STOCK VS BROTH RECIPES

Name: Chicken Stock
Prep time: 30 min
Cook time: 6 h
Total time: 14 h 30 min
Yield: 5 quarts
Ingredients: 4 pounds chicken carcasses, including necks and backs; 1 large onion, quartered; 4 carrots, peeled and cut in 1/2; 4 ribs celery, cut in 1/2; 1 leek, white part only, cut in 1/2 lengthwise; 10 sprigs fresh thyme; 10 sprigs fresh parsley with stems; 2 bay leaves; 8 to 10 peppercorns; 2 whole cloves garlic, peeled; 2 gallons cold water

CHICKEN STOCK RECIPE | ALTON BROWN | FOOD NETWORK

Chicken Stock Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 14 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 5 quarts

Number Of Ingredients 11

Ingredients

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Steps:

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

CHICKEN STOCK RECIPE | ALTON BROWN | FOOD NETWORK

Chicken Stock Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 14 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 5 quarts

Number Of Ingredients 11

Ingredients

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Steps:

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

CHICKEN STOCK VS. CHICKEN BROTH : RECIPES AND COOKING : FOOD NETWORK | RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK

A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin ...
From foodnetwork.com

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EASY RECIPES IN THE INSTANT POT, SLOW COOKER AND MORE. - HOW TO MAKE INSTANT POT BONE BROTH (OR CHICKEN STOCK) - KRISTINE'S KITCHEN

12/4/2019 · Chicken Bone Broth vs. Chicken Stock In this recipe I give you the cook times needed to make chicken bone broth or chicken stock. If you’re wondering what the difference is between bone broth, chicken stock and chicken broth, the main difference is in how long ...
From kristineskitchenblog.com

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HOW TO MAKE BONE BROTH - MINIMALIST BAKER

29/11/2020 · How to Store Bone Broth Once your bone broth has simmered for 10-12 hours and reduced, strain and store as desired. We prefer adding it straight to soup with some of the leftover shredded chicken. This 1-Pot Pumpkin Black Bean Soup or this 1-Pot Chicken Soup with White Bean and Kale are perfect applications. ...
From minimalistbaker.com

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