Quick Asian Chicken Stock Recipes

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BASIC CHICKEN STOCK



Basic Chicken Stock image

A great stock to use for soups, sauces, gravies, etc.

Provided by Logan

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 ½ teaspoons salt
3 whole cloves
6 cups water
¼ cup cold water
1 egg

Steps:

  • Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  • Remove chicken and vegetables. Strain stock. Skim fat off the surface.
  • To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g

QUICK CHICKEN STOCK



Quick Chicken Stock image

Provided by Mark Bittman

Categories     easy

Time 1h

Yield 3 cups

Number Of Ingredients 5

1 3-to-4-pound chicken
1/2 large onion, roughly chopped (don't bother to peel)
1 large carrot, roughly chopped
1 celery rib, roughly chopped
1 bay leaf

Steps:

  • Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
  • Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
  • Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
  • Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams

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