ROAST CHICKEN STOCK 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

PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK

Perfect Roast Chicken Recipe | Ina Garten | Food Network image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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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.
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