BOIL STOCK RECIPES
CHICKEN STOCK RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 14 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 5 quarts
Number Of Ingredients 11
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.
OLD BAY® SEAFOOD BOIL RECIPE | ALLRECIPES
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Pork Sausage
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 14 servings
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, CarbohydrateContent 35.3 g, CholesterolContent 323.6 mg, FatContent 42.8 g, FiberContent 5.3 g, ProteinContent 52.8 g, SaturatedFatContent 19.4 g, SodiumContent 5130 mg, SugarContent 5.4 g
More about "boil stock recipes"
HOMEMADE TURKEY STOCK RECIPE: HOW TO MAKE IT
I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.—Angela Goodman, Kaneohe, Hawaii
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 00 minutes
Calories 33 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 00 minutes
Calories 33 calories per serving
- Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.
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HOW TO MAKE HAM STOCK - BEST HAM STOCK RECIPE
Wondering how to make ham stock? All you need is your leftover ham bone or a ham hock, plus a few simple ingredients to make ham stock from scratch!
From thepioneerwoman.com
Total Time 3 hours 10 minutes
Category Easter, winter, soup, stews
From thepioneerwoman.com
Total Time 3 hours 10 minutes
Category Easter, winter, soup, stews
- Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
Strain the stock through a fine-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.
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SHRIMP STOCK RECIPE | ALLRECIPES
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
From allrecipes.com
Reviews 3.9
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Broth and Stock Recipes
Calories 71.5 calories per serving
From allrecipes.com
Reviews 3.9
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Broth and Stock Recipes
Calories 71.5 calories per serving
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
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HOMEMADE TURKEY STOCK RECIPE: HOW TO MAKE IT
I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.—Angela Goodman, Kaneohe, Hawaii
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 00 minutes
Calories 33 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 00 minutes
Calories 33 calories per serving
- Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.
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DON'T THROW AWAY THAT TURKEY CARCASS!!!! RECIPE - FOOD.COM
Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 138.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 138.4 per serving
- Strain.
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CHICKEN STOCK | JAMIE OLIVER RECIPES
This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
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- Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
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CRAB STOCK RECIPE | EPICURIOUS
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TURKEY CARCASS STOCK RECIPE | BON APPÉTIT
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RECIPE: HOW TO MAKE CORN STOCK - TASTING TABLE
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