Best 4 Best Chicken Stock Recipes
Indulge in the culinary art of crafting homemade chicken stock, a versatile and flavorful liquid gold that elevates countless dishes. Discover the secrets of creating a rich, golden broth using our comprehensive guide to chicken stock recipes.
Dive into a world of culinary possibilities with our diverse collection of chicken stock recipes, each tailored to suit your taste and cooking preferences. From the classic and comforting traditional chicken stock, a cornerstone of many cuisines, to the aromatic and vibrant Asian-inspired chicken stock, bursting with ginger, lemongrass, and soy sauce, our recipes offer a symphony of flavors to tantalize your taste buds.
Explore the depths of flavor with our slow-cooker chicken stock recipe, a hands-off approach that yields an incredibly rich and flavorful broth. If time is of the essence, our pressure cooker chicken stock recipe delivers a quick and easy alternative without compromising on taste. For those seeking a lighter, yet equally flavorful option, our low-sodium chicken stock recipe provides a heart-healthy choice without sacrificing any of the savory goodness.
Our comprehensive guide also includes a section dedicated to troubleshooting common issues that may arise during the chicken stock-making process. Learn how to clarify your stock for a crystal-clear broth, effectively remove any unwanted fat, and store your stock properly to ensure its longevity and freshness.
With our detailed instructions and expert tips, you'll be a chicken stock-making pro in no time. Elevate your soups, stews, sauces, and gravies to new heights of flavor with our collection of chicken stock recipes. Experience the joy of creating this culinary cornerstone from scratch and savor the difference it makes in your favorite dishes.
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
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.
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
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
Provided by Samin Nosrat
Time 9h
Yield About 6 quarts
Number Of Ingredients 10
Steps:
- Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
- Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Strain the stock through a fine-meshed sieve. Let cool.
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams
Tips:
- Choose the right chicken: For a rich and flavorful stock, use a combination of chicken bones and meat. A whole chicken is ideal, but you can also use a mix of parts, such as wings, thighs, and backs.
- Roast the bones and vegetables: Roasting the bones and vegetables before simmering them in water adds depth of flavor to the stock. This step is optional, but it's worth the extra effort.
- Use a variety of vegetables: In addition to carrots, celery, and onions, try adding other vegetables to your stock, such as leeks, parsnips, turnips, and fennel. This will add complexity and flavor to the stock.
- Use fresh herbs: Fresh herbs, such as parsley, thyme, and rosemary, add a bright and aromatic flavor to the stock. Add them to the stockpot during the last 30 minutes of simmering.
- Skim the stock: During the simmering process, a layer of scum will form on the surface of the stock. This is a combination of fat and impurities. Be sure to skim it off with a spoon or ladle.
- Strain the stock: Once the stock has cooled slightly, strain it through a fine-mesh sieve or cheesecloth-lined colander to remove any remaining solids.
- Store the stock properly: Chicken stock can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months. Be sure to store the stock in an airtight container.
Conclusion:
Homemade chicken stock is a versatile and flavorful ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. By following these tips, you can make a delicious and nutritious chicken stock that will elevate your cooking.
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