WHITE STOCK
This chicken and veal stock can be used in a variety of soups.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 6h
Yield 12
Number Of Ingredients 8
Steps:
- Cut veal from bone.
- Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
- Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.2 g, Cholesterol 49.2 mg, Fat 2.6 g, Fiber 0.6 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 454.6 mg, Sugar 1.1 g
CHICKEN STOCK
Steps:
- Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
WHITE CHICKEN STOCK
Provided by Food Network
Time 6h
Yield 4 to 6 quarts of stock
Number Of Ingredients 13
Steps:
- Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. Scatter remaining ingredients around chicken and pour on the wine. Add cold water to cover chicken generously, by about 3 inches. Bring pot to a simmer over high heat, then skim any foam that may have accumulated on the surface with a ladle and reduce the heat to low. Cook at a bare simmer for 1 hour, skimming foam and fat frequently and regulating the heat so the stock does not boil. After 1 hour, remove the whole chicken and let it cool enough to be handled. Cut apart the chicken and remove the meat; reserve for another use. Throw out large pieces of skin and return the bones to the still simmering stockpot. Continue to barely simmer the stock 2 hours. Strain through a coarse sieve into a large metal bowl and cool 2 hours at room temperature, then refrigerate uncovered until chilled. Cover and store up to 2 days before either using or reducing and freezing.
- To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze. To use, add an equal quantity of water to the thawed chicken stock.
- Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally. In this manner your chicken meat will be tender and moistly poached as well. Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds. Extra chicken wings enhance the stock.
- This recipe yields about 4-6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat. Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup.
CHICKEN STOCK
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Time 3h5m
Yield 1 litre
Number Of Ingredients 9
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium
BASIC WHITE STOCK
A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)
Provided by Leta8076
Categories Stocks
Time 6h30m
Yield 5 quarts
Number Of Ingredients 11
Steps:
- If using beef or veal bones, they should be cut into 3-4 inch pieces.
- Rinse bones in cold water.
- Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
- Drain and rinse.
- Place the bones in the stock pot and cover with cold water.
- Bring to a boil, reduce heat to simmer, and skim the scum carefully.
- Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
- Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
- Add the onions, carrots, celery and sachet to the stock pot.
- Simmer for required length of time: Chicken 3-4 hours.
- Beef and veal 6-8 hours.
- Skim as necessary.
- Add water if necessary to keep bones covered.
- Strain through a china cap lined with several layers of cheesecloth.
- Cool the stock, vented, in a water bath and refrigerate.
Nutrition Facts : Calories 31.3, Fat 0.1, Sodium 64.1, Carbohydrate 7.1, Fiber 1.8, Sugar 3.4, Protein 0.9
CHICKEN STOCK
Provided by Mary Frances Heck
Categories Soup/Stew Chicken Onion Low Cal Celery Carrot Low Cholesterol Simmer Bon Appétit
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
CHICKEN STOCK
Steps:
- 1. Place the chicken bones in a 6- to 8-quart stockpot, add the cold water, and bring to a boil, stirring occasionally with a wooden spoon and skimming the white foam from the top of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Turn down to a simmer and skim again. It is important to have a clean stock before you add the other ingredients, because the foam is impure and should not be cooked into the stock; if the stock is not clean before you add the herbs and spices, you will wind up skimming them off, altering the flavor of the recipe. However, there is no need to skim the fat; it will flavor the stock during the cooking and can be removed after straining.
- 2. Add the onions, celery, carrots, garlic, bay leaves, parsley stems, thyme, cloves, and peppercorns and simmer slowly for 3 hours, gently stirring a few times. Top the stock off with water if the level goes below the bones. Towards the end of the cooking time, season the stock lightly with salt and start tasting it for doneness.
- 3. Strain the stock through a fine-mesh sieve. If you are not going to be using it within the hour, chill it as quickly as possible. You can skim the fat while the stock is still warm, but the easiest way is to wait until the fat solidifies at the top of the chilled stock, then just remove it in one piece. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- Follow my recipe, but dont be afraid to add a bit more chicken, onion, carrot, and/or celery. The vegetables for the stock can be coarsely chopped, in large pieces - the cooking time is ample to extract all of their flavor.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
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WHITE CHICKEN STOCK | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes.
- Drain the chicken and discard the water (see Notes). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer the stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water if necessary to keep the level consistent.
- Add the onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add the parsley and thyme and simmer for an additional 5 minutes. Take the pot off the heat and strain the stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.
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