CHICKEN STOCK FROM WHOLE CHICKEN RECIPES

Name: Easy chicken stock
Total time: 4 h 20 min
Yield: 4 litres
Ingredients: 2 kg raw higher-welfare chicken carcasses legs or wings chopped; ½ a bulb of garlic; 5 sticks of celery; 2 medium leeks; 2 medium onions; 2 large carrots; 3 bay leaves; 2 sprigs of fresh rosemary; 5 sprigs of fresh parsley; 5 sprigs of fresh thyme; 5 whole black peppercorns; 6 litres cold water

CHICKEN STOCK | JAMIE OLIVER RECIPES

Chicken stock | Jamie Oliver recipes image

This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing

Total Time 4 hours 20 minutes

Yield 4 litres

Number Of Ingredients 12

Ingredients

2 kg raw higher-welfare chicken carcasses legs or wings chopped
½ a bulb of garlic
5 sticks of celery
2 medium leeks
2 medium onions
2 large carrots
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 litres cold water

Steps:

1. Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
2. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
3. 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.

Nutrition Facts : Calories 5 calories, FatContent 0.4 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.2 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKEN STOCK RECIPE | TYLER FLORENCE | FOOD NETWORK

Chicken Stock Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Yield 2 quarts

Number Of Ingredients 9

Ingredients

1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

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