Chef Johns Homemade Chicken Stock Food

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CHICKEN STOCK



Chicken Stock image

Provided by Alton Brown

Categories     main-dish

Time 14h30m

Yield 5 quarts

Number Of Ingredients 11

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.

RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

CHEF JOHN'S HOMEMADE CHICKEN STOCK



Chef John's Homemade Chicken Stock image

There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 13h40m

Yield 12

Number Of Ingredients 8

3 pounds chicken necks and backs
1 large onion, skin on, sliced into 6 segments
2 carrots, cut into chunks
1 stalk celery, cut into chunks
2 cloves garlic, peeled
4 sprigs chopped fresh thyme
1 bay leaf
3 quarts cold water

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.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 2.4 g, Cholesterol 19.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 36.4 mg, Sugar 1.1 g

ROASTED CHICKEN BROTH



Roasted Chicken Broth image

Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 4h20m

Yield 4

Number Of Ingredients 7

1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup
2 quarts cold water, or more as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
  • Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
  • Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
  • Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
  • Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
  • As broth simmers, occasionally skim off and discard any foam that rises to the surface.
  • Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 7.5 g, Cholesterol 107.6 mg, Fat 25.8 g, Fiber 1.2 g, Protein 37.6 g, SaturatedFat 7 g, Sodium 1333.6 mg, Sugar 3.5 g

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

PAUL PRUDHOMME'S HOPPIN' JOHN



Paul Prudhomme's Hoppin' John image

Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.

Provided by Chocolatl

Categories     Low Cholesterol

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 18

1 tablespoon salt
1 tablespoon paprika
2 1/2 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon dried basil
1 teaspoon dried thyme
5 slices bacon, diced small
3 cups chopped onions, divided
2 cups chopped bell peppers, divided
1 1/2 cups chopped celery, divided
3 bay leaves
1 lb dried black-eyed peas, rinsed and picked over, divided
1 teaspoon fresh garlic, minced
11 cups chicken stock, divided
1 lb smoked sausage, sliced 1/2-inch thick
2 cups converted rice, uncooked

Steps:

  • Combine seasoning mix ingredients in a small bowl and set aside.
  • Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
  • Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
  • Cover and cook, stirring occasionally, for 10 minutes.
  • Stir in the garlic and 2 cups stock.
  • Scrape bottom of pot.
  • Bring to a boil and cook, stirring occasionally, about 20 minutes.
  • Add 1 cup stock and scrape bottom of pot.
  • Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
  • Cover and bring to a boil over high heat.
  • Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
  • Preheat oven to 350°.
  • Stir in rice and remaining stock.
  • Bring to a boil over high heat.
  • Cover pot and bake in oven 15 minutes.

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