Light Homemade Chicken Stock Food

CHEF JOHN'S HOMEMADE CHICKEN STOCK

Chef John's Homemade Chicken Stock image

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

Ingredients

3 pounds chicken necks and backs
1 large onion, skin on, sliced into 6 segments
2 carrots, cut into chunks
1 stalk celery, cut into chunks
2 cloves garlic, peeled
4 sprigs chopped fresh thyme
1 bay leaf
3 quarts cold water

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

HOMEMADE CHICKEN STOCK

Homemade Chicken Stock image

If you want to use the stock right away, skim the fat off the top first. If planning to use it later, refridgerate until the fat congeals on the surface, then lift it off. To make vegetable stock, substitute 2 whole tomatoes for the hen. From Canadian Living November 2008

Provided by Az B8990

Categories Stocks

Time 4h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 stewing chicken (or 3lb/1.5kg chicken pieces)
3 carrots, unpeeled and coarsely chopped
3 onions, unpeeled and coarsely chopped
3 celery ribs, coarsely chopped
1 cup sliced mushrooms (stems and or or caps)
3 garlic cloves, smashed
10 sprigs fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon peppercorn
2 bay leaves
8 cups cold water

Steps:

Place chicken in slow cooker or large stockpot.
Add the remaining ingredients, ending with water.
Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.

Nutrition Facts : Calories 295.1, Fat 20.5, SaturatedFat 5.7, Cholesterol 70.7, Sodium 106.7, Carbohydrate 8.9, Fiber 2.2, Sugar 3.3, Protein 18.8

CHICKEN STOCK

Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

Ingredients

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.