Saturday Chicken Stock Recipes

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BASIC CHICKEN STOCK



Basic Chicken Stock image

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

5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns

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



Leftover-Roast-Chicken-Stock image

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

2 chicken carcasses left over from roast chicken, any herbs in cavities discarded
1 onion, quartered
2 celery ribs, chopped
1 large carrot, chopped
1 head of garlic, halved crosswise
Scant 1/4 teaspoon black peppercorns
2 thyme sprigs
8 parsley sprigs including long stems
4 quarts water

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



GZ's Chicken Stock image

Provided by Geoffrey Zakarian

Time 3h35m

Yield 10 cups

Number Of Ingredients 8

1 chicken carcass, cut into medium pieces
1 1/2 cups peeled and sliced carrots
10 sprigs thyme
5 black peppercorns
3 bay leaves
1 leek, split and sliced, rinsed
1 onion, sliced
1 apple, quartered (not peeled or cored)

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



Quick Chicken Stock image

Provided by Mark Bittman

Categories     easy

Time 1h

Yield 3 cups

Number Of Ingredients 5

1 3-to-4-pound chicken
1/2 large onion, roughly chopped (don't bother to peel)
1 large carrot, roughly chopped
1 celery rib, roughly chopped
1 bay leaf

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



Chicken Stock image

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

8 pounds chicken backs, necks, and bones
2 pounds chicken wings
2 pounds carrots, peeled
2 ribs celery
1 large onion
4 cloves garlic
8 fresh thyme sprigs
2 bay leaves
2 teaspoons Tellicherry peppercorns

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



Saturday Chicken Stock image

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

1 tablespoon olive oil
2 rotisserie chicken carcasses, broken into pieces
4 carrots, cut into chunks
2 large onions, cut into chunks
3 stalks celery, with leaves
½ cup dry white wine
1 tablespoon whole peppercorns
5 whole cloves
2 bay leaves
1 sprig fresh thyme
5 quarts water

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

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