RESTAURANT STOCK POT RECIPES

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CHICKEN STOCK RECIPE | INA GARTEN | FOOD NETWORK



Chicken Stock Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 6 quarts

Number Of Ingredients 11

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

HOT POT BROTH RECIPE - NICK WONG | FOOD & WINE



Hot Pot Broth Recipe - Nick Wong | Food & Wine image

Infusing chicken stock with fresh herbs and aromatics, as well as classic condiments like hot chile-sesame oil and chile bean sauce, quickly adds layers of flavor. Keep the additional salt light—the broth will become saltier as you cook ingredients in it. Use this broth for our Steak-and-Shrimp Hot Pot recipe.

Provided by Nick Wong

Categories     Soup

Total Time 50 minutes

Yield Makes 8 cups

Number Of Ingredients 10

2 tablespoons sesame oil
2 tablespoons Chiu Chow–style chile oil (such as Lee Kum Kee) or hot chile-sesame oil
9 garlic cloves, smashed
1 (3-inch) piece fresh ginger, thinly sliced (about 1/4 cup)
1 (5-ounces) bunch scallions, quartered
6 whole star anise
3 black cardamom pods
2 tablespoons toban djan or chile bean sauce (such as Lee Kum Kee)
3 quarts best-quality lower-sodium chicken broth (such as Imagine)
2 tablespoons soy sauce, plus more to taste

Steps:

  • Heat sesame oil and chile oil in a large saucepan over medium; add garlic, ginger, and scallions. Cook, stirring often, until scallion mixture is wilted and ginger is caramelized in spots, 5 to 7 minutes. Add star anise and cardamom; cook, stirring constantly, until fragrant, about 1 minute. Add chile bean sauce, and stir to coat. Add chicken broth, and bring to a boil over high.
  • Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until broth is spicy, aromatic, and has a slight smokiness from the cardamom, about 20 minutes. Strain broth; discard solids. Stir in soy sauce, adding more to taste.

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