Homemade Chicken Stock Harry Carays Recipes

RICH CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

HOMEMADE CHICKEN STOCK (HARRY CARAY'S)

Steps:

• Heat olive oil in large stockpot at medium heat.
• Add and brown chicken bones at both sides.
• Add rest of ingredients except water and saute until onions are translucent.
• Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
• Strain. The stock can be frozen for later use.

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.

HOMEMADE CHICKEN STOCK

Steps:

• Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.
• Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.

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:

• 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

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.

CHICKEN VESUVIO

Steps:

• Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
• Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
• Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.