Ultimate Chicken Stock Recipes

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CHICKEN STOCK



Chicken Stock image

Provided by Alton Brown

Categories     main-dish

Time 14h30m

Yield 5 quarts

Number Of Ingredients 11

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Steps:

  • Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
  • Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

BEST-EVER CHICKEN STOCK RECIPE



Best-Ever Chicken Stock Recipe image

This chicken stock recipe was a staple in my home growing up. I remember my mom making chicken stock on the stove every weekend, all winter long. Long-simmered homemade chicken stock (AKA bone broth) is wonderfully nutritious and filled with protein, nutrients, and minerals. Plus, the flavor is unbeatable. If you love it, please leave a 5-star rating in the comments below to help other readers in our community.

Provided by Elizabeth Rider

Categories     Soup

Time 5h10m

Number Of Ingredients 12

1 whole chicken (4-5 pounds), any paper inside removed
1 white or yellow onion, quartered
2 large carrots, scrubbed or peeled and cut in half
2 celery ribs, with leaves if possible
3-4 garlic cloves, smashed open or cut in half
1 large bay leaf
3-5 sprigs fresh thyme
5 stems fresh parsley (about 1 small handful)
2 teaspoons sea salt
½ teaspoon whole black peppercorns
1 tablespoon apple cider vinegar
enough filtered water to fill the pot

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.

RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

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 STOCK



Chicken Stock image

Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.

Provided by Margaret Price

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Yield 14

Number Of Ingredients 8

4 pounds chicken
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste

Steps:

  • Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  • Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
  • Strain and cool the stock, uncovered.
  • Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g

CHICKEN STOCK



Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CHICKEN STOCK



Chicken Stock image

Provided by Tyler Florence

Yield 2 quarts

Number Of Ingredients 9

1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

CHICKEN STOCK



Chicken stock image

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

1kg chicken carcasses or wings
1 carrot, cut into chunks
1 onion, skin on, cut into quarters
1 leek, cut into chunks
1 stick of celery, cut into chunks
1 garlic clove, bashed
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
5 peppercorns
1 clove

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

BEST CHICKEN STOCK



Best Chicken Stock image

Make and share this Best Chicken Stock recipe from Food.com.

Provided by NewEnglandCook

Categories     Clear Soup

Time 4h

Yield 10 Quarts

Number Of Ingredients 8

chicken bone (2 one gallon bags, filled with saved up,I store mine in the freezer, or chicken scraps)
2 stalks celery, chopped
2 carrots, chopped
1 -2 bunch parsley stems
2 onions, quartered
3 -5 bay leaves
12 quarts water
salt and pepper

Steps:

  • When you have saved enough chicken bones, its time to make a good rich stock.
  • Throw all the bones into a large stock pot (at least 12 qts.).
  • Chop up the celery, carrots, onions, and put into the pot.
  • Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
  • Salt and pepper to taste.
  • Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
  • Simmer for 3- 4 hours.
  • Cool and strain out all solids with a screen or cheese cloth.
  • Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
  • Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.

Nutrition Facts : Calories 15.4, Fat 0.1, Sodium 38.2, Carbohydrate 3.6, Fiber 0.8, Sugar 1.6, Protein 0.4

ULTIMATE CHICKEN STOCK



Ultimate Chicken Stock image

Categories     Carrot     Chicken     Thyme     Vegetable     Soup/Stew     Winter     Stew     Low Carb     Low Sodium

Number Of Ingredients 11

2 stalks Celery, roughly chopped
1 1/2 cups Carrots, roughly diced
2 stalks Leeks, chopped
1 Medium turnip, roughly diced
1 head Garlic, split in half horizontally
1 Large yellow onion
2 Chicken bones (breast)
1 tablespoon Vegetable/canola oil
3 teaspoons Thyme
2 teaspoons Parsley
1 1/2 tablespoons Whole peppercorns

Steps:

  • Heat the vegetable/canola oil in a stock pot. Add the the chicken cartilage and sear until browned.
  • Add all the aromatic vegetables and herbs.
  • Keep stock at bare simmer for 4-10 hours and periodically skim off scum.
  • Drain stock. Refrigerate for future use.

CHICKEN STOCK



Chicken Stock image

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Provided by Samin Nosrat

Time 9h

Yield About 6 quarts

Number Of Ingredients 10

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

Steps:

  • Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
  • Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
  • Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
  • Strain the stock through a fine-meshed sieve. Let cool.
  • Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

BASIC CHICKEN STOCK



Basic Chicken Stock image

A great stock to use for soups, sauces, gravies, etc.

Provided by Logan

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 ½ teaspoons salt
3 whole cloves
6 cups water
¼ cup cold water
1 egg

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.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g

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