Hearty Chicken Stock Ala Cia Recipes

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.

Steps:

• Thoroughly rinse the chicken bones, and combine them in a large stockpot, along with the water. Chef's Note: If you have a butcher shop, close at hand you can probably get all the chicken bones you need.
• Bring to a boil over low heat.
• As the mixture comes to a boil, skim off the foam, and scum that rises to the surface. Continue to skim the surface on a regular basis, until the mixture comes to a boil.
• Chef's Note: The skimming of the stock is very important, because it removes impurities that could adversely impact the flavor of the end product.
• Turn the heat down, and simmer slowly for three hours. The stock should smell very fragrant. Chef's Note: Simmering is not boiling. In a simmer there are occasional bubbles breaking the surface, and very little movement in the pot.
• Add all the veggies and continue to simmer for an additional hour. Chef's Note: You could tie all the veggies together in cheesecloth (called a: sachet´ d´epices); however, since you are going to strain the veggies out of the stock at the end, I don't really see a need.
• At the end of that final hour, strain the stock through a china cap, or other fine mesh strainer, lined with cheesecloth. Press lightly on the solids to extract the liquid.
• Chef's Note: The biggest mistake in making a good stock is in leaving the veggies in over an hour. After an hour, the veggies have given up all they can to the stock, and overcooking them will release sulfuric compounds... I HATE it when that happens.
• Chill in an ice bath, or overnight in the refrigerator, and then skim off any fat that accumulates on the surface. And there you have it, excellent, well flavored chicken stock.
• Chef's Note: You can brown the bones in the oven a bit before beginning the process to give the stock a richer flavor.
• Stock Versus Broth Stock: A strained liquid that results from simmering bones, herbs, and vegetables in water. Used as a basis for soups or sauces. Broth: A flavorful, aromatic liquid made by simmering water with meat and vegetables. Usually, for only an hour.

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
• Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

Steps:

• Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
• Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
• Using a potato masher mash the potatoes in the the stock.
• Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
• Season with salt, pepper and cayenne (if using) to taste.
• In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
• Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.

Steps:

• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
• In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
• Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
• Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
• Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
• Enjoy!