BEST-EVER CHICKEN STOCK RECIPE
This chicken stock recipe was a staple in my home growing up. I remember my mom making chicken stock on the stove every weekend, all winter long. Long-simmered homemade chicken stock (AKA bone broth) is wonderfully nutritious and filled with protein, nutrients, and minerals. Plus, the flavor is unbeatable. If you love it, please leave a 5-star rating in the comments below to help other readers in our community.
Provided by Elizabeth Rider
Categories Soup
Time 5h10m
Number Of Ingredients 12
Steps:
- Place a 6- to 8-quart pot with a tight-fitting lid on the stovetop. I use a 6-quart pot for a 4- or 5-pound chicken.
- Remove the paper pouch that contains the organs if it's still in the chicken. Use in another recipe or discard.
- Add all ingredients to the pot. Clean the veggies but it's ok to leave the skin on the onion and carrots. Cover with filtered cold water to about an inch below the top.
- Put a tight-fitting lid on the pot.
- Set it on the stove and bring it to a boil. This takes about 10-20 minutes.
- Immediately reduce to a simmer. Simmer for at least 4 hours or up to 24 hours. The longer the simmer, the better the flavor.
- If you use a whole chicken, remove the meat from the chicken after 2 hours to prevent overcooking it. (See the sections above for my method to remove the meat).
- Keep the pot covered to prevent your stock from evaporating. If you notice the liquid reducing too much, you can add a few cups of water at any time during the process.
- After simmering for at least 4 hours in total, strain your stock through a fine-mesh sieve, strainer, or cheesecloth into a large bowl, pot, or a large stockpot. Simmer up to 24 hours for more flavor before straining.
- Discard everything that was in the pot except the liquid you just strained. The veggies, for example, are beyond saving, but they served a very good purpose.
CHEF JOHN'S HOMEMADE CHICKEN STOCK
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
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
THE BEST CHICKEN STOCK
Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.
Provided by Food Network Kitchen
Categories condiment
Time 3h
Yield About 4 quarts
Number Of Ingredients 8
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.
CHICKEN STOCK
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Time 3h5m
Yield 1 litre
Number Of Ingredients 9
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium
BASIC CHICKEN STOCK
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g
HOMEMADE CHICKEN STOCK
Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.
Provided by Papagayita
Categories Stocks
Time 3h30m
Yield 10 cups, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
- reduce to simmer & add veggies.
- let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
- Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
- skim froth off as it comes up throughout.
- take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
- you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.
CHICKEN STOCK
Steps:
- Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
- Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.
HOMEMADE CHICKEN STOCK FOR COOKING
Here's another chicken recipe frommy personal computer cache. Do not use a crock pot for this unless you have a REALLY BIG one! This sotck can be used in many different ways. The directions may seem daunting but they are just to aquaint you with the possibilities of ingredients. Most of the time is for cooking.
Provided by Nana Lee
Categories Stocks
Time 2h20m
Yield 2 gallons stock
Number Of Ingredients 4
Steps:
- Place a whole chicken in a large pot of water with a large amount of water with washed (no need to peel) large carrots cut into managable pieces, a large onion, quartered (also not peeled -- the peels seem to add more color and taste to the stock), 6 or 8 stalks of celery with their tops, also cut into managable pieces, a bunch of parsley, (you can leave it whole too) a head of seperated, unpeeled garlic cloves, a few bay leaves, 10 or 12 whole peppercorns and whatever else stikes my fancy at the time that seems as tho it might work with a chicken stock.
- Also could add a turnip, shallots or anything else that will work that is in your fridge, and needs to be used up.
- Bring to a boil, cover and simmer to get all the flavor out of your herbs and vegetables. It could take a couple of hours to get every little bit of flavor. Drain into a colander (make sure you have something under it to catch the stock. Missing this step can be frustrating; to smell it cooking for so long, look forward to a delicious stock and then dump it down the drain because you forgot to place a container under the colander).
- Return the stock to the pan and simmer to reduce the stock and enrich the flavor.
- You can add salt if you like, but I don't usually because I will probably salt whatever I will make with the broth. I don't think you will miss it.
- The vegetables and herbs season the stock up nicely.
- Never toss a turkey carcass without treating it as a stock option.
- Break it up to fit if you have to, but never throw it away without making a delicious stock out of it first.
- Turkey stock makes a delicious soup or stuffing seasoning as a side dish to chicken or base for a gravy.
- Making stock isn't hard, but it is a little time consuming because of the long cook time.
- The working part is easy because you don't have to peel anything.
- The peels are good for the stock and leave lots of good things behind like vitamins.
- What you throw away has all the good stuff simmered out of and into your broth. (This is the reason I cringe when someone is going to boil their meat before grilling. What a waste of wonderful flavor to be poured down the drain).
- Try it sometime on a day off when you have a few hours to make the stock.
- I have heard of making it in a crockpot, but I can't imagine doing so because of all the stuff you add to the pot.
- My crockpot just would not be big enough, but my stock pan is great and makes a decent amount of stock.
- I can get 2 - 1 gallon size freezer bags out of one chicken.
- It makes the best chicken soup, but use fresh chicken and vegetables because those make the best tasting stock.
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