CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
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.
CHICKEN STOCK
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g
BOBBY FLAY'S RICH CHICKEN STOCK
Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.
Provided by Manami
Categories Clear Soup
Time 4h50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF.
- 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 30-40 minutes.
- Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add 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 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.
- *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.
Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2
RICH AND FLAVORFUL CHICKEN STOCK
Steps:
- Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
- Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
- If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.
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.
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
RICH CHICKEN BROTH
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 7
Steps:
- Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
- Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
- Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.
RICH CHICKEN STOCK
This recipe is courtesy of Bobby Flay and yields a wonderful tasty, stock but is time consuming. SO! Rather than saying to find an easier one, I say make this when you have an easy-going Sunday afternoon in the winter...snow outside, good movie or music inside, light a fire, and great aromas fill the air...and you end up with a rich wonderful stock! Enjoy!
Provided by LtlPhyl 2
Categories Stocks
Time 4h40m
Yield 6 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2
More about "rich chicken stock recipes"
RICH CHICKEN STOCK | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 1 min
- 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
RICH CHICKEN STOCK | COOK FOR YOUR LIFE
From cookforyourlife.org
4.2/5 (6)Estimated Reading Time 2 minsCategory Basics, SoupsCalories 110 per serving
- Rinse the chicken. Pull out any fat from the inside of the body cavity and throw it away. Put the whole chicken into a large pot and cover with cold water. Bring to the boil until a film starts to form. Throw the water away and rinse the chicken again.
- Put the onions, carrots, and celery into the pot with the drained chicken. Add the bay leaves, peppercorns, and finish with the parsley sprigs. Cover with 6 quarts of cold water and bring to a boil.
- Reduce the head to low add 1 tablespoon sea salt. Simmer for 1½ to 2 hours, partially covered or until the chicken meat falls from the bone – this will take twice as long if you are using a boiling fowl.
CHICKEN STOCK RECIPES | ALLRECIPES
From allrecipes.com
RICH BROWN CHICKEN STOCK RECIPE | COOKING LIGHT
From cookinglight.com
RICH CHICKEN STOCK - NO RECIPES
From norecipes.com
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK
From thespruceeats.com
RICH CHICKEN STOCK - SOBEYS INC.
From sobeys.com
RICH CHICKEN STOCK | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
HOW TO MAKE THE BEST CHICKEN STOCK (MOM’S RECIPE)
From elizabethrider.com
EMERIL LAGASSE'S RICH CHICKEN STOCK | RECIPE - RACHAEL …
From rachaelrayshow.com
HOW TO MAKE RICH AND FLAVORFUL CHICKEN STOCK - FEAST …
From feastandfarm.com
HOMEMADE CHICKEN STOCK - GRANDMA'S EASY RECIPE – MUST LOVE …
From mustlovehome.com
RICH HOMEMADE CHICKEN STOCK - BUTTER & AIR
From butterandair.com
RICH CHICKEN STOCK | FOODLAND
From foodland.ca
RICH CHICKEN STOCK RECIPE - JEREMY STRODE | FOOD & WINE
From foodandwine.com
RICH CHICKEN STOCK | RECIPE | STOCK RECIPES, CHICKEN STOCK RECIPE, …
From pinterest.ca
40 RECIPES USING CHICKEN STOCK | TASTE OF HOME
RICH CHICKEN STOCK RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
RICH CHICKEN STOCK - EASY RECIPES, TV SHOWS
From foodnetwork.co.uk
RICH CHICKEN STOCK | EMERILS.COM
From emerils.com
RICH HOMEMADE CHICKEN STOCK RECIPE - WEBMD
From webmd.com
RICH CHICKEN STOCK IN THE INSTANT POT (OR STOVETOP)
From lostinapot.com
CHICKEN STOCK | RECIPETIN EATS
From recipetineats.com
DO THIS FOR THICKER, RICHER HOMEMADE CHICKEN STOCK - KITCHN
From thekitchn.com
RICH CHICKEN STOCK — ADVENTURE KITCHEN
From adventurekitchen.com
CHICKEN STOCK RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
RICH HOMEMADE CHICKEN STOCK RECIPE | EATINGWELL
From teterrari.chesta.com
HOW TO MAKE ROASTED CHICKEN STOCK FROM SCRATCH - VINTAGE KITTY
From vintagekitty.com
EASY HOMEMADE CHICKEN STOCK RECIPE - INSPIRED TASTE
From inspiredtaste.net
RICH CHICKEN STOCK : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HOW TO MAKE CHICKEN STOCK - EASY HOMEMADE CHICKEN STOCK RECIPE
From thepioneerwoman.com
RICH CHICKEN STOCK | COOKSTR.COM
From cookstr.com
SERIOUSLY RICH HOMEMADE CHICKEN STOCK - I AM HOMESTEADER
From iamhomesteader.com
EASY CHICKEN STOCK RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
BASIC CHICKEN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
RICH HOMEMADE CHICKEN SOUP L PANNING THE GLOBE
From panningtheglobe.com
RICH GOLDEN HOMEMADE CHICKEN STOCK - ELIZA CROSS
From elizacross.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 »
#course #main-ingredient #preparation #soups-stews #poultry #easy #stocks #chicken #meat
You'll also love