Best 2 Quick Chicken Stock Recipes
Chicken stock, a quintessential ingredient in many cuisines, forms the foundation for soups, stews, gravies, and sauces. It imparts a rich, savory flavor that enhances the taste of various dishes. Making chicken stock from scratch may seem like a daunting task, but this recipe simplifies the process, allowing you to create a flavorful and versatile stock in just a matter of hours. Using a combination of chicken bones, vegetables, and herbs, our quick chicken stock recipe yields a golden and aromatic broth that can be used as a base for a variety of culinary creations. Whether you're a seasoned chef or a home cook looking to elevate your cooking, this easy-to-follow recipe will guide you through the steps of making a delicious and versatile chicken stock that will become a staple in your kitchen.
Let's cook with our recipes!
QUICK CHICKEN STOCK
Steps:
- Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
- Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
- Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
- Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams
PRETTY QUICK CHICKEN STOCK
Provided by Food Network
Categories main-dish
Time 1h15m
Yield about 2 quarts
Number Of Ingredients 7
Steps:
- In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.
- Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning.
Tips:
- Use a variety of vegetables: This will give your stock a more complex flavor. Good options include carrots, celery, onions, leeks, and garlic.
- Roast your vegetables before adding them to the stock: This will caramelize the vegetables and add a deeper flavor to the stock.
- Use a good quality chicken: The better the quality of the chicken, the better the stock will be. Look for free-range or organic chicken.
- Simmer the stock for at least 1 hour: The longer you simmer the stock, the more flavor it will have. You can simmer it for up to 4 hours.
- Strain the stock before using it: This will remove any solids from the stock.
- Store the stock in the refrigerator for up to 5 days, or freeze it for up to 6 months: Stock is a great way to have flavorful liquid on hand for soups, stews, and other dishes.
Conclusion:
Making quick chicken stock is a great way to add flavor to your dishes. It's easy to make and can be used in a variety of recipes. With just a few simple ingredients and a little bit of time, you can have delicious, homemade chicken stock. So next time you're looking for a way to add flavor to your cooking, give quick chicken stock a try.
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