CHICKEN BROTH
Provided by Food Network Kitchen
Time 3h5m
Yield about 3 quarts
Number Of Ingredients 11
Steps:
- Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
- Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
- Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
CHICKEN BONE BROTH
This stovetop chicken bone broth begins with the traditional method of roasting bones to draw out the marrow, and is followed up with a slow simmer, using slight seasonings and vinegar to help draw out flavor.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 4h45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones onto the prepared baking sheet.
- Place baking sheet in the preheated oven and roast bones for 30 minutes.
- Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
- Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 2.1 g, Cholesterol 47.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 1214.1 mg, Sugar 0.8 g
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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 BROTH
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.
Provided by JW
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g
HOMEMADE CHICKEN BROTH
Steps:
- Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
- Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.
CHICKEN-RICE CASSEROLE
Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
- Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 45 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg
EASY CHICKEN BROTH
If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.
Provided by MissouriChef
Categories Broth and Stocks
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
- Strain broth and discard solids.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g
CHICKEN BROTH
Whether you're making a chicken soup or just a broth to use in other dishes, this recipe makes a tasty base for most anything.
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield about 2 quarts.
Number Of Ingredients 10
Steps:
- In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use. , Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 296mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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HOMEMADE CHICKEN BROTH RECIPE - WEBMD
From webmd.com
Cuisine AmericanCategory DinnerServings 2Total Time 2 hrs 30 mins
- Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
- Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible.
- Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
HOMEMADE CHICKEN BROTH RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 11Calories 37 per servingCategory Soup
- Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
- After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
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