CHICKEN BROTH
Provided by Food Network Kitchen
Time 3h5m
Yield about 3 quarts
Number Of Ingredients 11
Steps:
- Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
- Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
- Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
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.
CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
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 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.
HOMEMADE CHICKEN STOCK
Provided by Valerie Bertinelli
Time 2h
Yield 10 cups
Number Of Ingredients 9
Steps:
- Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
- Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
- Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.
HOMEMADE CHICKEN STOCK
Provided by Tia Mowry
Time 2h
Yield 5 cups
Number Of Ingredients 11
Steps:
- Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.
- Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.
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
HOMEMADE CHICKEN STOCK
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h55m
Yield about 2 quarts.
Number Of Ingredients 11
Steps:
- In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
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
More about "the best homemade chicken stock food"
3 STEPS FOR THE BEST HOMEMADE CHICKEN STOCK EVER
From canadianliving.com
THE ULTIMATE GUIDE TO HOMEMADE CHICKEN STOCK
From kitchenstewardship.com
BEST HOMEMADE CHICKEN STOCK RECIPE – HOW TO MAKE BEST CHICKEN STOCK
From countryliving.com
[HOMEMADE] CHICKEN STOCK : R/FOOD - REDDIT.COM
From reddit.com
HOW TO MAKE THE BEST CHICKEN STOCK | FOODIECRUSH.COM
From foodiecrush.com
40 RECIPES USING CHICKEN STOCK | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE IT: INA GARTEN CHICKEN SOUP RECIPE WITH HOMEMADE STOCK
From tasteofhome.com
BEST HOMEMADE CHICKEN STOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST STORE-BOUGHT CHICKEN STOCK AND BROTH | MYRECIPES
From myrecipes.com
6 EASY HOMEMADE CHICKEN FEED RECIPES IN 2022 | PET KEEN
From petkeen.com
DIY CHICKEN FEED RECIPE: AFFORDABLE & NUTRITIOUS - THE SPRUCE
From thespruce.com
HOW TO MAKE CHICKEN STOCK - EASY HOMEMADE CHICKEN STOCK RECIPE
From thepioneerwoman.com
BASIC CHICKEN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK - THE …
CHICKEN STOCK - THE TASTE OF KOSHER
From thetasteofkosher.com
HOW TO MAKE IT: INA GARTEN CHICKEN SOUP RECIPE WITH HOMEMADE …
From preprod.tasteofhome.com
HOMEMADE CHICKEN BROTH, FRESH AND SIMPLE - FAMILYSTYLE FOOD
From familystylefood.com
HOW TO COOK CHICKEN FOR CHICKEN NOODLE SOUP? - TEST FOOD KITCHEN
From testfoodkitchen.com
HOW TO MAKE HOMEMADE CHICKEN STOCK USING KITCHEN SCRAPS
From dontwastethecrumbs.com
BEST HOMEMADE CHICKEN STOCK RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
[HOMEMADE] MAKING BROTH FROM CHICKEN BONES : R/FOOD - REDDIT
From reddit.com
THE BEST BOXED CHICKEN BROTH STOCK | DECEMBER 2022 - DON'T …
From dontwasteyourmoney.com
CHICKEN NOODLE SOUP RECIPE | EPICURIOUS
From epicurious.com
SUNSHINE BROTH WITH FRIKADELKI RECIPE | EPICURIOUS
From epicurious.com
CHINESE CHICKEN STOCK - HOW TO MAKE IT (BEST FOR ASIAN DISHES)
From tasteasianfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love