Chicken Stock Barefoot Contessa Recipes

CHICKEN SOUP WITH MATZO BALLS

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 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
• Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

CHICKEN SOUP

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 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

INA GARTEN'S CHICKEN STOCK RECIPE

Steps:

• Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
• Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
• Strain in batches using a colander.
• Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.

CHICKEN STOCK

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.

BAREFOOT CONTESSA'S HOMEMADE CHICKEN STOCK

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.
• **Cooking time does not include chilling the stock overnight.

COOKED CHICKEN FOR RECIPES - BAREFOOT CONTESSA STYLE

Steps:

• Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
• Rub olive oil on breasts, sprinkle with salt and pepper.
• Bake at 350º for 45 minutes.
• Cool, then chop or slice to use in your recipes.