PRESSURE COOKER CHICKEN STOCK RECIPE
Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for fast, flavorful, gelatin-rich chicken stock.
Provided by Daniel Gritzer
Categories Soups and Stews Soup
Time 1h10m
Number Of Ingredients 8
Steps:
- Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
Nutrition Facts : Calories 897 kcal, Carbohydrate 39 g, Cholesterol 209 mg, Fiber 4 g, Protein 45 g, SaturatedFat 22 g, Sodium 1057 mg, Sugar 7 g, Fat 62 g, ServingSize Makes about 2 quarts (1.9L), UnsaturatedFat 0 g
BASIC CHICKEN STOCK
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out. This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again. It also freezes beautifully.
Provided by Jacques Pepin
Categories one pot, soups and stews
Time 2h30m
Yield 13 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams
60 MINUTE CHICKEN STOCK
Make and share this 60 Minute Chicken Stock recipe from Food.com.
Provided by Brookelynne26
Categories Stocks
Time 1h
Yield 6 cups
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper. Heat the olive oil in a large stockpot. Season chicken with salt and pepper and brown in small batches, being careful not to overcrowd pan. Transfer browned chicken to a deep bowl or dish.
- Add onion, carrots, celery, and garlic and saute over medium-high heat, until lightly golden, 2 to 3 minutes. Add the chicken back to the pot, along with the parsley and bay leaf. Pour in 6 cups of cold water and bring to a boil. Reduce to a simmer and cook for one hour.
- Skim fat from surface of stock. Using tongs or a large slotted spoon, remove chicken from the pot and set aside. Pour stock through a fine strainer, and discard vegetables and herbs. Let chicken cool, then remove meat from bones to use for soup or chicken salad if using stock for a later use; store chicken in a covered container in the refrigerator for up to 2 days. Divide stock in to smaller containers and let cool completely before covering and storing in refrigerator or freezer.
Nutrition Facts : Calories 580.3, Fat 38.5, SaturatedFat 10.4, Cholesterol 191, Sodium 216.4, Carbohydrate 19, Fiber 6.1, Sugar 3, Protein 41.3
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
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