CHICKEN STOCK RECIPE | ALLRECIPES
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 7 or 8 cups
Number Of Ingredients 8
Steps:
- Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 2.5 g, CholesterolContent 86.9 mg, FatContent 14.4 g, FiberContent 0.7 g, ProteinContent 26.6 g, SaturatedFatContent 4.1 g, SodiumContent 100.6 mg, SugarContent 1.2 g
CHICKEN CACCIATORE RECIPE: HOW TO MAKE IT
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, , stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 517 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 790mg sodium, CarbohydrateContent 28g carbohydrate (13g sugars, FiberContent 6g fiber), ProteinContent 39g protein.
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