Homemade Chicken Stock Harry Caray S Recipes

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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

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.

CHICKEN VESUVIO [BONE-IN]



Chicken Vesuvio [bone-In] image

This recipe is for all Chicago Cub fans that can't get to Chicago and all others that just likes chicken.It's one of the top menu items at Harry Caray's Restaurant

Provided by Chef Matty

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 chicken, jointed
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oregano
2 teaspoons garlic granules
1 large russet potato, potato
6 tablespoons olive oil
2 garlic cloves
1/2 cup dry white wine
2 ounces frozen peas

Steps:

  • Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic.
  • Peel potato and cut into quarters;saute in olive oil until golden brown;set aside.
  • In 10-inch skillet bring olive oil almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine.
  • Bake for 20-30 minutes in 400-degree oven.
  • Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 1081.3, Fat 75.5, SaturatedFat 15.6, Cholesterol 172.5, Sodium 790.5, Carbohydrate 41.2, Fiber 5.9, Sugar 4.3, Protein 48.8

CHICKEN VESUVIO



Chicken Vesuvio image

Categories     Chicken     Garlic     Potato     Bake     Sauté     Spice     Pea     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

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.

HOMEMADE CHICKEN STOCK



Homemade Chicken Stock image

Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.

Provided by Papagayita

Categories     Stocks

Time 3h30m

Yield 10 cups, 10-12 serving(s)

Number Of Ingredients 13

3 -6 lbs chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving)
3 quarts water
2 large onions, unpeeled, coarsely chopped
4 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
4 garlic cloves, crushed
3 dried bay leaves
8 fresh parsley stems (Italian or curly)
6 sprigs fresh thyme
2 teaspoons black peppercorns
1 tablespoon sea salt (or kosher)
1 -2 potato (and or peels will add richness and depth)
1 -2 bell pepper

Steps:

  • fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
  • reduce to simmer & add veggies.
  • let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
  • Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
  • skim froth off as it comes up throughout.
  • take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
  • you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.

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

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

HOMEMADE CHICKEN STOCK



Homemade Chicken Stock image

If you want to use the stock right away, skim the fat off the top first. If planning to use it later, refridgerate until the fat congeals on the surface, then lift it off. To make vegetable stock, substitute 2 whole tomatoes for the hen. From Canadian Living November 2008

Provided by Az B8990

Categories     Stocks

Time 4h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

1 stewing chicken (or 3lb/1.5kg chicken pieces)
3 carrots, unpeeled and coarsely chopped
3 onions, unpeeled and coarsely chopped
3 celery ribs, coarsely chopped
1 cup sliced mushrooms (stems and or or caps)
3 garlic cloves, smashed
10 sprigs fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon peppercorn
2 bay leaves
8 cups cold water

Steps:

  • Place chicken in slow cooker or large stockpot.
  • Add the remaining ingredients, ending with water.
  • Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
  • Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
  • Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.

Nutrition Facts : Calories 295.1, Fat 20.5, SaturatedFat 5.7, Cholesterol 70.7, Sodium 106.7, Carbohydrate 8.9, Fiber 2.2, Sugar 3.3, Protein 18.8

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