Rich Roasted Chicken Stock Recipes

BASIC CHICKEN STOCK RECIPE

Basic Chicken Stock Recipe image

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Provided by Daniel Gritzer

Categories Condiments and Sauces Soups and Stews Soup

Time 1h45m

Number Of Ingredients 8

Ingredients

4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note)
4 quarts (3.8L) water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note)
2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)

Steps:

Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.

Nutrition Facts : Calories 281 kcal, Carbohydrate 1 g, Cholesterol 192 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 165 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 3 quarts (2.8L), UnsaturatedFat 0 g

RICH CHICKEN STOCK

Rich Chicken Stock image

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

Ingredients

4 lbs chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
salt & freshly ground black pepper
2 bay leaves
1/4 cup peppercorn
1 bunch fresh flat-leaf parsley, remove stems
6 sprigs fresh thyme

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

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