Rich Chicken Broth Food

RICH CHICKEN STOCK

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.

BONE BROTH

Steps:

• Break the chicken carcass into a large pan and add the onion, 1.5 litres of water, the lemon juice and bay leaves. Cover and simmer for 40 mins. Remove from the heat and allow to cool slightly, to make things a bit easier to handle.
• Place a colander over a bowl and scoop out all the bones into the colander. Pick through them, stripping off the chicken and returning it with any onion as you work your way down the pile of bones.
• Return any broth from the bowl to the pan - and any jellified roasting juices - along with the chilli, ground coriander, cumin, coriander stems, lemon zest and garlic. Cook for a few mins until just bubbling - don't overboil as you will spoil the delicate flavours. Taste, and season only if you need to. Meanwhile, heat the rice following pack instructions, then toss with the coriander leaves. Ladle the broth into bowls and top with the rice.

HOMEMADE CHICKEN BROTH

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.

RICH HOMEMADE CHICKEN BROTH

Steps:

• Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.
• Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.
• Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.

RICH CHICKEN OR TURKEY GRAVY

Steps:

• 1. This is a recipe for some delicious homemade chicken stock. https://www.justapinch.com/recipe/lynnsocko/homemade-chicken-stock-roasted-chicken/other-sauce-spread TIP FOR A DARKER GRAVY: While gravy is thickening, add a few drops of KITCHEN BOUQUET, this will give you a richer color without effecting the flavor, use sparingly.
• 2. 2 FOR CORNSTARCH THICKENER: Heat stock. Mix together 1 cup of COLD water or milk and 1/4 c. of cornstach, mix very well to remove all lumps. Add to hot stock and simmer on low for 5-10 min. If gravy is not thick enough repeat step. Add salt to taste.
• 3. FOR BUTTER AND FLOUR THICKENER: Melt butter in skillet or med. saucepan. Add flour, mix well and cook over very low heat for a few minutes to cook out the flour taste. Pour warm chicken stock into pan and stir well with whisk. Simmer till gravy is thickened. Add salt to taste.

HOW TO MAKE CHICKEN BROTH

Steps:

• Place the chicken in your largest stock pot. Add the carrots, celery, onion, bay leaf, garlic, parsley, thyme and peppercorns. Pour in the cold water and salt, adding more water (if necessary) to cover the chicken. Bring to a boil. Lower the heat; cover the pot (leaving just a small gap to allow some steam to escape). Simmer for 1 ½ hours, skimming the top occasionally.
• Turn off the heat and remove the chicken from the pot. When the chicken is cool enough to handle, remove the meat from the skin and bones. Save the meat to use in a recipe and discard the skin and bones. Strain the contents of the pot through a colander into a large bowl or other pot; discard the solids. Pack the broth in containers and refrigerate for 3-4 days or freeze for up to 6 months.

CAPELLINI SOUP WITH RICH CHICKEN BRODO

Steps:

• Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.
• Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil.
• Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper).
• When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl.
• Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture.
• Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork.

MINERAL RICH BONE BROTH

Steps:

• Preheat oven to 350 degrees. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and debt of color.
• Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot cover with a gallon of filtered water.
• Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.
• The first few hours of simmering, you'll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. I find that Grass-fed and healthy animals does produce much less of scum as conventional animals.
• Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional mineral ions to the broth.
• Beef broth/stock: 48-72 hours.
• Poultry broth/stock: 24 hours.
• Fish broth: 8 hours.
• Remove from heat and let cool. Strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, Freeze for later use or can in pressure canner for up to a year.
• Grass fed broth doesn`t need to have the fat removed that would be your choice. But I would removed the fat from grain fed broths. Just chill the strained broth and when fat comes to top it will harden then just remove with spoon.
• FYI:You can add water and vinegar to the cooked bones and re-simmer for another 48-72 hours. ;) The bones are very generous. So generous that you can reuse bones for at least six times. Once the bones disintegrate and gave it their all. Start with fresh bones.
• Good Information:.
• http://www.westonaprice.org/food-features/broth-is-beautiful?qh=YTo2OntpOjA7czo0OiJib25lIjtpOjE7czo1OiJib25lcyI7aToyO3M6NToiYm9uZWQiO2k6MztzOjU6ImJyb3RoIjtpOjQ7czo2OiJicm90aHMiO2k6NTtzOjEwOiJib25lIGJyb3RoIjt9.
• Benefits of bone broth http://www.bonebroth.com/articles/1-benefits-of-bone-broth.

RICH CHICKEN BROTH

Steps:

• With a cleaver, chop chicken legs into 2" pieces. Chop one onion into medium dice and set aside; peel the second onion.
• Heat oil in a large soup pot. When oil is shimmering, add half the chicken pieces in a single layer. Cook over medium-high heat, turning occasionally, until browned on all sides. Remove to a bowl and repeat with remaining pieces.
• Add diced onion to pot and saute until soft and beginning to color. Return chicken (and any accumulated juices) to pot. Season with salt and pepper. Add boiling water, carrots, parsnip, celery, dill, parsley, bay leaves and reserved whole onion. Cover and cook at a bare simmer one hour, skimming off and discarding any grey foam which rises to the surface.
• Strain and use as a cooking base, or a soup base. (To serve as a soup, simmer sliced carrots in broth until tender. Add egg noodles and cook until al dente, then serve.).

RICH CHICKEN BROTH

Steps:

• Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
• Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
• Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.

EASY SPICY GARLIC CHICKEN BROTH

Steps:

• Heat the oil in a pot set over medium heat.
• Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
• Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
• Taste and adjust seasoning as preferred then serve.