Ina Gartens Chicken Stock Recipes

INA GARTEN'S CHICKEN STOCK RECIPE

Ina Garten's Chicken Stock Recipe image

Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.

Provided by Aysegul Sanford

Categories How To

Time 6h15m

Number Of Ingredients 11

Ingredients

3 whole chickens* ((4-5 pound each))
3 large yellow onions (unpeeled and quartered)
6 carrots (unpeeled and cut in thirds)
4 celery stalks with leaves (cut in thirds)
4 parsnips (unpeeled and cut in thirds (optional))
20 fresh parsley sprigs
15 fresh thyme sprigs
20 fresh dill sprigs
1 head garlic (unpeeled and cut in half crosswise)
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
Strain in batches using a colander.
Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.

Nutrition Facts : Calories 951 kcal, Carbohydrate 31 g, Protein 74 g, Fat 58 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 286 mg, Sodium 2651 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving

INA GARTEN SAYS THIS HOMEMADE CHICKEN STOCK IS HER SECRET WEAPON IN THE KITCHEN

Ina Garten Says This Homemade Chicken Stock Is Her Secret Weapon in the Kitchen image

Ina Garten keeps this homemade chicken stock, from her new cookbook "Modern Comfort," on hand to add rich flavor to soups, stews and sauces.

Provided by Parade

Categories Soup/Stew

Time 15m

Yield 5-6 quarts

Number Of Ingredients 11

Ingredients

3 (5-lb) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut into thirds
4 parsnips, unpeeled and cut in half
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 Tbsp kosher salt
2 tsp whole black peppercorns

Steps:

Place all ingredients in a 16- to 20-quart stockpot. Add 7 quarts water and bring to a boil. Lower heat and simmer uncovered 4 hours. Allow stock to cool for 30 minutes. Strain contents of pot through a colander into a large bowl and discard solids. Pack stock in containers and refrigerate for up to a few days or freeze for up to 6 months.

Nutrition Facts :

CHICKEN STOCK

Chicken Stock image

Provided by Ina Garten

Time 4h15m

Yield 6 quarts

Number Of Ingredients 11

Ingredients

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
20 sprigs fresh dill
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
1 head garlic, unpeeled, cut in half 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.

BASIC CHICKEN STOCK

Basic Chicken Stock image

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

Ingredients

3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)
6 quarts lukewarm water
1 tablespoon herbes de Provence (see note)
1 large onion, peeled and cut into 4 pieces
12 whole cloves
1 teaspoon celery seed
1 tablespoon dark soy sauce

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

More about "ina gartens chicken stock recipes"

BAREFOOT CONTESSA | HOMEMADE CHICKEN STOCK | RECIPES

barefoot-contessa-homemade-chicken-stock image

Web 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black …
From barefootcontessa.com

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot.
Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top.
Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.

Ina Gartens Chicken Stock Recipes

INA GARTEN'S CHICKEN STOCK RECIPE

Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.

INA GARTEN SAYS THIS HOMEMADE CHICKEN STOCK IS HER SECRET WEAPON IN THE KITCHEN

Ina Garten keeps this homemade chicken stock, from her new cookbook "Modern Comfort," on hand to add rich flavor to soups, stews and sauces.

CHICKEN STOCK

BASIC CHICKEN STOCK

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