Chicken Stock Using Carcass 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.

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.

LEFT-OVER CHICKEN CARCASS SOUP

Steps:

• 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
• 2. Bring to a boil then simmer at least 2 hours.
• 3. Using a cheese cloth strainer. pour soup over and into another pot.
• 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
• 5. Add the remaining 4 carrots and stalk of celery to the soup.
• 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
• 7. Put cooked noodles into the pot and serve!

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.

HOMEMADE CHICKEN SOUP FROM THE CARCASS

Steps:

• One the greatest by-products of roasting a whole chicken (which I do as a pretty frequent Sunday meal), is the opportunity to make Homemade Chicken Soup with the leftover bones & carcass. Not sure if there is a food that feels more comforting and homey than Chicken Soup. Just about every family and every culture has a version, and it's one of those foods that just makes you feel good. This Homemade Chicken Soup Recipe is not hard to make, as I'll do with the leftover chicken(s) after the Sunday Roast (although you could start from an uncooked chicken). I'll show you how to make the broth from the carcass, and then put it together with the classic vegetables, and some pasta. Of course, it's easy to add other ingredients to make it your own. Hope you enjoy this Chicken Soup Recipe! Recipe Overview & Keys to Success To make the best Chicken Soup, just follow these few cooking techniques: Make your own chicken broth/stock with left over bones/carcass (you can even freeze them until you have enough) While it takes a bit more time, the essence of the soup is the broth, and you can make much better broth than you can buy Try to get the vegetables as uniformly cut as possible. Not only will that help ensure they cook evenly, but it makes the chicken soup easier, and more pleasant to eat. If you're using leftover chicken like me, make sure to pull the chicken meat you want in the soup, off the carcass before making the broth. While the bones simmer and make the broth, the meat is going to give up all it's flavor and get every dry - you won't want that in the soup. Instead we'll add the meat back to the soup at the last minute Note, you can freeze the leftover chicken carcasses and make the soup another day; or better yet, make the chicken broth, and freeze that. Then you can pull it out to make the chicken soup, whenever you want RECIPE FOR HOMEMADE CHICKEN SOUP Ingredients (for 5) 1 - 2 left over chicken carcasses (with some meat on the bone) 1/2 cup pieces of chicken meat 2 carrots diced into quarter inch pieces 1 large celery rib diced into quarter inch pieces 1 yellow onion diced 2 garlic cloves mined 1/3 cup orzo pasta (you can use traditional spaghetti or any pasta you'd like) 1 teaspoon thyme 1 ear of corn (optional) Homemade Chicken Soup From the Carcass Assuming you're using leftover roast chicken, remove any remaining meat from the carcass and dice it for the soup If you need more chicken meat, you can certainly cook off another breast and dice it up as well Place the chicken carcass(es) in a stock pot and cover with water by 2 - 3 inches Bring the water up to a very light simmer, and continue to simmer for 45 minutes to hour to make the chicken broth Remove the chicken bones from the broth and discard. Pour the broth into a bowl, through a strainer to collect any small bones or bits of chicken, and set the broth aside Clean the soup pot, and put it back over medium heat, coat with olive oil Add the carrots, onion, celery and garlic. Season with salt and pepper and stir to combine Continue to sweat the vegetables until the onions are just translucent Add the thyme leaves, and the chicken broth Bring everything up to a simmer again, and cook until the carrots just soften (about 10 minutes) Add the corn, chicken and orzo pasta Cook for another 5 - 8 minutes until the orzo is tender Taste and re-season the soup if needed Serve up this delicious Homemade Chicken Noodle Soup with some crusty bread and a nice salad, can you've got a perfect, warming, comforting meal. Hope you enjoy it! Wine Recommendation: Soups can make for a tough wine pairings. I don't really like reds for chicken soup, as the flavors are likely to drown (no pun intended) the lighter soup. Similarly, so would full bodied or oaky whites. I'd suggest you go with an austere white wine, like a Sauvignon Blanc from the Loire Valley in France. The wines are generally fairly tight, minerally, and clean tasting, and should accent the sweet elements in the soup. Hope you enjoy it!

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:

• 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.

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.

LEFTOVER-ROAST-CHICKEN-STOCK

Steps:

• Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
• Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

CHICKEN STOCK

Steps:

• Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
• Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.

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.

ROASTED CHICKEN STOCK

Steps:

• To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
• To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
• Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
• 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.