CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
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
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
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
SATURDAY CHICKEN STOCK
This is not a quick recipe, but the results are worth it. I usually take an entire Saturday to make this, but most of the time it's simmering on the stove, so it's not labor intensive. Chicken bones browned with celery, onions and carrots make this broth dark and rich. I freeze leftover rotisserie chicken bones and make this about once a month or so. I freeze the stock in quart bags and use one whenever I would use chicken broth.
Provided by GWENHWYVAR9
Categories Chicken Stock
Time 6h20m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
- Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
- Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 4 g, Fat 0.9 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 27.5 mg, Sugar 1.7 g
SOUTHERN SUNDAY CHICKEN
Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.
Nutrition Facts : Calories 273 calories, Fat 4g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SUNDAY CHICKEN
This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN STOCK
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
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
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