Best 4 Emerils Rich Chicken Stock Recipes

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In the realm of culinary arts, few things hold as much importance as a rich, flavorful chicken stock. Whether you're crafting a classic soup, a hearty stew, or a luscious sauce, a well-made stock forms the backbone, contributing depth, umami, and an unparalleled savoriness that elevates any dish. This article presents a collection of carefully curated chicken stock recipes, each offering a unique twist on this essential ingredient. From Emeril Lagasse's signature Rich Chicken Stock, renowned for its robust flavor and versatility, to a selection of flavorful variations, this comprehensive guide provides all the inspiration and guidance you need to create exceptional stocks that will transform your culinary creations. Discover the art of crafting a perfect chicken stock and unlock a world of culinary possibilities.

Check out the recipes below so you can choose the best recipe for yourself!

EMERIL'S RICH CHICKEN STOCK



Emeril's Rich Chicken Stock image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 4 quarts stock

Number Of Ingredients 12

1 (4- to 5-pound) chicken
2 quarts store-bought chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 ribs celery, roughly chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5 or 6 fresh parsley stems
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
  • Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.

RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds 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 and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
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.

CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC



Chicken With Champagne and 40 Cloves of Garlic image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
10 to 12 large bone-in chicken thighs (about 5 pounds)
Kosher salt and freshly ground black pepper
40 cloves garlic, peeled (3 whole heads)
1/4 cup fresh lemon juice, or to taste
1 cup Champagne or other dry sparkling or white wine
2 cups Emeril's Rich Chicken Stock or store-bought low-sodium chicken broth
6 sprigs fresh thyme
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
  • Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
  • Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
  • In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.

EMERIL'S CHICKEN AND ANDOUILLE GUMBO



Emeril's Chicken and Andouille Gumbo image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 4 1⁄2 quarts

Number Of Ingredients 17

1 recipe Emeril's Rich Chicken Stock, with reserved chicken meat
1 cup vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1/3-inch-thick rounds
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving
File powder, for serving (optional)

Steps:

  • Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
  • With the oil and flour, make a roux the color of milk chocolate following the directions opposite.
  • Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.
  • Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.
  • Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and file at the table for guests to use to their liking.

Tips:

  • Use a variety of vegetables. This will give your stock a more complex flavor. Good choices include carrots, celery, onions, leeks, and garlic.
  • Roast your vegetables before adding them to the stock. This will help to caramelize them and give the stock a deeper flavor.
  • Use a good quality chicken. A free-range or organic chicken will produce a more flavorful stock.
  • Use a large pot. You want to give the stock plenty of room to simmer.
  • Simmer the stock for at least 4 hours. The longer you simmer it, the more flavor it will have.
  • Strain the stock before using it. This will remove any solids that may have accumulated during the simmering process.
  • Store the stock in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

Emeril's rich chicken stock is a delicious and versatile ingredient that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator or freezer for later use. With its rich flavor and aroma, this stock is sure to elevate any dish you add it to.

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