INGREDIENTS IN CHICKEN STOCK RECIPES

CHICKEN THIGH CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES

Chicken thigh casserole recipe | Jamie Oliver chicken recipes image

I don’t really like onions in my cooking, so I always leave them out of my stews – I prefer to use leeks instead. My kids also like sweetcorn in there, which I stir in from frozen just after the casserole has come out of the oven. Daisy loves this with mint sauce on the top, too.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 medium leeks
2 carrots
2 sticks of celery
2 cloves of garlic
3 sprigs of fresh thyme
3 rashers of higher-welfare smoked streaky bacon
olive oil
200 g celeriac
2 parsnips
6 new potatoes
8 free-range chicken thighs skin off, bone out
1 heaped teaspoon Marmite
600 ml organic vegetable stock

Steps:

1. Preheat the oven to 180ºC/350ºC/gas 5.
2. Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
3. Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
4. Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
5. Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
6. Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
7. When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.

Nutrition Facts : Calories 420 calories, FatContent 20.6 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 25.8 g protein, CarbohydrateContent 29.6 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 1.4 g salt, FiberContent 13.2 g fibre

CHICKEN STOCK RECIPE - NYT COOKING

Chicken Stock Recipe - NYT Cooking image

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Provided by Samin Nosrat

Total Time 9 hours

Yield About 6 quarts

Number Of Ingredients 10

Ingredients

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

Steps:

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
Strain the stock through a fine-meshed sieve. Let cool.
Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : @context http//schema.org, Calories 2, UnsaturatedFatContent 0 grams, CarbohydrateContent 0 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 6 milligrams, SugarContent 0 grams

More about "ingredients in chicken stock recipes"

EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES

An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
From recipes.sainsburys.co.uk
Total Time 35 minutes
Cuisine European
Calories 580 calories per serving

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

See details

CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES

A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving

1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

See details

CHICKEN STOCK RECIPE - NYT COOKING

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving

Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

See details

EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

See details

BASIC CHICKEN STOCK RECIPE | ALLRECIPES

Also, for the mirepoix, 1 inch chunks is a little too big for chicken stock, you normally use 1 inch piece of mirepoix when making a dark stock like veal stock which is cooked for about 20 hours, for chicken (white stock) you should cut your mirepoix no larger than 1/2 inch to impart more flavor into your stock.
From allrecipes.com

See details

HOW TO MAKE CHICKEN STOCK STEP BY STEP | ALLRECIPES

Feb 26, 2021 · Place raw chicken in a large pot. Optional: For deeper flavor, roast the chicken parts for 20 minutes at 400 degrees F before proceeding with the recipe. Chop the vegetables. Since they'll be discarded after flavoring the stock…
From allrecipes.com

See details

CHICKEN RECIPES - SERIOUS EATS

There's untold versatility in a simple piece of chicken. Enjoy its tender meat in hot soups, cold salads, and easy oven-baked chicken recipes.
From seriouseats.com

See details

INSTANT POT CHICKEN STOCK RECIPE - SIMPLY RECIPES

Mar 30, 2022 · Instant Pot Chicken Stock Make easy homemade chicken stock in the Instant Pot. It’s way better than anything from the store and superfast. This pressure cooker chicken stock …
From simplyrecipes.com

See details

CHICKEN POT PIE - SIMPLY RECIPES

Oct 14, 2020 · Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken …
From simplyrecipes.com

See details

WHOLE CHICKEN RECIPES | ALLRECIPES

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken …
From allrecipes.com

See details

BASIC CHICKEN STOCK RECIPE | ALLRECIPES

See details

HOW TO MAKE CHICKEN STOCK STEP BY STEP | ALLRECIPES

See details

CHICKEN RECIPES - SERIOUS EATS

There's untold versatility in a simple piece of chicken. Enjoy its tender meat in hot soups, cold salads, and easy oven-baked chicken recipes.
From seriouseats.com

See details

HOW TO MAKE YOUR OWN BEEF, CHICKEN, OR VEGGIE STOCK ...

Jan 19, 2017 · Below we've outlined the basic recipe framework for 3 types of commonly used, versatile stock (beef, chicken, and vegetable) but the ingredients and instructions are just that—a guideline. You can adapt each recipe a ton of different ways based on the ingredients …
From myrecipes.com

See details

20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES

Feb 26, 2020 · Making stock has never been easier, thanks to the slow cooker. You can also use unsalted chicken stock as a substitute. (Note: You can make the stock overnight after enjoying Dinners 1 and 2. Strip herb leaves, and prep all vegetables for the week, using trimmings in stock.)
From myrecipes.com

See details

61 CROCK POT CHICKEN RECIPES | SLOW-COOKER ... - FOOD.COM

recipe French Country Slow-Cooker Chicken “I used chopped fresh tarragon, baby carrots and Chinese Shaoxing cooking wine and set my five-quart slow cooker to low for five hours and left for …
From food.com

See details