Chicken Stock Food

CHICKEN STOCK USING CARCASS

Steps:

• Place chicken carcass in medium sized pot and just cover with water.
• Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
• Skim fat from the top of the broth.
• Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
• Allow stock to cool uncovered.
• Strain into a storage container and either use immediately or freeze for later use.

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.

BASIC CHICKEN STOCK

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.

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.

BEST-EVER CHICKEN STOCK RECIPE

Steps:

• Place a 6- to 8-quart pot with a tight-fitting lid on the stovetop. I use a 6-quart pot for a 4- or 5-pound chicken.
• Remove the paper pouch that contains the organs if it's still in the chicken. Use in another recipe or discard.
• Add all ingredients to the pot. Clean the veggies but it's ok to leave the skin on the onion and carrots. Cover with filtered cold water to about an inch below the top.
• Put a tight-fitting lid on the pot.
• Set it on the stove and bring it to a boil. This takes about 10-20 minutes.
• Immediately reduce to a simmer. Simmer for at least 4 hours or up to 24 hours. The longer the simmer, the better the flavor.
• If you use a whole chicken, remove the meat from the chicken after 2 hours to prevent overcooking it. (See the sections above for my method to remove the meat).
• Keep the pot covered to prevent your stock from evaporating. If you notice the liquid reducing too much, you can add a few cups of water at any time during the process.
• After simmering for at least 4 hours in total, strain your stock through a fine-mesh sieve, strainer, or cheesecloth into a large bowl, pot, or a large stockpot. Simmer up to 24 hours for more flavor before straining.
• Discard everything that was in the pot except the liquid you just strained. The veggies, for example, are beyond saving, but they served a very good purpose.

CHICKEN STOCK

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.

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.

CHICKEN STOCK

Steps:

• In a large stockpot, combine the onions, carrots, and celery. Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours.
• Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using.

BASIC CHINESE CHICKEN STOCK

Steps:

• Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
• High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
• When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

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.

VEGAN "CHICKEN" STOCK

Steps:

• Peel and slice the carrot.
• Slice the celery, and break up the shiitakes.
• Put all the ingredients in a pot.
• Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
• Strain through a fine sieve.
• If your sieve is coarse, line it with a clean tea-towel.
• Use in place of chicken stock.
• The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
• The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
• Discard the herbs.

BROWN CHICKEN STOCK

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.

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:

• 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.

CHICKEN BROTH

Steps:

• To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
• Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
• Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

GZ'S CHICKEN STOCK

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes.
• Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy).
• Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.

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.

CHICKEN STOCK

Steps:

• Cover the carcass with cold water and bring to the boil, skimming froth, fat and sediment periodically. Simmer for 15 minutes.
• Add the vegetables, roughly chopped.
• Crush the herbs and spices, then add.
• Mix well so that all ingredients are submerged. Skim again as necessary. Leave to simmer for 60 - 90 minutes.
• Strain and cool. Refrigerate for 2 - 3 days, or freeze for 1 month.

CHICKEN STOCK

Steps:

• Heat all ingredients in a large stockpot to boiling.
• Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
• Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
• Cool stock to room temperature; refrigerate, covered, until cold.
• Remove and discard fat from surface.
• Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.