BASIC CHICKEN STOCK RECIPE | ALLRECIPES
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Chicken Stock
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4 cups
Number Of Ingredients 9
Steps:
- Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 199.5 calories, CarbohydrateContent 4.4 g, CholesterolContent 89.3 mg, FatContent 13 g, FiberContent 1.2 g, ProteinContent 15.5 g, SaturatedFatContent 3.7 g, SodiumContent 674.9 mg, SugarContent 2 g
CHICKEN STOCK RECIPE | INA GARTEN | FOOD NETWORK
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
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.
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CHEF JOHN'S HOMEMADE CHICKEN STOCK RECIPE | ALLRECIP…
There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.
From allrecipes.com
Reviews 4.7
Total Time 13 hours 40 minutes
Category Chicken Stock
Calories 81.2 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 13 hours 40 minutes
Category Chicken Stock
Calories 81.2 calories per serving
- Pour stock through a fine strainer and transfer to food-safe containers.
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HOMEMADE CHICKEN STOCK RECIPE: HOW TO MAKE IT
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 03 hours 55 minutes
Category Lunch
Calories 33 calories per serving
From tasteofhome.com
Reviews 5
Total Time 03 hours 55 minutes
Category Lunch
Calories 33 calories per serving
- In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
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ROASTED CHICKEN STOCK RECIPE - NYT COOKING
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
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POACHED CHICKEN | CHICKEN RECIPES | JAMIE MAGAZINE RECIP…
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 448 calories per serving
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 448 calories per serving
- Peel and halve the onions, then chop the leeks, celery and carrots into large chunks. Halve the garlic bulb around the equator.
- Put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water.
- Place on the hob over a medium heat and bring just to the boil. Reduce the heat to a low simmer, skimming off any scum that rises to the top.
- Simmer gently for about 1 hour, or until the juices run clear when you pierce the meat.
- Remove the bird from the pan and bubble the poaching liquid for 40 minutes, or until reduced by about one-third (to add more flavour, you could strip the meat from the chicken and return the bones to the stock, too).
- Sieve the stock, then store in the fridge for up to 1 week.
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CHICKEN STOCK RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 14 hours 30 minutes
Category main-dish
Reviews 4.5
Total Time 14 hours 30 minutes
Category main-dish
- 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.
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HOMEMADE CHICKEN STOCK RECIPE: HOW TO MAKE IT
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen
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Reviews 5
Total Time 03 hours 55 minutes
Category Lunch
Calories 33 calories per serving
From tasteofhome.com
Reviews 5
Total Time 03 hours 55 minutes
Category Lunch
Calories 33 calories per serving
- In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
See details
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Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cook's best friend.
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BASIC CHICKEN STOCK RECIPE - SERIOUS EATS
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CHEF JOHN'S HOMEMADE CHICKEN STOCK RECIPE | ALLRECIP…
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CHEF JOHN'S HOMEMADE CHICKEN STOCK RECIPE | ALLRECIP…
So much more flavor than the chicken broth in cans and boxes. ETA: I now do this in a pressure cooker in a fraction of the time. I often see reviews for other recipes that have chicken stock as a …
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