Basic Chicken Stock Recipes

Steps:

• Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
• Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
• Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.

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.

Steps:

• Preheat oven to 425 degrees F.
• Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
• Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.
• Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.
• Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.

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.

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.

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.

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.

Steps:

• Place the chicken and giblets (except the liver) in a large stockpot. Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
• Adjust the heat so that the water still bubbles gently, then add the remaining ingredients. Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
• Pour all through a large colander or sieve set over a very large heatproof bowl. Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool. Cover it with plastic food wrap, and place in the refrigerator overnight.
• In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing. Once frozen, store in freezer bags and use in recipes!

Steps:

• Place all ingredients except water, parsley, dill and salt in a kettle. Add water (it should cover the ingredients) and bring to a boil. Boil for five minutes.
• Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup. When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt. Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
• Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
• Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary. If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached. Chicken soup will keep in the refrigerator up to five days or it may be frozen.

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 the 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. The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.