Mock Chicken Stock Recipes

VEGAN CHICKEN BROTH SEASONING POWDER

Vegan Chicken Broth Seasoning Powder image

This recipe for homemade vegan chicken-style seasoning is a great way to get chicken flavor into your dishes in a completely vegan way. Use it dry as a tasty seasoning or add to water to replace traditional chicken stock, broth or bouillon.

Provided by Kate Hackworthy | Veggie Desserts

Time 5m

Number Of Ingredients 9

Ingredients

1 cup (65g) nutritional yeast flakes
1 ½ tablespoons onion powder
1 tablespoon dried parsley
2 teaspoons celery salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon ground turmeric

Steps:

Add all ingredients to a blender or small food processor and whiz to a powder. Store in an airtight container for up to 6 months.
To make it into vegan chicken broth, dissolve 2 teaspoons per cup (250ml) of boiling water.

Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 156 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST CHICKEN STOCK

The Best Chicken Stock image

Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.

Provided by Food Network Kitchen

Categories condiment

Time 3h

Yield About 4 quarts

Number Of Ingredients 8

Ingredients

4 pounds chicken backs and bones
3 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large yellow onion, peeled and quartered
4 sprigs parsley
1 leek, green parts only
1 garlic bulb, halved crosswise
1 teaspoon black peppercorns

Steps:

Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

MOCK CHICKEN

Mock Chicken image

This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.

Provided by SILVERWOLF

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time P3DT15m

Yield 4

Number Of Ingredients 1

Ingredients

1 (12 ounce) package firm tofu

Steps:

Leave tofu in original package and place in freezer for 72 hours.
Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg

MOCK CHICKEN STOCK

Mock Chicken Stock image

Make and share this Mock Chicken Stock recipe from Food.com.

Provided by Katzen

Categories Stocks

Time 1h35m

Yield 8 Cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

14 cups water
7 cups onions, chopped
4 cups celery, chopped
4 cups carrots, peeled and chopped
2 heads garlic, broken apart and smashed with the broad side of a knife
5 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons turmeric
1/2 teaspoon salt
1/2 bunch fresh parsley

Steps:

Put the water into a large stockpot on high heat.
Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
Bring to a boil and cook uncovered for 15 minutes.
Cover the pot, reduce heat to low, and simmer for one hour.
Set aside to cool and then strain.
Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

Nutrition Facts : Calories 115.3, Fat 0.5, SaturatedFat 0.1, Sodium 242.6, Carbohydrate 26.7, Fiber 5, Sugar 9.6, Protein 3.4

BASIC CHICKEN STOCK

Basic Chicken Stock image

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

Ingredients

3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)
6 quarts lukewarm water
1 tablespoon herbes de Provence (see note)
1 large onion, peeled and cut into 4 pieces
12 whole cloves
1 teaspoon celery seed
1 tablespoon dark soy sauce

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

CHICKEN STOCK

Chicken Stock image

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

Ingredients

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

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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