. Missing this step can be frustrating; to smell it cooking for so long, look forward to a delicious stock and then dump it down the drain because you forgot to place a container under the colander).
• Return the stock to the pan and simmer to reduce the stock and enrich the flavor.
• You can add salt if you like, but I don't usually because I will probably salt whatever I will make with the broth. I don't think you will miss it.
• The vegetables and herbs season the stock up nicely.
• Never toss a turkey carcass without treating it as a stock option.
• Break it up to fit if you have to, but never throw it away without making a delicious stock out of it first.
• Turkey stock makes a delicious soup or stuffing seasoning as a side dish to chicken or base for a gravy.
• Making stock isn't hard, but it is a little time consuming because of the long cook time.
• The working part is easy because you don't have to peel anything.
• The peels are good for the stock and leave lots of good things behind like vitamins.
• What you throw away has all the good stuff simmered out of and into your broth. (This is the reason I cringe when someone is going to boil their meat before grilling. What a waste of wonderful flavor to be poured down the drain).
• Try it sometime on a day off when you have a few hours to make the stock.
• I have heard of making it in a crockpot, but I can't imagine doing so because of all the stuff you add to the pot.
• My crockpot just would not be big enough, but my stock pan is great and makes a decent amount of stock.
• I can get 2 - 1 gallon size freezer bags out of one chicken.
• It makes the best chicken soup, but use fresh chicken and vegetables because those make the best tasting stock.

HOMEMADE CHICKEN STOCK

Steps:

• Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
• Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
• Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.

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.

THE BEST CHICKEN STOCK

Steps:

• Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
• Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

HOMEMADE CHICKEN STOCK

Steps:

• Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.
• Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.

CHICKEN STOCK

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.

HOMEMADE CHICKEN BROTH

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.

HOMEMADE CHICKEN STOCK

Steps:

• fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
• reduce to simmer & add veggies.
• let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
• Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
• skim froth off as it comes up throughout.
• take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
• you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.

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.

BASIC CHICKEN STOCK

Steps:

• Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
• Remove chicken and vegetables. Strain stock. Skim fat off the surface.
• To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

HOMEMADE CHICKEN STOCK

Steps:

• Place chicken in slow cooker or large stockpot.
• Add the remaining ingredients, ending with water.
• Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
• Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
• Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.

CHICKEN STOCK

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.

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.