BASIC CHICKEN STOCK
Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 1/2 quarts
Number Of Ingredients 6
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 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.
LEFTOVER-ROAST-CHICKEN-STOCK
This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.
Provided by Kay Chun
Categories Chicken Onion Celery Carrot Simmer Boil Gourmet
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
- Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.
GZ'S CHICKEN STOCK
Provided by Geoffrey Zakarian
Time 3h35m
Yield 10 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes.
- Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy).
- Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.
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.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN STOCK
Use chef Mourad Lahlou's chicken stock recipe to make his Classic Steamed Couscous from "Mourad: New Moroccan."
Provided by Martha Stewart
Yield Makes 16 to 20 cups
Number Of Ingredients 9
Steps:
- Place backs, necks, bones, and wings in a 16-to-20 quart stock pot; add enough water to cover (about 32 cups). Place a parchment paper round brushed with water in pot directly on surface of water to keep bones submerged. Bring to a simmer over medium heat. Pull pot off to side of burner so that impurities will move to one side.
- Meanwhile, line strainer with two layers of dampened cheesecloth set over a bowl. Simmer stock, skimming impurities with a ladle and straining them through prepared strainer (returning strained liquid to pot, for 2 hours, taking care to rinse cheesecloth and strainer in between uses. Occasionally, move bones around in stock pot using tongs, to prevent sticking.
- Add carrots, celery, onion, garlic, thyme, bay leaves, and peppercorns to pot. Add more water, if necessary, to cover; simmer until stock has a rich chicken taste, 2 to 3 hours more.
- Line a large fine-mesh strainer with two layers of dampened cheesecloth; set strainer over a large storage container or bowl. Ladle stock from pot into strainer, disturbing bones as little as possible to avoid clouding the stock, tilting pot as necessary to get liquid from bottom. Discard bones and vegetables. Let cool to room temperature.
SATURDAY CHICKEN STOCK
This is not a quick recipe, but the results are worth it. I usually take an entire Saturday to make this, but most of the time it's simmering on the stove, so it's not labor intensive. Chicken bones browned with celery, onions and carrots make this broth dark and rich. I freeze leftover rotisserie chicken bones and make this about once a month or so. I freeze the stock in quart bags and use one whenever I would use chicken broth.
Provided by GWENHWYVAR9
Categories Chicken Stock
Time 6h20m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
- Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
- Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 4 g, Fat 0.9 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 27.5 mg, Sugar 1.7 g
More about "saturday chicken stock recipes"
HOW TO MAKE THE BEST CHICKEN STOCK (MOM’S RECIPE)
From elizabethrider.com
ONE BATCH OF CHICKEN STOCK, FOUR DELICIOUS DISHES - THE …
From theguardian.com
PERFECT, UNCLUTTERED CHICKEN STOCK – SMITTEN KITCHEN
From smittenkitchen.com
CHICKEN STOCK | RECIPETIN EATS
From recipetineats.com
5/5 (13)Category StocksCuisine French, WesternCalories 236 per serving
SATURDAY CHICKEN ~ A FAVORITE FAMILY DINNER! - OR SO SHE SAYS...
From oneshetwoshe.com
Estimated Reading Time 3 mins
BROTH AND STOCK RECIPES | ALLRECIPES
From allrecipes.com
SHREDDED CHICKEN AND STOCK RECIPE - THE HEALTHY LEAGUE
From thehealthyleague.com
HOMEMADE CHICKEN STOCK RECIPE - SAVORY SIMPLE
From savorysimple.net
HOMEMADE CHICKEN STOCK - HOME - THESTAYATHOMECHEF.COM
From thestayathomechef.com
HOMEMADE CHICKEN STOCK - BAKE.EAT.REPEAT.
From bake-eat-repeat.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
10 BEST CHICKEN STOCK POT RECIPES | YUMMLY
From yummly.com
EASY CHICKEN STOCK RECIPE - HOW TO MAKE CHICKEN STOCK - PARADE ...
From parade.com
SATURDAY CHICKEN STOCK RECIPE - TEXTCOOK
From textcook.com
SATURDAY CHICKEN STOCK - CHICKEN STOCK RECIPES
From worldrecipes.org
SATURDAY CHICKEN - RECIPES | COOKS.COM
From cooks.com
PEG BRACKEN'S SATURDAY CHICKEN? | THRIFTYFUN
From thriftyfun.com
EASY CHICKEN STOCK RECIPE | COOK THE BOOK
From seriouseats.com
SATURDAY AFTERNOON CHICKEN STOCK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
40 RECIPES USING CHICKEN STOCK | TASTE OF HOME
CHICKEN SATURDAY SOUP - ORIGINAL FLAVA
From originalflava.com
EASY CHICKEN STOCK - TASTE BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE CHICKEN STOCK - COOKING CLASSY
From cookingclassy.com
CHICKEN STOCK RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
HOMEMADE ROASTED CHICKEN BROTH | SWEET TEA + THYME
From sweetteaandthyme.com
30 FUN SATURDAY NIGHT DINNER IDEAS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
JUDY'S EASY HOMEMADE CHICKEN STOCK - THE WOKS OF LIFE
From thewoksoflife.com
10 RECIPES THAT CALL FOR JUST 2 CUPS OF CHICKEN STOCK | KITCHN
From thekitchn.com
SIMPLE STOVETOP CHICKEN STOCK - THE NOURISHING HOME
From thenourishinghome.com
HOW TO MAKE CHICKEN STOCK (AND MY MUM'S CHICKEN SOUP)
From sarahwilson.com
SATURDAY CHICKEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN STOCK RECIPES | SWANSON®
From campbells.com
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK
CHICKEN STOCK RECIPES - NYT COOKING
From cooking.nytimes.com
SATURDAY CHICKEN - BIGOVEN.COM
From bigoven.com
HOMEMADE CHICKEN STOCK - YUM! - THE ELLIOTT HOMESTEAD
From theelliotthomestead.com
EASY HOMEMADE CHICKEN STOCK RECIPE - INSPIRED TASTE
From inspiredtaste.net
DONAL SKEHAN’S ONE-POT RECIPES - SPICED INDIAN ROAST CHICKEN, …
From independent.ie
SATURDAY CHICKEN STOCK | RECIPE - PINTEREST
From pinterest.com
SIMPLY GIADA | FOOD NETWORK
From foodnetwork.com
SATURDAY CHICKEN RECIPE - COOKBOOK VILLAGE - PINTEREST
From pinterest.ca
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 »
You'll also love