Chef Johns Homemade Chicken Stock Recipes

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
• Stir in roasted chicken broth and bring to a boil.
• Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
• Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

CHEF JOHN'S HOMEMADE CHICKEN STOCK

Steps:

• Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
• Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
• Remove stockpot from heat and let cool for 1 hour.
• Pour stock through a fine strainer and transfer to food-safe containers.

ROASTED CHICKEN BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
• Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
• Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
• Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
• Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
• As broth simmers, occasionally skim off and discard any foam that rises to the surface.
• Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

CHEF JOHN'S CHICKEN AND BISCUITS

Steps:

• Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
• Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
• In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
• Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.