Scotts Chicken Stock Recipes

BASIC CHICKEN STOCK

Steps:

• Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
• Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
• Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
• Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

BEST-EVER CHICKEN STOCK RECIPE

Steps:

• Place a 6- to 8-quart pot with a tight-fitting lid on the stovetop. I use a 6-quart pot for a 4- or 5-pound chicken.
• Remove the paper pouch that contains the organs if it's still in the chicken. Use in another recipe or discard.
• Add all ingredients to the pot. Clean the veggies but it's ok to leave the skin on the onion and carrots. Cover with filtered cold water to about an inch below the top.
• Put a tight-fitting lid on the pot.
• Set it on the stove and bring it to a boil. This takes about 10-20 minutes.
• Immediately reduce to a simmer. Simmer for at least 4 hours or up to 24 hours. The longer the simmer, the better the flavor.
• If you use a whole chicken, remove the meat from the chicken after 2 hours to prevent overcooking it. (See the sections above for my method to remove the meat).
• Keep the pot covered to prevent your stock from evaporating. If you notice the liquid reducing too much, you can add a few cups of water at any time during the process.
• After simmering for at least 4 hours in total, strain your stock through a fine-mesh sieve, strainer, or cheesecloth into a large bowl, pot, or a large stockpot. Simmer up to 24 hours for more flavor before straining.
• Discard everything that was in the pot except the liquid you just strained. The veggies, for example, are beyond saving, but they served a very good purpose.

CHEF JOHN'S HOMEMADE CHICKEN STOCK

Steps:

• Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
• Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
• Remove stockpot from heat and let cool for 1 hour.
• Pour stock through a fine strainer and transfer to food-safe containers.

BASIC CHICKEN STOCK

Steps:

• Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
• Remove chicken and vegetables. Strain stock. Skim fat off the surface.
• To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

THE BEST CHICKEN STOCK

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.

EASY CHICKEN BROTH

Steps:

• Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
• Strain broth and discard solids.