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.
HOMEMADE CHICKEN STOCK
Provided by Valerie Bertinelli
Time 2h
Yield 10 cups
Number Of Ingredients 9
Steps:
- Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
- Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
- Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.
HOMEMADE CHICKEN STOCK (HARRY CARAY'S)
from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.
Provided by Pneuma
Categories Stocks
Time 2h15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in large stockpot at medium heat.
- Add and brown chicken bones at both sides.
- Add rest of ingredients except water and saute until onions are translucent.
- Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
- Strain. The stock can be frozen for later use.
Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 1, Sodium 41.8, Carbohydrate 6.8, Fiber 1.4, Sugar 2.7, Protein 0.8
HARRY CARAY'S CHICKEN VESUVIO
Make and share this Harry Caray's Chicken Vesuvio recipe from Food.com.
Provided by mykidslightmylife
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until golden, turning often. Remove and pat dry.
- Add chicken, skin side down, to hot oil. Brown slowly over medium heat, about 10 minutes. turn chicken skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
- Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.
HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)
from Harry Caray's Restaurant Cookbook, the official homeplate of the Chicago cubs. It was voted Best Chicken Vesuvio in the city. It is a satisfying meal of chicken baked to utmost succulence encased in a red-gold crust of lush skin that slides from the meat as the meat slides off its the bone. Number of servings depends on your appetite.
Provided by Pneuma
Categories Chicken
Time 1h30m
Yield 16 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Blanch the peas by putting them in boiling water 1 minute.
- Joint each chicken into 8 pieces.
- Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside.
- Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown.
- Deglaze the pan with the wine and reduce by half.
- Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
- Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.
Nutrition Facts : Calories 2644.3, Fat 172.1, SaturatedFat 45.2, Cholesterol 663.3, Sodium 1597.3, Carbohydrate 81, Fiber 11.8, Sugar 7.4, Protein 169.8
CHICKEN VESUVIO
Steps:
- Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
- Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
- Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.
HOMEMADE CHICKEN STOCK
Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.
Provided by Papagayita
Categories Stocks
Time 3h30m
Yield 10 cups, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
- reduce to simmer & add veggies.
- let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
- Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
- skim froth off as it comes up throughout.
- take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
- you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.
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