HOMEMADE CHICKEN STOCK
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h55m
Yield about 2 quarts.
Number Of Ingredients 11
Steps:
- In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BROWN CHICKEN STOCK
A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.
Provided by KATHYTAP11
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
- Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
- Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
- Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 648.6 mg, Sugar 0.1 g
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.
BEST-EVER CHICKEN STOCK RECIPE
This chicken stock recipe was a staple in my home growing up. I remember my mom making chicken stock on the stove every weekend, all winter long. Long-simmered homemade chicken stock (AKA bone broth) is wonderfully nutritious and filled with protein, nutrients, and minerals. Plus, the flavor is unbeatable. If you love it, please leave a 5-star rating in the comments below to help other readers in our community.
Provided by Elizabeth Rider
Categories Soup
Time 5h10m
Number Of Ingredients 12
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.
CHEF JOHN'S HOMEMADE CHICKEN STOCK
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
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
EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH
Make and share this Easy Homemade Chicken Gravy from Scratch recipe from Food.com.
Provided by Mebriella
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan on medium high heat.
- Add the flour until it becomes a paste and slightly turns brown.
- Slowly incorporate the chicken broth with a whisk.
- Whisk constantly until it thickens.
- Once thickened, add the chicken drippings and serve hot.
CHICKEN STOCK
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
Provided by Samin Nosrat
Time 9h
Yield About 6 quarts
Number Of Ingredients 10
Steps:
- Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
- Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Strain the stock through a fine-meshed sieve. Let cool.
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams
BASIC CHICKEN STOCK
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g
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.
BASIC BROWN STOCK
Make and share this Basic Brown Stock recipe from Food.com.
Provided by Chef Shadows
Categories Stocks
Time 14h15m
Yield 5 quarts
Number Of Ingredients 4
Steps:
- Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
- Put bones in soup pot.
- Add 1 quart of water for each pound of bones.
- For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
- Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
- Add water if needed.
- DO NOT ADD SALT!
- Strain the stock and store in fridge.
- A layer of fat will form on top.
- Leave this in place to help seal the stock from air until ready to use.
- This stock will be gelatinous.
- If not using all in several days, I place some in vaccum bags and seal for freezing.
Nutrition Facts : Calories 41.8, Fat 0.2, SaturatedFat 0.1, Sodium 79.4, Carbohydrate 9, Fiber 2.7, Sugar 4.6, Protein 1.4
CHICKEN STOCK
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g
GOOD EATS CHICKEN STOCK (FROM ALTON BROWN)
Make and share this Good Eats Chicken Stock (From Alton Brown) recipe from Food.com.
Provided by 2Bleu
Categories Stocks
Time 6h
Yield 5 quarts
Number Of Ingredients 11
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.
Nutrition Facts : Calories 47, Fat 0.3, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 10.6, Fiber 2.6, Sugar 4.5, Protein 1.3
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
HOMEMADE VEGETARIAN CHICKEN STOCK (VEGAN)
Make this Homemade Vegetarian Chicken Stock using fresh herbs, carrots, onions, celery, garlic, and Better Than Bouillon No Chicken Base flavor.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Condiment
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
- Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
- This makes 4 32 ounce Mason jars.
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
BROWN CHICKEN STOCK
Provided by Food Network
Time 12h
Yield 4 to 6 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
- IMPROVISED SOUPS
- Basic formula for enough soup for 2 people (generous portions): 4 cups white or brown chicken stock, thawed chicken meat from making the white stock if you have it, shredded; 12 cups of any vegetables, herbs and spices you may have around the house that are quick-cooking, or already-cooked ingredients such as leftover rice or beans.
BROWN CHICKEN STOCK
Steps:
- In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids. This can be frozen for up to 1 month.
BROWN CHICKEN STOCK
Provided by Food Network
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
CHICKEN STOCK
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Time 3h5m
Yield 1 litre
Number Of Ingredients 9
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.
Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium
BASIC CHICKEN STOCK RECIPE
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Provided by Daniel Gritzer
Categories Condiments and Sauces Soups and Stews Soup
Time 1h45m
Number Of Ingredients 8
Steps:
- Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Nutrition Facts : Calories 281 kcal, Carbohydrate 1 g, Cholesterol 192 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 165 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 3 quarts (2.8L), UnsaturatedFat 0 g
BROWN CHICKEN STOCK
Steps:
- Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
- Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
- Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.
GZ'S CHICKEN STOCK
Provided by Geoffrey Zakarian
Time 3h35m
Yield 10 cups
Number Of Ingredients 8
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.
BROWN CHICKEN STOCK
Make and share this Brown Chicken Stock recipe from Food.com.
Provided by BonnieZ
Categories Stocks
Time 5h
Yield 2 quarts
Number Of Ingredients 8
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.
More about "homemade brown chicken stock food"
HOW TO MAKE THE BEST CHICKEN STOCK | FOODIECRUSH.COM
From foodiecrush.com
4.4/5 (29)Total Time 2 hrs 10 minsCategory SoupCalories 30 per serving
- Add the chicken carcass or bones, carrots, celery, onion, garlic halves and parsnip to a large stock pot. Add cold water, covering the chicken and veggies by at least 1-2 inches—about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, chicken bouillon cubes and kosher salt.
- Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 1/2 to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the broth to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the broth from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stock pot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
CHICKEN STOCK RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (84)Estimated Reading Time 40 secsServings 2
- Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
CHICKEN STOCK | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 4 hrs 20 minsCategory SaucesCalories 5 per serving
- Leaving it unpeeled, bash the half bulb of garlic.Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.
- Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
HOW TO MAKE A RICH AND FLAVORFUL CHICKEN BROTH FOR ...
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Estimated Reading Time 5 mins
HESTON BLUMENTHAL'S BROWN CHICKEN STOCK RECIPE : SBS …
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40 RECIPES USING CHICKEN STOCK | TASTE OF HOME
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HOW TO MAKE BROWN CHICKEN STOCK - SERIOUS EATS
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BASIC BROWN STOCK RECIPE | MYRECIPES
From myrecipes.com
Servings 3
- Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400° for 30 minutes or until meat is browned, turning to brown all sides.
- Transfer ribs, onion, and carrots to a large stock pot. Add remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, for 3 hours. Remove from heat; let cool to lukewarm.
- Strain stock, reserving liquid. Discard ribs, vegetables, and spices. Place stock liquid in a container; cover and refrigerate until thoroughly chilled. Lift solid fat from top of stock; discard fat. Use Basic Brown Stock as a base for soups, sauces, or gravies.
HOMEMADE CHICKEN STOCK: YOUR GUIDE TO MAKING, STORING & USES
From savoringtoday.com
Ratings 3Category SoupCuisine AmericanTotal Time 6 hrs 50 mins
- IF USING A COLLECTION OF BONES, SKIP TO STEP 4.Divide the chicken into 9 pieces -- 2 wings, 2 thighs, 2 legs, 2 breasts, 1 back. (If the chicken neck is included, cut or break into several pieces.) Place chicken pieces in a large (6-8 quart) pot with water and salt.
- Boil for 30-40 minutes or until chicken is cooked through. Skim off any brown foam from the broth. Transfer chicken to a platter and allow to cool until easy to handle; reserve broth in the pot.
- Strip meat from bones and reserve for other recipes. NOTE: I do not recommend using the meat for the stock because the texture becomes dry and mealy when cooked too long and doesn't add to the quality of the stock.
- IF USING A COLLECTIONS OF BONES, START HERE: Place bones, celery, carrots, onions, and garlic in a roasting pan with 1/2 cup of water to cover the bottom of the pan. Bake at 400°F for 30-45 minutes or until bones and vegetables are a dark golden brown.
HOW TO MAKE HOMEMADE CHICKEN STOCK - SPEND WITH PENNIES
From spendwithpennies.com
4.8/5 (11)Total Time 3 hrs 10 minsCategory SoupCalories 20 per serving
- Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)
- Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
JUDY'S EASY HOMEMADE CHICKEN STOCK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (20)Total Time 6 hrs 5 minsCategory Soups And StocksCalories 46 per serving
- Put all the ingredients in a large stockpot. Bring it to a boil over high heat, and then immediately turn down the heat to medium low. Cover the lid, and let simmer for 4 to 6 hours—the longer the better.
- Once the stock is cooled, strain the broth into individual containers and store them in the freezer for future use.
BROWN CHICKEN STOCK RECIPE - EPICURIOUS
From epicurious.com
Servings 8Total Time 6 hrs
BROWN CHICKEN STOCK RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
Total Time 2 hrs 30 mins
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From frenchfood2.wordpress.com
Estimated Reading Time 2 mins
KARDEA BROWN'S CREAMY CAROLINA SMOTHERED CHICKEN RECIPE IS ...
From foodnetwork.ca
Servings 4Total Time 1 hr 1 min
EASY HOMEMADE CHICKEN STOCK RECIPE WITH TIPS
From thespruceeats.com
4/5 (31)Total Time 4 hrs 15 minsCategory Soup, IngredientCalories 187 per serving
HOW TO MAKE HOMEMADE CHICKEN STOCK
From reluctantgourmet.com
Cuisine AmericanEstimated Reading Time 7 minsCategory SaucesTotal Time 5 hrs 15 mins
BEST ALTON BROWN'S CHICKEN NOODLE SOUP RECIPES | FOOD ...
From foodnetwork.ca
2.8/5 (53)Category Chicken,Herbs,Lunch,Main,Side,Soup,VegetablesServings 4Total Time 37 mins
HOMEMADE CHICKEN STOCK - ERREN'S KITCHEN
From errenskitchen.com
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From fooddiez.com
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From saveur.com
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From allrecipes.com
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From bbc.co.uk
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From kitchenarry.com
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