Best 4 Rapid Chicken Stock Recipes
Chicken stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It’s also a great way to add flavor and depth to your cooking. While chicken stock can be purchased in stores, it’s easy to make your own at home with just a few simple ingredients. This article provides three recipes for making rapid chicken stock: a classic recipe, a recipe for making chicken stock in a pressure cooker, and a recipe for making chicken stock in a slow cooker. All three recipes are easy to follow and require minimal ingredients. With just a little time and effort, you can have a delicious and flavorful chicken stock that you can use in all your favorite recipes.
Here are our top 4 tried and tested 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.
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
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
Tips for Making Rapid Chicken Stock:
- **Use a variety of chicken parts.** This will give your stock a richer flavor. - **Roast the chicken parts before simmering them.** This will add a deeper flavor to the stock. - **Add vegetables and herbs to the stock.** This will help to enhance the flavor even more. - **Simmer the stock for at least 30 minutes.** This will allow the flavors to meld together. - **Strain the stock before using it.** This will remove any solids. - **Store the stock in the refrigerator for up to 5 days, or freeze it for up to 6 months.**Conclusion:
Rapid chicken stock is a quick and easy way to make a delicious and versatile ingredient. It can be used in a variety of dishes, such as soups, stews, and sauces. With a few simple ingredients and a little time, you can easily make your own rapid chicken stock at home.
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