Best Chicken Stock Food

CHICKEN STOCK

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.

BEST CHICKEN STOCK

Steps:

• When you have saved enough chicken bones, its time to make a good rich stock.
• Throw all the bones into a large stock pot (at least 12 qts.).
• Chop up the celery, carrots, onions, and put into the pot.
• Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
• Salt and pepper to taste.
• Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
• Simmer for 3- 4 hours.
• Cool and strain out all solids with a screen or cheese cloth.
• Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
• Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.

THE BEST CHICKEN STOCK

Steps:

• Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
• Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

CHICKEN STOCK

Steps:

• Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.
• Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.
• Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator - and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.
• Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

CHEF JOHN'S HOMEMADE CHICKEN STOCK

Steps:

• Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
• Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
• Remove stockpot from heat and let cool for 1 hour.
• Pour stock through a fine strainer and transfer to food-safe containers.

CHICKEN STOCK

Steps:

• Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
• Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
• Strain and cool the stock, uncovered.
• Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)

Steps:

• Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
• Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
• Place on stove element; cover and bring to a full boil.
• Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
• At this point you can transfer to a crockpot.
• Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
• Adjust salt to suit taste.
• After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
• Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
• THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
• Remove any fat that has gathered on top.
• Heat again until just to a liquid (this will make it easier to strain).
• Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
• Let cool completely and freeze in containers.

CHICKEN STOCK

Steps:

• Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.