CHICKEN STOCK IMAGE RECIPES

Name: Homemade Chicken Stock
Prep time: 10 min
Cook time: 3 h 45 min
Total time: 3 h 55 min
Yield: about 2 quarts.
Ingredients: 1 tablespoon canola oil; 1 broiler/fryer chicken (3 to 4 pounds), cut up; 2 medium carrots, cut into chunks; 1 medium onion, cut into chunks; 2-1/2 quarts water; 1 celery rib with leaves, cut into chunks; 3 sprigs fresh parsley; 1 bay leaf; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon whole peppercorns

HOMEMADE CHICKEN STOCK RECIPE: HOW TO MAKE IT

Homemade Chicken Stock Recipe: How to Make It image

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at
Taste of Home.
Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 03 hours 55 minutes

Prep Time 10 minutes

Cook Time 03 hours 45 minutes

Yield about 2 quarts.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
2-1/2 quarts water
1 celery rib with leaves, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon whole peppercorns

Steps:

In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

Nutrition Facts : Calories 33 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable.

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT

Homemade Chicken Broth Recipe: How to Make It image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield about 6 cups.

Number Of Ingredients 9

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

More about "chicken stock image recipes"

HOMEMADE CHICKEN STOCK RECIPE: HOW TO MAKE IT

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at

Taste of Home.

Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 03 hours 55 minutes
Category Lunch
Calories 33 calories per serving

In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

See details

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 40 minutes
Calories 25 calories per serving

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

See details

HOMEMADE CHICKEN STOCK RECIPE: HOW TO MAKE IT

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at

Taste of Home.

In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

See details

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

See details

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