Enriched Chicken Broth Food

ENRICHED CHICKEN BROTH

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

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

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

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

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.

BOBBY FLAY'S RICH CHICKEN STOCK

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.

ROASTED CHICKEN BROTH

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.

EMERIL'S RICH CHICKEN STOCK

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.