Rich Chicken Stock Food

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RICH HOMEMADE CHICKEN BROTH



Rich Homemade Chicken Broth image

This rich, wonderful, herb-infused homemade chicken broth is a staple. You won't go back to store-bought.

Provided by Semigourmet

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 1h50m

Yield 20

Number Of Ingredients 12

2 large carrots, cut in half
2 large stalks celery, cut in half
1 large onion, quartered
3 large cloves garlic, peeled and smashed
1 fryer chicken
1 teaspoon freshly ground black pepper
2 teaspoons low-sodium chicken base (such as Better Than Bouillon®)
1 8-inch square of cheesecloth, or as needed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 large fresh sage leaves
16 cups water, or as needed

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.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 2.3 g, Cholesterol 18.7 mg, Fat 4.5 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 55.9 mg, Sugar 0.8 g

CHICKEN STOCK



Chicken Stock image

Provided by Alton Brown

Categories     main-dish

Time 14h30m

Yield 5 quarts

Number Of Ingredients 11

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Steps:

  • Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
  • Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

RICH CHICKEN STOCK



Rich Chicken Stock image

This recipe is courtesy of Bobby Flay and yields a wonderful tasty, stock but is time consuming. SO! Rather than saying to find an easier one, I say make this when you have an easy-going Sunday afternoon in the winter...snow outside, good movie or music inside, light a fire, and great aromas fill the air...and you end up with a rich wonderful stock! Enjoy!

Provided by LtlPhyl 2

Categories     Stocks

Time 4h40m

Yield 6 cups

Number Of Ingredients 10

4 lbs chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
salt & freshly ground black pepper
2 bay leaves
1/4 cup peppercorn
1 bunch fresh flat-leaf parsley, remove stems
6 sprigs fresh thyme

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.

Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2

HOW TO MAKE RICH AND FLAVORFUL CHICKEN STOCK



How to make rich and flavorful chicken stock image

Homemade chicken stock is delicious and a serious step up from the mushroom water, MSG and salt most store bought versions have.

Provided by Rachel Ballard

Categories     Main Course

Time 1h40m

Number Of Ingredients 10

1 4-6 pound cooked chicken bones with the skin (meat removed)
1 cup fresh Italian parsley, stems on
1 medium red onion, skin on (cut in half)
3 large stalks celery cut into 4-inch pieces (use the inner leaves too)
3 medium carrots, skin on (cut into chunks)
1 medium garlic clove (smashed, but not peeled)
2 teaspoons kosher salt
2 bay leaves
1 teaspoon fresh rosemary (optional)
1 1/2 gallons bottled water

Steps:

  • In a large stock pot, add all of the ingredients.
  • Cover and bring to a boil. Reduce the heat to low and simmer 2 to 4 hours. Skim off any foam that may form.
  • After the 2-4 hours, turn off the heat and allow the broth to cool slightly. About 30 minutes. Line a mesh strainer with cheesecloth and ladle the stock through into a large bowl.
  • Allow the broth to cool to room temperature then transfer to the refrigerator for up to a week, or measure 1-2 cup amounts and freeze flat in ziplock bags.

Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 262 mg, ServingSize 1 serving

BOBBY FLAY'S RICH CHICKEN STOCK



Bobby Flay's Rich Chicken Stock image

Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.

Provided by Manami

Categories     Clear Soup

Time 4h50m

Yield 6 cups

Number Of Ingredients 10

4 lbs chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
salt & freshly ground black pepper
2 bay leaves
1/4 cup peppercorn
1/4 cup parsley stems (stems only)
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450ºF.
  • 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 30-40 minutes.
  • Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add 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 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.
  • *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.

Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2

BASIC CHINESE CHICKEN STOCK



Basic Chinese Chicken Stock image

Basic Chinese chicken stock

Provided by Elaine

Categories     Soup

Time 2h10m

Number Of Ingredients 4

one whole chicken ( ,around 2000g)
1 small chunk of ginger
4 scallions
2.5 L to 3L water

Steps:

  • Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
  • High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
  • When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

Nutrition Facts : ServingSize 100 g, Calories 216 kcal, Protein 18 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 77 mg

BASIC CHICKEN STOCK RECIPE



Basic Chicken Stock Recipe image

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Provided by Daniel Gritzer

Categories     Condiments and Sauces     Soups and Stews     Soup

Time 1h45m

Number Of Ingredients 8

4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note)
4 quarts (3.8L) water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note)
2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)

Steps:

  • Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.

Nutrition Facts : Calories 281 kcal, Carbohydrate 1 g, Cholesterol 192 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 165 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 3 quarts (2.8L), UnsaturatedFat 0 g

RICH AND FLAVORFUL CHICKEN STOCK



Rich and Flavorful Chicken Stock image

Provided by Ruth Cousineau

Categories     Chicken     Onion     Celery     Carrot     Parsley     Gourmet

Yield Makes 2 1/2 quarts

Number Of Ingredients 9

5 to 6 pounds chicken parts, including 3 pound wings
4 quarts cold water
1 onion, left unpeeled, quartered
8 garlic cloves, left unpeeled
1 celery rib, quartered
1 carrot, quartered
6 long parsley sprigs
1 large thyme sprig
1 Turkish or 1/2 California bay leaf

Steps:

  • Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
  • Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
  • If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.

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  • Rinse the chicken. Pull out any fat from the inside of the body cavity and throw it away. Put the whole chicken into a large pot and cover with cold water. Bring to the boil until a film starts to form. Throw the water away and rinse the chicken again.
  • Put the onions, carrots, and celery into the pot with the drained chicken. Add the bay leaves, peppercorns, and finish with the parsley sprigs. Cover with 6 quarts of cold water and bring to a boil.
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  • 1. Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into about 10 pieces and place in a large stockpot, along with all the remaining ingredients. Bring to the boil, then reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.
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  • Rinse chicken with cold water and place in a 16-cup (4 L) saucepan or stockpot. Add 12 cups (3 L) cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. Continue to skim occasionally, as needed.
  • Place parsley stems, thyme, black peppercorns and bay leaves in the centre of a 5 x 5-in. (12 x 12-cm) piece of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer stock uncovered, with spice bundle immersed, for 3 hours, occasionally skimming the top.
  • Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).
  • If using right away, skim fat with a ladle or dip a paper towel along the surface to absorb it and then discard. To cool, place the bowl of strained stock in a larger container filled with ice water. Stir to help release heat, then refrigerate. Remove the hardened layer of fat with a spoon or spatula. Otherwise, stock can be refrigerated for up to 3 days.


RICH HOMEMADE CHICKEN STOCK RECIPE - WEBMD
Rich homemade chicken stock recipe from WebMD. Instructions. Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large …
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Cuisine French, American
Category Dinner
Servings 8
Estimated Reading Time 1 min
  • Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.
  • Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.
  • If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
  • Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).


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