Homemade Chicken Stock Harry Carays Recipes

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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

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

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

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.

THE BEST CHICKEN STOCK



The Best Chicken Stock image

Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.

Provided by Food Network Kitchen

Categories     condiment

Time 3h

Yield About 4 quarts

Number Of Ingredients 8

4 pounds chicken backs and bones
3 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large yellow onion, peeled and quartered
4 sprigs parsley
1 leek, green parts only
1 garlic bulb, halved crosswise
1 teaspoon black peppercorns

Steps:

  • Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
  • Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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

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