Mockchickenstock Recipes

CHICKEN STOCK

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.

MOCK CHICKEN

Steps:

• Peel tomato and chop. Set aside.
• Add finely chopped onion to a frying pan and cook until clear.
• Add butter and tomato to pan and cook well.
• Beat egg and add to mixture along with herbs. Cook and stir in salt and pepper to taste.
• Blend a little with a stick blender or chopper if desired to achieve a finer texture or serve as is.
• Serve cool.

MOCK CHICKEN

Steps:

• Leave tofu in original package and place in freezer for 72 hours.
• Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

MOCK CHICKEN LEGS

Steps:

• In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

MOCK CHICKEN STOCK

Steps:

• Put the water into a large stockpot on high heat.
• Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
• Bring to a boil and cook uncovered for 15 minutes.
• Cover the pot, reduce heat to low, and simmer for one hour.
• Set aside to cool and then strain.
• Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

PRETTY QUICK CHICKEN STOCK

Steps:

• In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.
• Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning.

QUICK CHICKEN STOCK

Steps:

• Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
• Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
• Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
• Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

MOCK CHICKEN AND DRESSING

Steps:

• Mix all ingredients; put into buttered casserole dish.
• Bake at 325°F for 45 minutes.

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 the 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. The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.