Best 4 Homemade Chicken Stock Harry Carays Recipes

Indulge in the Art of Homemade Chicken Stock: A Culinary Journey

Homemade chicken stock, a cornerstone of countless cuisines, transcends its role as a mere ingredient, transforming into a culinary symphony that elevates any dish it graces. This article presents a collection of meticulously crafted chicken stock recipes, each offering unique flavors and aromas to tantalize your taste buds. From the classic Harry Caray's recipe, renowned for its rich, robust flavor, to a vibrant Vietnamese-inspired broth infused with ginger and lemongrass, these recipes unveil the transformative power of homemade stock. Discover the art of crafting this essential culinary building block and elevate your cooking to new heights.

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

HOMEMADE CHICKEN STOCK (HARRY CARAY'S)

Homemade Chicken Stock (Harry Caray's) image

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.

Provided by Pneuma

Categories Stocks

Time 2h15m

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 lbs chicken bones (backs, necks, breast plates)
2 carrots, roughly chopped
3 celery ribs, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 whole garlic cloves
10 cups water

Steps:

Heat olive oil in large stockpot at medium heat.
Add and brown chicken bones at both sides.
Add rest of ingredients except water and saute until onions are translucent.
Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
Strain. The stock can be frozen for later use.

Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 1, Sodium 41.8, Carbohydrate 6.8, Fiber 1.4, Sugar 2.7, Protein 0.8

HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)

Harry's Signature Chicken Vesuvio (Bone-In) image

from Harry Caray's Restaurant Cookbook, the official homeplate of the Chicago cubs. It was voted Best Chicken Vesuvio in the city. It is a satisfying meal of chicken baked to utmost succulence encased in a red-gold crust of lush skin that slides from the meat as the meat slides off its the bone. Number of servings depends on your appetite.

Provided by Pneuma

Categories Chicken

Time 1h30m

Yield 16 pieces, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup frozen peas
2 (4 lb) whole roasting chickens, cleaned
4 large idaho russet potatoes
1/2 cup olive oil
10 whole garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon granulated garlic
1/3 cup chopped parsley
1 1/2 cups white wine
1 1/2 cups homemade chicken stock or 1 1/2 cups equivalent amount canned low sodium chicken broth

Steps:

Preheat the oven to 375 degrees.
Blanch the peas by putting them in boiling water 1 minute.
Joint each chicken into 8 pieces.
Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside.
Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown.
Deglaze the pan with the wine and reduce by half.
Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.

Nutrition Facts : Calories 2644.3, Fat 172.1, SaturatedFat 45.2, Cholesterol 663.3, Sodium 1597.3, Carbohydrate 81, Fiber 11.8, Sugar 7.4, Protein 169.8

CHICKEN VESUVIO

Chicken Vesuvio image

Categories Chicken Garlic Potato Bake Sauté Spice Pea Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.
1 4 1/2-pound chicken, quartered, backbone removed
1 tablespoon dried oregano
1 teaspoon garlic powder
3 tablespoons olive oil
2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
6 large garlic cloves, peeled
1/2 teaspoon (or more) dried crushed red pepper
1/2 cup chicken stock or canned chicken broth
1 cup frozen green peas, thawed
Chopped fresh parsley (optional)

Steps:

Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

HARRY CARAY'S CHICKEN VESUVIO

Harry Caray's Chicken Vesuvio image

Make and share this Harry Caray's Chicken Vesuvio recipe from Food.com.

Provided by mykidslightmylife

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 large potatoes, peeled & cut into strips
2 tablespoons olive oil
5 whole garlic cloves
1 (3 lb) broiler-fryer chickens, cut up
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup dry white wine

Steps:

In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until golden, turning often. Remove and pat dry.
Add chicken, skin side down, to hot oil. Brown slowly over medium heat, about 10 minutes. turn chicken skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.

Tips:

Use a variety of chicken parts. This will give your stock a richer flavor. You can use a whole chicken, chicken backs, necks, or wings. Avoid using chicken breasts, as they will not add much flavor to the stock.
Roast the chicken bones before making the stock. This will help to deepen the flavor of the stock. To roast the bones, place them on a baking sheet and roast them in a preheated oven at 425 degrees Fahrenheit for 30-45 minutes, or until they are browned.
Use a large pot. You will need a large pot to hold all of the ingredients for the stock. A stockpot or Dutch oven is a good option.
Simmer the stock for at least 2 hours. The longer you simmer the stock, the more flavor it will have. You can simmer the stock for up to 8 hours, if desired.
Strain the stock. Once the stock is done simmering, strain it through a fine-mesh sieve. This will remove any bones, vegetables, or herbs from the stock.
Store the stock. You can store the stock in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Making homemade chicken stock is a great way to add flavor to your soups, stews, and other dishes. It is also a great way to use up leftover chicken bones. With a little time and effort, you can make a delicious and nutritious stock that will keep for months.