INA GARTEN SAYS THIS HOMEMADE CHICKEN STOCK IS HER SECRET WEAPON IN THE KITCHEN
Ina Garten keeps this homemade chicken stock, from her new cookbook "Modern Comfort," on hand to add rich flavor to soups, stews and sauces.
Provided by Parade
Categories Soup/Stew
Time 15m
Yield 5-6 quarts
Number Of Ingredients 11
Steps:
- Place all ingredients in a 16- to 20-quart stockpot. Add 7 quarts water and bring to a boil. Lower heat and simmer uncovered 4 hours. Allow stock to cool for 30 minutes. Strain contents of pot through a colander into a large bowl and discard solids. Pack stock in containers and refrigerate for up to a few days or freeze for up to 6 months.
Nutrition Facts :
CHICKEN STOCK
Provided by Ina Garten
Time 4h15m
Yield 6 quarts
Number Of Ingredients 11
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 NOODLE SOUP
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
- 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.
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