The Best Chicken Stock Food

BEST-EVER CHICKEN STOCK RECIPE

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.

CHICKEN STOCK

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.

CHICKEN STOCK

Steps:

• Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
• Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
• Strain and cool the stock, uncovered.
• Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

CHEF JOHN'S HOMEMADE CHICKEN STOCK

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.

BEST CHICKEN STOCK

Steps:

• When you have saved enough chicken bones, its time to make a good rich stock.
• Throw all the bones into a large stock pot (at least 12 qts.).
• Chop up the celery, carrots, onions, and put into the pot.
• Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
• Salt and pepper to taste.
• Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
• Simmer for 3- 4 hours.
• Cool and strain out all solids with a screen or cheese cloth.
• Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
• Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.

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.

CHICKEN STOCK

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.