ENRICHED CHICKEN BROTH
Chicken feet and fresh ginger in addition to the usual whole chicken and aromatics yield a richly flavored broth. It's the base for our Test Kitchen's Favorite Matzo Ball Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h10m
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Place chicken and feet in a large pot. Add 4 quarts water (if chicken is not fully submerged, add more to cover). Boil, skimming foam from surface until it subsides, about 5 minutes. Add onion, carrot, celery, bay leaf, parsley, peppercorns, and ginger. Reduce heat to low and simmer until stock turns a rich golden color and vegetables are falling apart, 2 1/2 to 3 hours.
- Strain broth (to avoid making it cloudy, do not press on solids); season with 1 tablespoon salt. Skim schmaltz (rendered fat) from surface with a spoon, or use a fat separator, or refrigerate broth and let fat solidify before removing; reserve schmaltz separately.
RICH CHICKEN STOCK
Provided by Bobby Flay
Time 4h40m
Yield about 6 cups
Number Of Ingredients 10
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.
CHICKEN BROTH
Provided by Giada De Laurentiis Bio & Top Recipes
Time 3h15m
Yield about 3 quarts
Number Of Ingredients 8
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.
CHICKEN BROTH SUPREME
This recipe comes from The Simply Healthy Lowfat Cookbook, 1995 and makes up a wonderful tasting chicken broth that freezes well for long storage.
Provided by Sydney Mike
Categories Stocks
Time 3h20m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Spread chicken legs in large roasting pan.
- Roast until browned and crisp, about 30 minutes.
- Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
- Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
- Add these juices to stock pot along with chicken.
- Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
- Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
- Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
- Return to a boil, continuing to skim any foam that rises.
- Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
- Strain broth and discard solids.
- Refrigerate broth.
- Remove fat that solidifies on the surface.
- Can be refrigerated up to 3 days or frozen for longer storage.
CHICKEN BROTH
Provided by Molly O'Neill
Categories soups and stews
Time 5h
Yield Five quarts
Number Of Ingredients 7
Steps:
- Place all ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce to a very slow simmer. Cook, skimming the broth as necessary, for 4 to 5 hours. Strain the stock through a fine mesh sieve. Set aside and cool to room temperature, refrigerate overnight. Skim the fat from the top of the stock. Ladle any broth not used immediately into airtight containers and store in the freezer.
Nutrition Facts : @context http, Calories 4, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
BOBBY FLAY'S RICH CHICKEN STOCK
Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.
Provided by Manami
Categories Clear Soup
Time 4h50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF.
- 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 30-40 minutes.
- Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add 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 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.
- *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.
Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2
ROASTED CHICKEN BROTH
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
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
EMERIL'S RICH CHICKEN STOCK
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 4 quarts stock
Number Of Ingredients 12
Steps:
- Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.
More about "enriched chicken broth food"
15 BEST RECIPES WITH CHICKEN BROTH THAT AREN’T ALL SOUPS
From blog.kettleandfire.com
14 RECIPES WITH CHICKEN BROTH YOU’D NEVER THINK TO …
From blog.kettleandfire.com
10 BEST BAKED CHICKEN CHICKEN BROTH RECIPES - YUMMLY
From yummly.com
23 RECIPES WITH CHICKEN BROTH THAT USE THE WHOLE CARTON
From tasteofhome.com
5 WAYS TO UPGRADE BOXED CHICKEN BROTH | REAL SIMPLE
From realsimple.com
73 SAVORY COOKING PROJECTS FOR PEOPLE WHO JUST CAN'T …
From epicurious.com
EASY CHICKEN BONE BROTH AT HOME | KITCHN
From thekitchn.com
HOMEMADE CHICKEN BROTH | RICARDO
From ricardocuisine.com
OUR FAVORITE BOXED CHICKEN BROTH - SIMPLY RECIPES
From simplyrecipes.com
15 RECIPES THAT START WITH CHICKEN BROTH | ALLRECIPES
From allrecipes.com
6 BEST CHICKEN BROTH SUBSTITUTES - EASY CHICKEN BROTH …
From thepioneerwoman.com
ENRICHED CHICKEN STOCK RECIPE - LYDIE MARSHALL | FOOD
From foodandwine.com
Servings 5
- Heat the oil in a large saucepan. Add the chicken wings and beef and cook over moderately high heat until browned all over, about 10 minutes. Season with salt and pepper and add the carrots, onion, celery root and tomato. Cook over moderate heat, stirring occasionally, until the vegetables are barely softened, about 10 minutes.
- Add the broth to the pan and bring to a boil. Cover partially and cook over moderately low heat for 30 minutes. Strain the stock, reserving the meat and vegetables for another use. Refrigerate the stock and remove the fat from the surface before using or freezing.
PACIFIC FOODS ORGANIC CHICKEN BROTH, 946ML - AMAZON.CA
From amazon.ca
Reviews 12
ENRICHED CHICKEN BONE BROTH AS A DIETARY SUPPLEMENT …
From pubmed.ncbi.nlm.nih.gov
Author Jordan L Hawkins, Paul L DurhamPublish Year 2018
NATURE'S RECIPE CHICKEN RECIPE IN BROTH WET DOG FOOD 78G (CASE …
From amazon.ca
Reviews 37
CHICKEN BROTH: ARE THERE HEALTH BENEFITS? - WEBMD
From webmd.com
Estimated Reading Time 2 mins
THE DIFFERENCE BETWEEN STOCK AND BROTH: SHOPPING TIPS - EPICURIOUS
From epicurious.com
EASY SPICY GARLIC CHICKEN BROTH - SIMPLY DELICIOUS
From simply-delicious-food.com
40 CHICKEN BROTH RECIPES | MYRECIPES
From myrecipes.com
5 BEST BONE BROTHS TO BUY OF 2022, ACCORDING TO A DIETITIAN
From healthcanal.com
CHICKEN BROTH - CAMPBELL SOUP COMPANY
From campbells.com
RECIPES WITH CHICKEN BROTH | EATINGWELL
From eatingwell.com
PRECLINICAL STUDIES HIGHLIGHT BONE BROTH’S MULTI ... - FOOD …
From foodprocessing.com
HOW TO MAKE CHICKEN BROTH THAT IS ACTUALLY TASTY - THE FRUGAL GIRL
From thefrugalgirl.com
SECRET TO MAKING RICHER CHICKEN BROTH - SIMPLEMOST
From simplemost.com
NEUROPROTECTIVE EFFECT OF ENRICHED CHICKEN BONE BROTH AS …
From pubmed.ncbi.nlm.nih.gov
BASIC CHICKEN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE CHICKEN BROTH RECIPE - CHATELAINE.COM
From chatelaine.com
HOW TO REUSE BONES TO MAKE NEVER ENDING CHICKEN BROTH
From kitchenstewardship.com
PRIME PUBMED | NEUROPROTECTIVE EFFECT OF ENRICHED CHICKEN BONE …
From cancerres.unboundmedicine.com
3 OVERVIEW OF FOOD FORTIFICATION IN THE UNITED STATES AND CANADA
From ncbi.nlm.nih.gov
WE TRIED 10 BRANDS AND FOUND THE BEST CHICKEN BROTH FOR YOUR …
From tasteofhome.com
CHICKEN BROTH MIGHT CURB YOUR JUNK FOOD CRAVINGS - EATINGWELL
From eatingwell.com
HOMEMADE CHICKEN BROTH - IGA
From iga.net
HOMEMADE CHICKEN BROTH | CANADIAN LIVING
From canadianliving.com
THE SECRET TO RICHER CHICKEN BROTH - KITCHN
From thekitchn.com
ENRICHED CHICKEN BONE BROTH AS A DIETARY SUPPLEMENT ... - EUROPE …
From europepmc.org
THE BEST STORE-BOUGHT CHICKEN BROTH TO USE ON THANKSGIVING
From bonappetit.com
CHICKEN BROTH - THE SEASONED MOM
From theseasonedmom.com
ENRICHED CHICKEN BONE BROTH AS A DIETARY SUPPLEMENT REDUCES …
From semanticscholar.org
6 BEST CHICKEN BROTHS, RANKED - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love