Nobus Chicken Stock Food

THE BEST CHICKEN STOCK

Steps:

• Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
• Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

NOBU'S CHICKEN STOCK

Steps:

• Heat the oven to 425 degrees. Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes. Lower the heat to 375 and add the remaining ingredients, except the water. Roast for another 35 to 40 minutes.
• Transfer the mixture to a small stockpot. Place the roasting pan on top of the stove over high heat. Add 1 cup of water. Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan. Pour this over the bones and vegetables. Add the remaining water. Bring to a boil. Lower the heat and simmer for 2 hours. Strain through a fine sieve.

CHICKEN STOCK

Steps:

• In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
• Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
• Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
• Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
• Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
• Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
• Chill the stock and remove the fat.
• The stock may be frozen.

BASIC CHICKEN STOCK

Steps:

• Place the chicken and giblets (except the liver) in a large stockpot. Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
• Adjust the heat so that the water still bubbles gently, then add the remaining ingredients. Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
• Pour all through a large colander or sieve set over a very large heatproof bowl. Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool. Cover it with plastic food wrap, and place in the refrigerator overnight.
• In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing. Once frozen, store in freezer bags and use in recipes!

NOBU'S CHICKEN TERIYAKI

Steps:

• Bring the stock, soy sauce and sugar to a boil in a small saucepan. Lower the heat and simmer for 2 minutes. Mix together the cornstarch and the water and whisk into the teriyaki base. Bring back to a boil and simmer for 2 more minutes. Remove from the heat.
• Prick holes in the chicken with the tines of a fork. Pour the sauce over the chicken breasts and marinate, turning occasionally, for 6 hours, or overnight.
• Heat the grill. Scrape the excess sauce off the chicken and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife. About 12 to 15 minutes.

MOCK CHICKEN STOCK

Steps:

• Put the water into a large stockpot on high heat.
• Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
• Bring to a boil and cook uncovered for 15 minutes.
• Cover the pot, reduce heat to low, and simmer for one hour.
• Set aside to cool and then strain.
• Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.