BROWN CHICKEN STOCK
A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.
Provided by KATHYTAP11
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
- Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
- Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
- Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 648.6 mg, Sugar 0.1 g
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.
HOMEMADE VEGETARIAN CHICKEN STOCK (VEGAN)
Make this Homemade Vegetarian Chicken Stock using fresh herbs, carrots, onions, celery, garlic, and Better Than Bouillon No Chicken Base flavor.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Condiment
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
- Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
- This makes 4 32 ounce Mason jars.
BROWN RICE & CHICKEN BAKE
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
Provided by My Food and Family
Categories Chicken Casseroles
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
- Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
GOOD EATS CHICKEN STOCK (FROM ALTON BROWN)
Make and share this Good Eats Chicken Stock (From Alton Brown) recipe from Food.com.
Provided by 2Bleu
Categories Stocks
Time 6h
Yield 5 quarts
Number Of Ingredients 11
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.
Nutrition Facts : Calories 47, Fat 0.3, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 10.6, Fiber 2.6, Sugar 4.5, Protein 1.3
BROWN CHICKEN STOCK
Steps:
- In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids. This can be frozen for up to 1 month.
BROWN CHICKEN STOCK
Provided by Food Network
Time 12h
Yield 4 to 6 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
- IMPROVISED SOUPS
- Basic formula for enough soup for 2 people (generous portions): 4 cups white or brown chicken stock, thawed chicken meat from making the white stock if you have it, shredded; 12 cups of any vegetables, herbs and spices you may have around the house that are quick-cooking, or already-cooked ingredients such as leftover rice or beans.
CHICKEN STOCK
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Time 3h5m
Yield 1 litre
Number Of Ingredients 9
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.
Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium
BROWN CHICKEN STOCK
Make and share this Brown Chicken Stock recipe from Food.com.
Provided by BonnieZ
Categories Stocks
Time 5h
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Rinse the bones twice in cold water to remove the blood.
- Preheat the oven to 450º F.
- Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
- Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
- During this time, skim carefully.
- Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
- Put the hot roasting pan over medium heat and add ½ cup dry white wine or water.
- Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
- Add bay leaf, peppercorns and parsley stems.
- Continue to simmer very slowly, uncovered, for 4 hours.
- Cool, strain, then refrigerate overnight, and scrape off the fat.
- If I want a concentrated stock, I boil the stock until it is half its volume.
- Refrigerate or freeze until needed.
- note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
- You can dispense with the rinsing and skimming, however.
- Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.
BROWN CHICKEN STOCK
Steps:
- Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
- Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
- Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.
BASIC CHICKEN STOCK RECIPE
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Provided by Daniel Gritzer
Categories Condiments and Sauces Soups and Stews Soup
Time 1h45m
Number Of Ingredients 8
Steps:
- Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Nutrition Facts : Calories 281 kcal, Carbohydrate 1 g, Cholesterol 192 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 165 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 3 quarts (2.8L), UnsaturatedFat 0 g
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- Drain any fat from the roasting pan and set aside. Remove the bones from the pan and place them in the stock pot. Cover with the cold water and bring to a simmer.
- Strain the stock through a sieve lined with cheesecloth and cool in a food-safe way, such as a cold-water bath.
CHICKEN AND BROWN RICE DOG FOOD RECIPE - I LOVE MY CHI
From ilovemychi.com
5/5 (1)Total Time 5 minsEstimated Reading Time 5 mins
- Add the shredded chicken and cook for about 3 minutes, making sure to coat it well in the oil.
- Add the frozen peas to the skillet and cook for about 2 minutes or just until heated through.
- Add the remaining olive oil to the cooked rice and stir well.
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK
From thespruceeats.com
Author Danilo Alfaro
- Oven-Braised Rosemary Chicken Legs. Braising meat means it is first browned in a skillet and then finishes cooking in liquid. Braised chicken legs make a fabulous dinner that is simple to prepare.
- Garlic Roasted Chicken With White Wine Sauce. Roasted chicken is one of the tastiest, most satisfying dishes you can make and is especially good when served with a white wine gravy.
- Perfectly Poached Chicken Breasts. Poached chicken breasts make a delicious filling for burritos and tacos, a topping for salads, or can be used in chicken salad or soups.
- Hainanese Chicken Rice. This simple but delicious dish from Singapore combines tender poached chicken with fragrant rice. What makes Hainanese chicken rice special is the cooking liquid—the chicken is poached in chicken stock and aromatics, adding flavor to the meat.
- Shrimp Risotto. Risotto is made by stirring hot stock into arborio rice and cooking until it's absorbed and the rice is nice and creamy. Chicken stock is ideal to use when making most risottos and brings a nice, rich flavor to the dish, which is enhanced by white wine, garlic, and Parmesan cheese.
- Braised Baby Bok Choy. Baby bok choy tastes best when it's cooked until crisp-tender. Chicken broth is the ideal liquid in which to braise the tiny greens until they are perfectly cooked.
- Glazed Carrots. For a simple side to go alongside any poultry recipe, glazed carrots are a great choice. This glaze is created with a sugar and chicken stock reduction and can be seasoned with your favorite herbs, such as mint, tarragon, or parsley.
- Eggplant Ratatouille. Use up your chicken stock while you try your hand at some classic French cuisine. Ratatouille is a traditional dish featuring eggplant, tomato, and zucchini, ideal to make at the end of summer when the vegetables are bountiful.
- Wild Rice Stuffing. Chicken broth adds lots of extra flavor to grains such as rice, and adds a delicious savory note to this wild rice stuffing. With all of the flavors of traditional stuffing, this dish swaps the bread for a blend of wild and white rice.
- Easy Quinoa Recipe. Quinoa is a fantastic alternative to rice and other grains. However, it needs a little help in the taste department. Using chicken stock as the cooking liquid infuses this gluten-free grain with a good dose of flavor.
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From natashaskitchen.com
5/5 (52)Total Time 2 hrs 55 minsCategory EasyCalories 14 per serving
- If using bones from a cooked chicken or turkey, skip this step. Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.
- Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to boil then reduce heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 6 hrs then add onion, celery, carrots, 2 smashed garlic cloves and 1 bay leaf.
- Place roasted bones and any accumulated pan juices into 6 Qt Slow Cooker. Add 12 cups warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 15 hrs.
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- American Journey Chicken & Brown Rice Recipe. As a responsible dog owner, you want to do what’s best for your dog, but you have to operate within your own limitations.
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- Wysong Adult Canine Formula. The Wysong brand of pet food is unique in that many of their recipes are formulated for dogs as well as cats. This brand was established in 1979 and they label themselves one of the true pioneers of the natural pet food industry.
- Newman’s Own Adult Dog Formula. You may think of the Newman’s Own brand as a human food manufacturer, but this company also offers a limited selection of pet food products.
- ProPac Ultimates Chicken Meal & Brown Rice Formula. The ProPac brand of dog food makes it their mission to provide the ultimate in pet nutrition – hence the name of their Ultimates line of dog foods.
- Diamond Naturals Chicken & Rice Formula. This Diamond Naturals Chicken & Rice Formula for adult dogs recipe is marketed as an adult dog recipe, though it is actually complete and balanced for dogs in all life stages.
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4 WAYS TO COOK RICE WITH CHICKEN STOCK CUBES (TASTY RICE HACK)
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- Cooking Rice With Chicken Broth In A Rice Cooker. Instructions for specific ratios may vary based on the model. If you know that you’re going to be making rice regularly, you may want to get yourself a rice cooker.
- Making Rice On The Stove With Chicken Bouillon Cubes. Don’t worry if you don’t have a rice cooker. You can still make a perfect bowl of rice in a pot on your stovetop.
- Cooking Rice In The Microwave Using Stock Cubes. Rinse your rice, just like you would if you were going to do with other methods above. Although I am not a big fan of microwaving any food, this is still a valid method to cook rice.
- Flavouring Instant Rice With Chicken Both Cube. If you’re short on time, you could opt for using quick-cooking instant rice. Instant rice, also known as quick or minute rice, is already dehydrated and precooked, so you can prepare it more rapidly.
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