STOCK WOMAN 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.

BASIC CHICKEN STOCK RECIPE | ANNE BURRELL | FOOD NETWORK

Basic Chicken Stock Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 4 hours 0 minutes

Prep Time 15 minutes

Cook Time 3 hours 45 minutes

Yield 6 quarts

Number Of Ingredients 8

Ingredients

2 pounds chicken thighs and legs, skins removed
Extra-virgin olive oil
1 large onion, cut into 1-inch dice
2 ribs celery, cut into 1-inch dice
2 carrots, peeled and cut into 1-inch dice
3 cloves garlic, smashed
2 bay leaves
10 sprigs thyme

Steps:

Preheat oven to 425 degrees F.
Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.
Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.
Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.

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